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Almond Ricotta Tea Cakes Recipe

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★★★★★

5 from 105 reviews

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.

Ingredients

Scale

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

  1. Prepare the Oven and Molds: Preheat your oven to 350°F (175°C). Grease small molds or muffin tins lightly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond meal, baking powder, and salt until well combined.
  3. 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.
  4. 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.
  5. Fill the Molds: Spoon the batter evenly into the prepared molds, filling each about three-quarters full to allow room for rising during baking.
  6. 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.
  7. 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

Find it online: https://cookwithyana.com/almond-ricotta-tea-cakes-recipe/