Ricotta and walnut cake

Name: Ricotta and walnut cake - Viviana I.
Ingredients: 150 g lightly toasted walnut; 150 g soft butter; 150 g sugar; 5 eggs; 150 g ricotta; 40 g flour; orange zest; vanilla essence.

Dessert - Ricotta and walnut cake by Viviana I. - Recipia

Ricotta and walnut cake is a delicious homemade cake recipe that perfectly combines the creamy texture of cheese with the intense flavor of walnuts. It is a quick and simple dessert to make, ideal for impressing at a party or simply treating yourself on an ordinary day. Here’s how to prepare this delicious cake step by step. Total preparation time: 45 minutes Baking time: 30 minutes Number of servings: 8-10 ### Ingredients: - 150 g walnuts, lightly toasted - 150 g soft butter, at room temperature - 150 g sugar - 5 eggs, separated - 150 g ricotta - 40 g flour - Zest of one orange - Vanilla extract ### Instructions: 1. Preparing the ingredients: Start by toasting the walnuts in a dry skillet for a few minutes, stirring constantly until they become golden and fragrant. Let them cool, then chop them coarsely. This step will enhance the flavor of the walnuts and add a delicious texture to your cake. 2. Butter and sugar cream: In a large bowl, use an electric mixer to cream the soft butter with the sugar until you achieve a creamy and light consistency. This step is essential as it allows air to incorporate into the mixture, resulting in a light and fluffy cake. 3. Adding the egg yolks: Add the egg yolks one at a time to the butter and sugar cream, mixing well after each addition. Then, incorporate the ricotta, orange zest, and vanilla extract. These ingredients will add a note of freshness and flavor to your cake. 4. Incorporating the flour and walnuts: Sift the flour over the ricotta mixture and gently fold in with a spatula until well incorporated. Add the toasted walnuts and mix again, being careful not to overmix. 5. Beating the egg whites: In a clean bowl, beat the egg whites until stiff peaks form. This step is crucial to ensuring an airy texture for the cake. Gently fold the egg whites into the ricotta mixture using a spatula to maintain the air in the egg whites. 6. Baking the cake: Preheat the oven to 190°C. Grease a 23 cm pan with butter and line it with parchment paper. Pour the mixture into the pan and level the surface with a spatula. Bake the cake for about 30 minutes or until golden and a tester inserted in the center comes out clean. 7. Cooling and serving: Remove the cake from the oven and let it cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. You can brush the cake with a mixture of brandy and apricot jam for added flavor or with a mixture of mascarpone and ricotta to create a decadent dessert. ### Helpful tips: - You can substitute walnuts with almonds or hazelnuts to experiment with new flavors. - The ricotta and walnut cake keeps well in the refrigerator for a few days, making it perfect to prepare in advance. - Serve the cake alongside a berry sauce or a scoop of ice cream for a truly special dessert. This simple yet sophisticated dessert is sure to become a favorite recipe in your culinary arsenal. Enjoy every bite of the ricotta and walnut cake, knowing that you have created something truly special!

Ricotta and walnut cake

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