Apricot Almond And Ricotta Cake Recipes

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ALMOND RICOTTA CAKE



Almond Ricotta Cake image

This Almond Ricotta Cake recipe is a traditional Italian dessert that's great served with a espresso, tea, or coffee.

Provided by Angela Allison

Categories     Dessert

Time 1h2m

Number Of Ingredients 13

1 ¾ cups all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened ((one stick))
1 ½ cups sugar
1 15 ounce container whole milk ricotta cheese
2 large eggs
1 teaspoon almond extract
½ cup almonds, finely chopped
¼ cup sliced almonds
1 tablespoon powdered sugar
1 tablespoon butter, softened
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
  • Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
  • For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.

Nutrition Facts : Calories 289 kcal, ServingSize 1 serving

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM



Apricot Almond Cake with Rosewater and Cardamom image

This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in "How To Eat," and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn't overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it's all exotic promise; a fraction too much and we're in bubble bath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don't have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 20m

Yield 8 to 10 slices

Number Of Ingredients 14

150 grams (5.3 ounces) dried apricots
250 milliliters (1 cup) cold water
2 cardamom pods (cracked)
Nonstick cooking spray or sunflower oil, for greasing
200 grams (7 ounces) almond meal
50 grams (1.8 ounces) fine polenta (not instant)
1 teaspoon baking powder (gluten-free if required)
150 grams (5.3 ounces) superfine sugar
6 large eggs
2 teaspoons fresh lemon juice
1 teaspoon rose water
2 teaspoons rose petal jam or 2 teaspoons apricot jam
1 teaspoon fresh lemon juice
2 1/2 teaspoons very finely chopped pistachios

Steps:

  • Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
  • Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
  • Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
  • Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
  • Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
  • Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
  • Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.

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