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Introduction
Indulge in the delightful experience of making a Ricotta Cake adorned with sugar-coated eggs and hazelnuts. This unique dessert combines rich flavors and a moist texture that is sure to please any palate. Perfect for gatherings or a cozy night in, this cake is both simple to prepare and visually stunning. Let’s dive into the details of this delectable recipe.
Detailed Ingredients with measures
– Ricotta cheese: 250g
– Granulated sugar: 150g
– Eggs: 4
– All-purpose flour: 150g
– Baking powder: 1 teaspoon
– Vanilla extract: 1 teaspoon
– Hazelnuts: 100g (chopped)
– Sea salt: a pinch
– Sugar for coating eggs: as needed
Prep Time
Preparation time for this rich Ricotta Cake is approximately 20 minutes. This involves measuring out ingredients and preparing the batter.
Cook Time, Total Time, Yield
Cook time for the cake is around 40-45 minutes. In total, including preparation, the entire process will take about 1 hour and 5 minutes. This recipe yields approximately 8 servings, making it perfect for sharing with family and friends.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F) to ensure it reaches the right temperature for baking the cake.
Prepare the Baking Dish
Grease a cake pan with butter or line it with parchment paper to prevent the cake from sticking after baking.
Mix Ricotta and Eggs
In a large mixing bowl, combine the ricotta cheese and eggs. Use a whisk or an electric mixer to blend them until smooth and creamy.
Add Sugar and Mix
Gradually add sugar to the ricotta and egg mixture. Continue to mix until the sugar is fully dissolved and the mixture is well combined.
Incorporate Hazelnuts
Fold in the chopped hazelnuts into the mixture, ensuring they are evenly distributed.
Add Flour and Baking Powder
Sift the flour and baking powder into the mixture. Gently fold the ingredients together until just combined, taking care not to overmix.
Pour Batter into Pan
Pour the prepared batter into the greased cake pan, smoothing the top with a spatula for an even surface.
Bake the Cake
Place the cake pan in the preheated oven. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Serve and Enjoy
Once cooled, slice the cake and serve. It can be enjoyed plain or with a dusting of powdered sugar on top.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Variations
Feel free to experiment with different nuts or add chocolate chips for additional flavor.
Serving Suggestions
This cake pairs well with whipped cream or fresh fruits, enhancing its taste and presentation.
Cook techniques
Mixing batter
Ensure that the ingredients are well combined without overmixing. This helps create a light texture in the cake.
Baking
Preheat your oven to the recommended temperature and monitor the cake while it bakes to avoid overcooking.
Cooling
Allow the cake to cool in the baking pan for a few minutes before transferring it to a wire rack to cool completely. This prevents sogginess.
Flavor enhancement
Incorporate ingredients like vanilla or citrus zest to elevate the flavor profile of the cake.
Texture improvement
Utilizing ricotta adds moisture and richness, contributing to a tender crumb in the cake.
FAQ
Can I substitute ricotta cheese with another type of cheese?
Yes, you can use mascarpone or cream cheese, but the taste and texture may vary.
How do I know when the cake is done baking?
Insert a toothpick in the center of the cake; if it comes out clean or with a few crumbs, it’s done.
Can I add nuts or fruits to the cake mixture?
Absolutely! Adding nuts or fruits can provide additional flavor and texture to the cake.
How should I store the cake after baking?
Store the cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Can I freeze the cake for later use?
Yes, you can freeze the cake, but it’s best to wrap it tightly to prevent freezer burn.
Conclusion
Enjoy the delightful combination of flavors in the ricotta cake with sugared eggs and hazelnuts. This recipe not only showcases the creaminess of ricotta but also the sweetness of sugared eggs and the rich crunch of hazelnuts. It serves as a perfect dessert for gatherings or a treat to enjoy with a cup of coffee.
More recipes suggestions and combination
Chocolate Hazelnut Cake
Replace ricotta with a rich hazelnut chocolate spread and add chopped hazelnuts for extra crunch.
Citrus Ricotta Cake
Incorporate lemon or orange zest into the batter for a fresh and zesty twist.
Banana Nut Cake
Add mashed bananas and replace hazelnuts with walnuts for a moist and fruity option.
Apple Cinnamon Ricotta Cake
Mix in diced apples and a sprinkle of cinnamon for a warm, autumn-inspired dessert.
Berry Delight Cake
Fold in fresh berries such as blueberries or raspberries for a burst of fruitiness in every bite.
