Quick, easy and so very tasty! This almond and ricotta cake was one of our dad Michele’s favourite cakes. Italy is a major exporter of almonds and this is one of the very many recipes our family makes all year round but especially at easter.

With only a few ingredients and no need for a mixer, it’s one you can adapt for any time of the year. It is delicious with fresh fruit in a light syrup – typically figs. Traditionally, it is finished with icing sugar on the top but we have given it that little bit extra. It is a rich, moist, dense cake that explodes with almond and cinnamon. It is somewhere between a cake and a pudding! During baking it rises but after about 10min it does collapse making it dense but this is as it should be! Believe me, it is difficult to have only one slice!

 

 

• Butter for greasing
• 250g ricotta cheese
• 200g caster sugar
• 75g ground almonds
• 3 eggs
• 1 teaspoon ground cinnamon
• Icing sugar for dusting

 

• 250g mascarpone cheese
• Icing sugar (as much as you like for sweetness
• 2 tablespoons Amaretto di Sarono or 1 teaspoon almond extract
• Sliced fresh fruit (kiwi, grapes or fresh figs)

 

 

1. Preheat the oven to 180
2. Butter an 18cm cake tin and line with greasproof paper
3. Place the ricotta, ground almonds and sugar into a mixing bowl and mix well
4. Add the eggs, one at a time
5. Add the cinnamon and beat well
6. Pour the mixture into the prepared tin and bake in the centre of the oven for 30-40 minutes until golden. Check the centre with a knife – it needs to come out clean
7. Leave to cool in the tin for 10 min then turn out to cool completely

 

Dust with icing sugar or our alternative topping:

Mix the mascarpone with icing sugar (taste to your chosen level of sweetness) and the Amaretto or almond extract. Cover the cake with the topping then add the sliced fruit of your choice

 

Serve the cake with a glass of wine, a coffee or with any drink.