Introduction
Almond Cake with Ricotta, Lemon Curd & Strawberries is a delightful dessert that combines the nuttiness of almonds, the creaminess of ricotta, the tanginess of lemon curd, and the sweetness of strawberries. This cake is perfect for any occasion, whether it’s a birthday celebration, a holiday gathering, or just a special treat for yourself. The combination of flavors and textures in this cake will leave your taste buds craving for more.
Ingredients
To make this delicious almond cake with ricotta, lemon curd, and strawberries, you’ll need the following ingredients:
– 1 cup almond flour
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup ricotta cheese
– 1/4 cup lemon curd
– 1 cup fresh strawberries, sliced
Steps
Follow these simple steps to create your almond cake with ricotta, lemon curd, and strawberries:
1. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the ricotta cheese until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Once the cake has cooled, spread the lemon curd evenly over the top.
11. Arrange the sliced strawberries on top of the lemon curd, creating a beautiful pattern.
12. Slice and serve the almond cake with ricotta, lemon curd, and strawberries.
Variations
There are several variations you can try with this almond cake recipe:
– Instead of lemon curd, you can use raspberry jam or orange marmalade for a different flavor profile.
– Add a sprinkle of toasted sliced almonds on top of the cake for extra crunch.
– Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Tips
Here are some helpful tips to ensure your almond cake with ricotta, lemon curd, and strawberries turns out perfectly:
– Make sure the butter is softened to room temperature before creaming it with the sugar. This will help create a light and fluffy texture.
– Be careful not to overmix the batter once the dry ingredients are added. Overmixing can result in a dense and tough cake.
– Allow the cake to cool completely before adding the lemon curd and strawberries. This will prevent them from melting and sliding off the cake.
– If you prefer a sweeter cake, you can dust the top with powdered sugar before serving.
Conclusion
Almond Cake with Ricotta, Lemon Curd & Strawberries is a show-stopping dessert that combines the flavors and textures of almonds, ricotta cheese, lemon curd, and fresh strawberries. This cake is perfect for any occasion and will impress your family and friends with its beautiful presentation and delicious taste. Give this recipe a try and indulge in a slice of pure dessert perfection.
FAQs
Q: Can I use almond meal instead of almond flour?
A: Yes, you can use almond meal instead of almond flour. Just keep in mind that almond meal is slightly coarser, which may result in a slightly denser texture.
Q: Can I substitute the ricotta cheese with another type of cheese?
A: While ricotta cheese adds a unique creaminess to this cake, you can experiment with other soft cheeses like mascarpone or cream cheese if desired.
Q: How long will this cake stay fresh?
A: This cake is best enjoyed within 2-3 days of baking. Store it in an airtight container at room temperature.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake without the lemon curd and strawberries. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw it in the refrigerator overnight before adding the toppings and serving.
Almond Cake with Ricotta, Lemon Curd & Strawberries
A delightful dessert that combines the nuttiness of almonds, the creaminess of ricotta, the tanginess of lemon curd, and the sweetness of strawberries. Perfect for any occasion, this cake will leave your taste buds craving for more.
Ingredients
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1 cup almond flour
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup ricotta cheese
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1/4 cup lemon curd
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1 cup fresh strawberries, sliced
Directions
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Preheat the oven to 350°F (175°C) and grease a round cake pan.
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Whisk together almond flour, all-purpose flour, baking powder, and salt in a medium bowl.
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Cream together softened butter and granulated sugar in a large bowl.
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Beat in eggs one at a time, then add vanilla extract.
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Gradually mix in the dry ingredients until just combined.
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Gently fold in the ricotta cheese.
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Pour the batter into the pan and bake for 30-35 minutes until a toothpick comes out clean.
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Cool the cake, then spread lemon curd over the top and arrange sliced strawberries.
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Slice and serve the almond cake with ricotta, lemon curd, and strawberries.
