Almond Ricotta Tea Cakes Recipe
Introduction
Almond Ricotta Tea Cakes are delicate and flavorful treats perfect for afternoon tea or a light dessert. These moist, nutty cakes combine creamy ricotta with the subtle crunch of almonds for a delightful bite.
Ingredients
- 1 cup ricotta cheese
- 3/4 cup almonds, finely chopped or ground
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease or line small molds or a muffin tin with paper liners.
- Step 2: In a mixing bowl, combine the ricotta cheese and sugar until smooth.
- Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Step 4: Fold in the flour and chopped almonds gently until the batter is well combined.
- Step 5: Spoon the batter evenly into the prepared molds, filling each about two-thirds full.
- Step 6: Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Step 7: Let the cakes cool in the molds for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For a citrus twist, add a teaspoon of lemon or orange zest to the batter before baking.
- Use almond flour instead of chopped almonds for a finer texture.
- Serve with a dusting of powdered sugar or a drizzle of honey to enhance sweetness.
Storage
Store these tea cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to a month. Reheat gently in a warm oven before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream cheese instead of ricotta?
Ricotta has a lighter, grainier texture and moisture level that affects the cake’s texture. Using cream cheese will result in a denser cake, but it can be done if you prefer a richer flavor.
What type of almonds work best in this recipe?
Whole raw almonds, finely chopped or ground, work best for texture and flavor. You can also use slivered or sliced almonds as a topping for added crunch.
PrintAlmond Ricotta Tea Cakes Recipe
These Almond Ricotta Tea Cakes are delicate, moist, and lightly sweetened cakes featuring the creamy texture of ricotta cheese and the nutty flavor of almonds. Perfect for an afternoon tea or a light dessert, these cakes are easy to prepare and baked to golden perfection in small molds.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 8 small tea cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Almond Ricotta Tea Cakes Ingredients
- 1 cup ricotta cheese
- 1/2 cup finely ground almonds (almond meal)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Molds: Preheat your oven to 350°F (175°C). Grease small molds or muffin tins lightly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond meal, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, beat the ricotta cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Batter: Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to preserve the batter’s light texture.
- Fill the Molds: Spoon the batter evenly into the prepared molds, filling each about three-quarters full to allow room for rising during baking.
- Bake the Cakes: Place the molds in the preheated oven and bake for 20-25 minutes, or until the cakes are golden on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cakes from the oven and allow them to cool in the molds for 5 minutes, then transfer to a wire rack to cool completely. Serve plain or dusted with powdered sugar alongside your favorite tea.
Notes
- Use full-fat ricotta for the best moistness and flavor.
- Almond meal can be substituted with finely chopped blanched almonds if needed.
- Ensure not to overmix the batter to keep the cakes light and tender.
- Store cooled cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- These cakes pair wonderfully with a cup of black or herbal tea.
Keywords: Almond ricotta tea cakes, ricotta cakes, almond tea cakes, moist tea cakes, easy tea cakes, Italian desserts
