(This was originally written for a contributor post on eighteen25, go take a look and see! And look for more posts by me over there soon.)
July 4th was America’s 240th birthday, and July 5th was my mother’s (definitely not 240th) birthday. So every year I usually ask her what she’d like me to bake for her and I do the baking on the 4th. This way, she gets to squeak out two days worth of celebrations.
This year she gave me quite a few suggestions, but I decided to make something I haven’t made in a while: ricotta cake.
While this cake looks incredibly complicated, fancy and difficult to make… it is not. The hardest part is pitting the cherries and cutting the fruit. For real. It’s an absolute breeze that requires no mixer (none at all) and nothing more than a few bowls, a whisk and a wooden spoon. It’s a good old fashioned easy cake.
The cake itself is just ricotta cheese, eggs, melted butter, baking powder, flour, sugar, salt and either almond extract/lemon zest or orange zest. The “frosting” is ricotta, confectioner’s sugar and vanilla extract. That’s it.
You don’t even really need the “frosting” on top, a nice sprinkling of confectioner’s sugar is good too. I just wanted to up the ante for mom’s birthday.
And besides who doesn’t love cannoli cream? Fools. That’s who.
The fruit is optional, but to make the most of those delicious Northwest cherries I got I had to use some. And the strawberries have been beautiful lately. You could also add some blueberries and/or raspberries. It makes a beautiful summer birthday cake or 4th of July cake.
It looks so impressive people will NEVER KNOW it took you just minutes to get the cake in the oven and no time to make the topping. It honestly looks like a fancy bakery cake.
Pssst: I prefer to use Galbani cheese because it has a much smother texture and finer “curd” than some other store brand ricotta. They did not pay me to say this.
ALMOND RICOTTA CANNOLI CAKE
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 cups ricotta cheese
- 3 large eggs
- 2 teaspoons baking powder
- 3/4 teaspoon Kosher salt
- 1 stick (1/2 cup) unsalted butter, melted
- 1/2 teaspoon almond extract OR 1/2 teaspoon finely grated lemon/orange zest
- 1 cup ricotta cheese
- 1 – 1 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- Fresh cherries, strawberries, etc for topping
- Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta and almond extract (or lemon/orange zest) in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter. Scrape batter into prepared pan.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
- Meanwhile, make the frosting. Whisk the ricotta and sugar in a medium bowl until smooth-ish. Add vanilla and whisk thoroughly to combine. Keep in refrigerator until cake is cooled.
- Add frosting to top of cooled cake. Add chopped or sliced fruit right before serving. Keep cake in refrigerator, because of the fresh fruit and cheese. Will keep 1-2 days in fridge.
- Do ahead: Cake (plain) can be made 2 days ahead. Store tightly wrapped at room temperature.
Only registered users can comment.
You really make it seem so easy with your presentation but I find this matter to be actually something that I think I would never understand.
It seems too complicated and very broad for me.
I’m looking forward for your next post, I will try to get the hang of it!
As soon as I found this site I went on reddit to share
some of the love with them.
I have been surfing online more than 4 hours today, yet
I never found any interesting article like yours. It’s pretty worth enough for me.
In my opinion, if all webmasters and bloggers made good content as you did, the net
will be a lot more useful than ever before.
Hey there would you mind letting me know which hosting company
you’re utilizing? I’ve loaded your blog in 3 completely different web browsers and I must
say this blog loads a lot faster then most. Can you recommend a good hosting provider at a reasonable price?
Thank you, I appreciate it!
If you would like to increase your familiarity simply keep visiting this web site and be updated with
the most up-to-date news update posted here.
WOW just what I was looking for. Came here by
searching for cupcake rehab
I don’t know if it’s just me or if everybody else experiencing issues with your
website. It appears as if some of the written text on your content are running off the
screen. Can somebody else please comment and let me know if this is happening to them too?
This may be a problem with my internet browser because I’ve had this happen before.
I was examining some of your content on this website and I believe this site
is rattling informative! Keep putting up.
Saved as a favorite, I love your blog!
Hello there I am so grateful I found your webpage, I really found you by mistake, while I was
searching on Yahoo for something else, Regardless I am here now and would just like to say thank you for
a remarkable post and a all round thrilling blog (I also love the theme/design), I don’t
have time to read through it all at the minute but I have saved it and
also added your RSS feeds, so when I have time I will be back
to read a lot more, Please do keep up the superb
Thanks for sharing your thoughts on cupcake
Have you ever considered writing an e-book or guest authoring on other websites?
I have a blog based upon on the same topics you discuss
and would really like to have you share some stories/information. I know
my readers would enjoy your work. If you are even remotely interested, feel free to send
me an email.
I’ll right away seize your rss feed as I can’t find your
email subscription hyperlink or e-newsletter service.
Do you’ve any? Please let me know so that I may just subscribe.
Howdy this is kind of of off topic but I was wanting to know if blogs use WYSIWYG editors or if you have to manually code with HTML.
I’m starting a blog soon but have no coding expertise so I wanted
to get guidance from someone with experience. Any help would be greatly appreciated!
Normally I don’t read post on blogs, but I wish to say that this write-up very
compelled me to try and do it! Your writing style has been amazed
me. Thanks, quite great article.
It’s very effortless to find out any topic on net as compared to
textbooks, as I found this piece of writing at this site.
Comments are closed.