Ricotta and almond soft cake is a pure, delicious treat.
I buy organic ricotta from my local farmer. It so exquisite and, for this, it has become the hero of many recipes, both sweet and savory. In Italian cooking ricotta is widely used, especially in the Sicilian cuisine where it is the hero of classic desserts such as Cassata and Cannoli.
This moist cake, with a delicious crust, remains soft for some days but be assured that, once ready, it will not last long as it is so tasty in its simplicity. It has a very delicate sweetness because of the raw honey, the sweetener I chose for this recipe.
The cake is also suitable to be coated with a delicious homemade jam. I also love to serve this cake as dessert, covering it with a delicious honey glaze.
Because of its moist interior, which remains so for a few days, this cake is also ideal as a dessert. You can prepare a simple but tasty icing by melting two tablespoons of honey.
For a vegan version, you can replace ricotta with creamy vegan cheese, eggs with two ripe bananas and honey with coconut sugar or date syrup.
Gluten intolerant can replace Farro flour with brown rice flour, corn flouror buckwheat flour.
Ricotta and almond soft cake: Ingredients
300 g (9 oz) whole almonds, unsalted
50 g (2 oz) white Farro flour, sifted
15 g (½ oz) organic baking powder
6 tbsp raw honey
3 large beaten organic free range eggs
250 g (9 oz) fresh organic ricotta
3 tbsp extra virgin olive oil
Ricotta and almond soft cake: Method
- Preheat the oven to 180°C (350°F/gas 4).
- Finely chop the almonds. Add the flour, baking powder, honey, beaten eggs, ricotta cheese and olive oil. Mix the ingredients until the dough is creamy.
- Pour the mixture into a baking pan, lined with parchment paper and bake for 45/50 minutes.