Tagged: Ricotta cake

Almond ricotta cannoli cake with fresh fruit.

(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.)

Almond ricotta cannoli cake with fruit.

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.

Almond ricotta cannoli cake with fruit.

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.

I swear.

Almond ricotta cannoli cake with fruit.

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.

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