Hazelnut Ricotta Cake
Used with permission from Whitecap Books
Alterations should be made to fit with your dietary needs.
Please consult with your medical team before you attempt to make this recipe.
Hazelnut Ricotta Cake. Serves 8
1 cup (250 mL) whole dry-roasted hazelnuts
2⁄3 cup (160 mL) sugar
1⁄3 cup (80 mL) vegetable oil
1/2 cup (125 mL) ricotta cheese
1 tsp (5 mL) vanilla extract
2 tsp (10 mL) finely grated orange zest
3/4 cup (180 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
- Preheat the oven to 350°f (175°c) and grease an 8-inch (20 cm) cake pan.
- Using a food processor, pulse the hazelnuts and sugar until the hazelnuts are finely ground.
- Add the oil, ricotta, eggs, vanilla, and orange zest, and pulse to blend.
- Add the flour, baking powder, and salt, and pulse just until combined.
- Gently scrape the batter into the prepared pan.
- Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean.
- Allow the cake to cool for 30 minutes before turning out to cool completely.
- The cake can be stored, well-wrapped, at room temperature for up to 3 days.
- Note from Anna’s kitchen
- Ricotta cheese is one of the few dairy products where the light, or lower-fat, version can be used in place of the regular if you wish.
This is a simple cake because it doesn’t require frosting or filling, and it can be fully prepared in the bowl of a food processor. Serve this cake with fresh berries, or a dollop of lightly sweetened whipped cream, or ricotta with a pinch of cinnamon.
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