Delicious and speedy Italian almond ricotta cake for Easter

Easter almond tarte

One of the joys of blogging, to quote Milk and Bun, is that you discover new worlds (Milk and Bun introduces you to the great wide world of Russian cooking) – and this cake comes to my blog from multilingual Margherita (an Italian living in Quebec), who blogs in an overachieving kind of a way, but deliciously, in Italian, French and English,  via Milk and Bun (a Russian living in the US somewhere) – thank you ladies! See Milk and Bun’s version here  and Margherita’s original, as always, beautifully photographed here.

 

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I had a tub of ricotta, forlorn, forgotten and alone, and 1 month past its sell-by date, sitting in my fridge, and as I am of the I trust my senses school of cooking, I opened the tub, tasted the ricotta, decided it was still edible, after all these products are pasteurised and then packed into plastic tubs under sterile conditions, discovered I had all the other ingredients needed and decided to make the cake. It feels more like a tarte to me as though it has no crust, it is flat. I love it, highly recommend it, and would make it again immediately, although I have no ricotta at hand just at the moment, having just got back from a business trip.

I decided I wanted an easter taste so adapted the recipe to have a bunny on the top. Feeling creative I drew my own and cut it out, I encourage you to do the same, or you can print out my picture and cut that out if you prefer..

Rabbit shape for Easter cake decorating

I followed Milk and Bun’s recommendation to use less sugar, however I am sure the original is wonderful too.

The recipe:

Ricotta and almond cake (adapted from Milk and Bun and originally on Margherita’s blog)
Prep time about 10 minutes, baking 40 – 50 minutes. About an hour work time and then you need to let it cool before you can eat it.
  • 250g ricotta
  • 180g ground almonds
  • 3 egg whites
  • 1/2 tsp lemon juice
  • a pinch of salt
  • 90g butter, soft (at room temperature)
  • 100g white sugar
  • zest 1 mandarin, organic
  • 3 egg yolks
  • almond flakes for original version, or icing sugar if you want a rabbit on top

Instructions

  1. Preheat oven to 150 °, line a cake pan with parchment paper, set aside;
  2. Cream butter with the sugar and the orange zest; add the egg yolks
  3. Add the drained ricotta, almond flour, mix.
  4. Whisk the egg whites until stiff with 2-3 drops of lemon juice;
  5. Gently fold the egg whites into the batter
  6. Spread the mixture in the cake tin and decorate with almond flakes if using (and not putting a bunny rabbit on top)
  7. Bake for about 40 –  50 minutes; don’t overtake, there is no flour in there, and you don’t want it to turn too dry.
  8. Let cool for at least 1 hour before unfolding it
  9. If you are putting a bunny on top – cut out a paper shape, see example above, lay on top of cold cake and sieve icing sugar on top, liberally!

And then serve:

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32 thoughts on “Delicious and speedy Italian almond ricotta cake for Easter

    • HI Suzanne happy Easter to you too – I replied days ago but seem to have lost the reply to the vagaries of airport wifi or iphone ipad – you know how it goes. Hope you are doing well all the best Poli

    • Living the Q and H life then. Impressive statement ” dont tend to eat desserts !” Good for you – this is healthy compared to many desserts out there – no flour nuts ricotta – not the worst choice you could make!

    • thank you Rhonda! Thanks for your enthusiasm – on the bunny – I notice because it’s the type of thing nobody here would say a positive word about 🙂 THANK you

    • Hey there – for me a tart has a crust and a cake doesn’t too 🙂 but the texture of this is so much more like a tarte (no flour if I remember correctly) and only 2 cm high that I find it hard to put in the cake category :)!! But thats where it is. I will check out yours with pear too, am sure it tastes wonderful, thanks for sharing!

  1. I would absolutely adore this but I’m a very lazy cook. 🙂 I’m going to share it on my Facebook page and tag my daughter, who is a whizz at these things. Maybe she’ll make it for me one day. 🙂

    • and why not – you could just leave the bunny off and make it for some other occasion. It’s so simple that I have taken to serving it after dinner with some fresh berries for dessert. Thanks for stopping by Sabrina – Poli

  2. Meant to tell you. I baked this after Easter when I returned from Korea and we just loved it. Will check my brain and photo’s because I meant to blog and just hope I took photo’s. Will eventually get around to it. Lovely cake thank you x

    • Oh thats great, happy you loved it too. I’ve served it a couple of times to guests and they’ve really liked it too. Easy to bake and impressive – what more could we want? Poli

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