Ricotta cake has its roots in Italy, where ricotta is often used in both sweet and savory recipes. I personally think ricotta gives cake a unique flavor. It resembles the taste of the bakery's vanilla cottage cheese balls. In a ricotta cake, both flour and almond flour are used; but you can experiment with the proportions to your own taste. I increased the ratio of almond flour slightly, which you can taste in the rich flavor. For this ricotta almond cake with lemon and forest fruits I used frozen fruit. This is available all year round, but fresh fruit such as strawberries, cherries and nectarines are also very tasty.
Scoops of vanilla ice cream
A slice of cake looks even more festive with whipped cream or Chantilly cream , but a simple scoop of vanilla ice cream also works wonders; especially when the ricotta cake is still slightly warm and the ice cream is starting to gently melt.
From flexible cake mold to oven dish
One of the most commonly used bakeware in our home is a flexible one that allows you to bake all sizes of sheet cakes, brownies and more. Almost any size is possible with a baking sheet in this. Of course you can also use an oven dish, but then you are limited to the size of the dish.
Cover an open baking pan with baking paper
In an open baking tin, the batter runs out under the tin. It is best to fill this mold with a sheet of baking paper. Make a wad of the baking paper; If necessary, you can moisten the paper slightly. Carefully spread the baking paper in the tin. You can use paper clips to secure it slightly to the wall. If the paper clips are made of iron, they can be baked in the oven and the baking paper will stay in place.
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Ricotta almond cake with lemon and forest fruits
Requirements for a 20 x 30 cm sheet cake:
125 grams of butter at room temperature
250 grams of ricotta at room temperature
100 grams of flour
75 grams of almond flour
12 grams of baking powder
2 bags of vanilla sugar
175 grams of sugar and tablespoon for on top
4 medium eggs
Pinch of salt
Zest and juice of 1 lemon
300 grams of forest fruits from the freezer
Handful of slivered almonds
Possibly:
Small scoop of vanilla ice cream
Powdered sugar
One crumbled meringue
Ricotta almond cake with lemon and forest fruits
Beat the butter with the sugar and vanilla sugar until creamy for about 6 minutes.
Preheat the oven to 170 degrees in a convection oven or to 190 degrees in an oven with top and bottom heat. Grease your baking tin and lightly flour it or cover the tin with baking paper.
Beat the eggs in another bowl until fluffy.
Add the eggs to the butter with sugar and add the ricotta, lemon juice and zest. Mix everything well. Finally, add the flour, almond flour, baking powder, and salt and fold everything together until everything is well mixed.
Fill the baking tin with the batter. Divide the forest fruits over the top, followed by the flaked almonds and some sugar.
Bake the ricotta almond cake with lemon and forest fruits for about 30-35 minutes until golden brown and done.
Just before serving, sprinkle icing sugar and/or crumbled meringue over the cake. The ricotta pastry becomes extra delicious with a small scoop of vanilla ice cream.
Save Ricotta almond cake with lemon and forest fruits
The cake is tastiest fresh. If you want to keep the sheet cake longer, wrap the cake well in plastic. The cake will keep in the refrigerator for about 3-4 days. Remove the cake from the refrigerator a good half hour before you serve it, this will certainly improve the taste.
You can also freeze the cake; The Italian pastry keeps well for about 2 months in the freezer.
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