Almond Ricotta Cake

 I love exploring and experimenting on new and easy, (Easy being the crucial element here) recipes. I’m constantly trying, learning and if it’s worth it, sharing my creations. It connects me to people and definitely motivates me to cook new and interesting foods. 

The first thing I learned when I came here was that German knows how to bake a cake. It is a given, a part of their culture. Homemade cakes are important and far more appreciated than buying one at a bakery and let me remind you the array of different types of cakes available in bakeries is mind boggling. 

This cake is also perfect as a 'Sonntags Kuchen', a fabulous way of entertaining here, in Germany, if you don’t want to go through the whole process of making a fancy dinner. Plus it does take a while until you can invite someone over for dinner. As they take it that the friendship is now permanent. Yeah, sounds silly but it is what it is! 

This really simple recipe is made using almond flour, ricotta cheese and lemons. 

This “Sunday” social cake that is great when served with a hot cup of coffee. Moreover, it's a cake that keeps well both at room temperature and in the fridge. And, thanks to the ricotta, it stays moist, rich and yet so light and full of flavor, making it a perfect choice as a tea cake. 

The use of Almond flour makes this cake naturally gluten free. 

Almond flour is made from blanched almonds and you can find it easily in the flour section of the supermarkets across. 

You could use almond meal, which is a bit coarser. The texture of your cake will not be as refined but nonetheless delicious. 

Make sure to keep leftover almond flour in the fridge to stop it from getting rancid. 

Ricotta cheese is what will keep this cake moist, giving it an almost cheesecake like consistency! Make sure to use full fat ricotta cheese and drain it thoroughly before adding it into the butter and eggs. 

What to look out for: 

• The key to making a fluffy and not dense ricotta cake is to beat the butter and sugar until it is incredibly smooth, before adding the other ingredients. It can take up to five minutes of beating to get the desired texture, so a handheld mixer or stand up mixer is ideal. 
• Make sure all ingredients are at room temperature before you start. 

Ingredients: 

115g unsalted butter, softened

3/4 cup (150g) granulated sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

4 large eggs, yolks separated

425g whole milk ricotta

Zest of 1 large lemon 

2 cups, (200g) almond flour

a pinch of salt

1/2 cup sliced almonds

1 tablespoon powdered sugar for dusting 

Method: 

1. Preheat the oven to 175°C / 350F. Line a 8 or 9-inch cake pan or springform pan with parchment, and grease or spray the sides.
2. In a large mixing bowl, add the butter and sugar and beat with an electric mixer until it is really creamy and very smooth. 
3. Beat in the egg yolks, one at a time, scraping down the bowl as necessary.
4. Add the well drained ricotta cheese and beat some more until light and fluffy, about 4 to 5 minutes.
5. Scrape down and add the lemon zest vanilla, and almond extract. Continue beating on medium speed until very smooth.
6. Add the salt and the almond flour. Mix until just combined.
7. Beat the egg whites on medium-high speed until stiff peaks form. Add only a third of the whipped egg whites to the cake batter and gently fold. Repeat with remaining egg whites, and fold until incorporated.
8. Pour the cake batter into the prepared cake pan. Sprinkle the top with the sliced almonds evenly and bake at 175°C / 350°F for 55-60 minutes. The cake should be puffed, golden, and not too jiggly in the center. If the cake seems to be browning too quickly, lay a piece of foil loosely on top of the cake. This is what I do as it happens to me quite often. 
9. Let the cake cool completely at room temperature. Once cooled, carefully remove the outer ring of the pan. Dust with confectioner’s sugar before serving.

Best paired with a shot of espresso! 

I am literally banging my head as to why I’ve waited so long to bake this cake! 

After getting great feedback from friends, I just had to share it with you all. 

Even though I’m not a huge fan of cheesecake, this one is different. The iconic burnt, deeply caramelized surface of the cake gives it a distinct taste. Once you’ve had this you’ll find the regular cheesecake kinda boring. 

Rich, creamy, luscious, custardy not too sweet, and hinted with vanilla, the texture is what gets you.

I’ve reduced the sweetness and it complements the burnt topping fabulously. Think crème brûlée falling in love with a cheesecake. 

Also, it is such an easy cake to make!! A completely blender friendly recipe where you dump all the ingredients, blend, pour and set to bake! 

A Burnt Basque Cheesecake is the creamiest and best when served at room temperature. The texture is exactly what you want it to be. 

I baked mine a day before, refrigerated, then brought it out of the refrigerator two hours before serving. 

Equiptment: 

Mixer with a baloon whisk attachment

Two large mixing bowls

Ingredients: 

500 g (2.2 cups) cream cheese, cut into cubes( Philadelphia Creamcheese)

175g (3/4th cup) raw sugar

300 g (1.26 cups) thickened cream, full fat

4 medium size eggs
1 tsp vanilla extract

Pinch of salt

1 tbsp cornstarch 

Method: 

1. Whip the cream and sugar until just about stiffened. 
2. Add all the other ingredients, cream cheese , eggs, cornflour, vanilla extract, into another mixing bowl and whip for 2-3 minutes until very smooth.
3. Add the whipped cream to the cream cheese mixture and whip for another 2-3 minutes. 
4. Pre-heat oven at 240°C/460°F (220°C/ 430°F fan). Pre-heat for at least 30 minutes. 
5. Line a 20cm round springform cake tin with baking paper. 
6. Pour the cake batter into the tin. Tap the tin on the countertop to release the air pockets. Allow the cake batter to sit in the tin for 10 minutes. Use a bamboo skewer or chopstick to swirl through the batter and to pop the air bubbles on the surface. 
7. Place the cake tin in the pre-heated oven and bake for 25-30 minutes. Remove from the oven and allow to cool completely at room temperature. The cake will puff up a lot during baking and collapse and sink as it cools.
8. Cover the cooled cake with a sheet of aluminium foil and chill in the fridge overnight or at least 6 hours.

Notes:

• Make sure the ingredients, especially the eggs are really fresh and have come to room temperature before you start, especially the cream cheese and eggs. 
• Cornstarch also known as cornflour, is what we normally use to thicken soups and custards.
• I used a 20 cm springform tin to bake my cheesecake. It resulted in a less thicker cake and it also baked through to the center.  You can also use a size smaller, 18 cm springform. This will give you a much higher cake with a softer custardy centre. 
• This cheesecake will stay good in the refrigerator for a good three days after baking. Just remember to keep it covered in foil to stop it from drying up. 
• Preheat the oven at 240°C for at least 30 minutes before baking. A hot oven ensures that the basque cheesecake gets the best possible burnt top with a gooey center in 30 minutes. 
• Reduce oven temperature to 220°C after 15 minutes. 

Texture and Time
The base recipe makes a delicious cake with a slight custard-like center and a top burnt just enough for a great taste. The texture of the cake will change with an additional 1-2 minutes of baking.
At 30 minutes the cake will have a creamy, firm custardy middle with an almost molten center.
At 31 minutes the cake will be creamy, firmer in the middle with a darker surface. This is what I prefer the most!
At 32 minutes the texture will lean more towards a regular cheesecake with the darkest burnt surface.
 

Size of the Springform
A 7-inch (18cm) round and 3.5-inch (9cm) tall cake tin produces the best cheesecake. The cheesecake has more height and produces a beautiful custard-like middle
An 8-inch (20cm) round and 2.7-inch (7cm) tall cake tin produces a slightly flatter cheesecake. Because the cheesecake is lower, it has a slightly firmer texture.

Serving Suggestions 

The Burnt Basque Cheesecake is best when chilled in the fridge overnight. 

Once the cheesecake has cooled to room temperature, cover the cake tin with aluminium foil or clingfilm and place in the refrigerator for at least 6 hours.

Before serving, get a large clean knife and a thick paper towel ready. 

Make the first cut. Because the burnt basque cheesecake custard-like on the inside the knife will have a fair amount of gooey cheesecake stuck to it. Wipe it off gently with the paper towel before making the next cut.

Repeat this process for every cut you make in order to get neat, clean slices.

I like to combine fruit into cakes and if you are like me, you’ll love this one! 

This Chocolate Hazelnut Pear Cake is a moist, light and an easy cake to bake. 

Pears when baked get nice and tender, making the cake irresistible. They also add a lovely decorative topping to the cake. 

The hazelnuts don’t only add a nice crunchy texture to the cake, but the sweet and nutty flavours from the hazelnuts work really well with the combination of chocolate, pear and cardamom. Having ground hazelnut in the batter accentuates the Hazelnut flavor and also adds a little extra body to the batter itself. 

This creates a moist slightly sweet, perfect for any time of day kinda cake. Absolutely lovely when enjoyed warm with a dollop of Crème Fraîche! 

Ingredients:

3 eggs

100g ground roasted hazelnut

1/8 tsp cardamom powder 

120g flour

50g brown sugar

1tsp of baking powder
50ml of olive oil

40g apple puree sugar free)

2 pears

Chocolate chopped into chunks 

Crushed hazelnuts

Method: 

1. Preheat the oven to 180 degrees. Line a 20cm springform with baking paper. 
2. In a large bowl whisk the eggs with the sugar. Then add olive oil and apple sauce and mix again.
3. Add the dry ingredients mix and finally add the chocolate and crushed hazelnuts ( keep a few aside to sprinkle on top) in the batter and mix everything.
4. Now pour half the dough into the mould and add 1 cubed pear on the batter. Then pour the remaining batter all over to cover the pears. 
5. Decorate the cake with the a pear which has been thinly sliced. Sprinkle the remaining chopped chocolate and hazelnuts. 
6. Bake for 30-35 minutes or until the toothpick comes out clean, depending on your oven.

Two words came to my mind when I took a bite - Crazy, Insane. 

I mean it in a good, yet unbelievable way. Yes, that’s how these brownies turned out to be. The ultra rich nuance in flavor makes these taste more better than a standard brownie. 

These are your best ones yet, he said. I baked these “Healthier” brownies as an after school snack for my son. But there’s one important thing to remember- These sweet potato brownies are not a health food, but they’re a "Healthier"  option to eating a brownie when one  wants to compare them to a standard brownie.

Doesn’t everyone love brownies? I do too. But the very thought of eating something loaded with sugar and butter always make me sick to my stomach. So when I came across this recipe which uses Sweet potatoes as the main ingredient, I knew I had to give it a try!  Yes, you read right. Sweet Potatoes!

Which ever genius came up with this recipe, hats off to you! I've made a few changes in my recipe. Added a few more ingerdients, played around a bit and  now this recipe has become my absolute favourite. 

I say Healthier because they have 

• No refined sugar - And yet they have a decent amount of sweetness thanks to the dates and sweet potatoes. 
• No butter - And yet they have that perfect gooey texture which  love in brownies. 
• Naturally gluten free - because I used oat flour! 

Here’s what will elevate the taste level: 

• Mashed sweet potato adds to the richness and texture of a perfect brownie. 
• Almond butter adds fat while adding protein. Or feel free to use another nut butter of your choice. Perhaps Peanut Butter? Or a mix of both!
• Dates the only sweetener added. Rich in protective antioxidants they are also a rich source of protective plant compounds which have antioxidant properties.
• Oat Flour is gluten free. 
• Cocoa powder brings  in a rich chocolaty flavor
• Dark chocolate chips are required for the final touch of chocolate!
• Flaxseeds can replace all of the fat called for in a recipe because of its high oil content. It also increases the quality of texture and brings in a mild nutty taste. 

To Roast or Not to Roast 

Roasting the sweet potatoes - this is an extra time consuming step but trust me on this one, it’s totally worth it. Roasting the potatoes caramelizes them and brings out the sugars. 

I’ve tried both methods, steaming and roasting and the latter is by far more superior in taste. 

This  recipewill make approx. 12 brownies - so come see what you need and how it’s done! 

Ingredients: 

250 g sweet potato

125 g nut butter (I used almond butter) 

40 g cacao powder

150 g dates 

45g flour of choice (I used oat flour)

20g ground flax seeds 

10g baking powder

1/2 tsp vanilla extract

1/8th tsp of salt

4-5 tbsp plant based milk (optional)

Handful of dark chocolate chips (optional)

Handful of pecans or walnuts 

A touch of olive oil 

Equipment needed: 

A weighing scale

A blender or a stick blender 

Baking pan or a glass tray - size 29x19 cm approx. 

Parchment paper 

Method:

1. Soak dates in hot water. Keep about 3 tablespoons of liquid aside and mix in the ground flax seeds. 
2. Heat the oven to 200°C or 400°F. Wash the sweet potatoes and slice them in half. Place them on a parchment paper lined baking sheet and rub them with a tiny bit of olive oil, just enough to coat. Sprinkle lightly with salt. Place cut side down on the baking sheet. Bake until tender and lightly browned on the edges. It should take about 30 to 35 minutes depending on the size of the potatoes (smaller potatoes may take 25 minutes; prick with a fork to check for doneness). Once out reduce the oven temperature to 180°C. Leave the skin on the sweet potatoes. 
3. Blend dates, sweet potato with skin, along with the date liquid in which the flax seeds have been soaking. Use a high speed blender or a stick blender. If using a stick blender, first blend the softened dates, then add the steamed sweet potatoes and flax seeds. Next add the nut butter and mix well. 
4. In another bowl mix the dry ingredients. Cocoa powder, flour, baking powder. Add the blended ingredients to the bowl, add the vanilla extract and combine everything, but do not over mix. 
5. Fold in half the  dark chocolate chips. If the batter feels too thick add a few tablespoons of milk. Now add the batter to a baking dish lined with parchment paper.
6. Sprinkle the left over chocolate chips and pecans on top and bake at 180°C for 30-35 minutes.

Carefully lift up the parchment paper along with the brownies and let them cool on a wire rack. 

Slice  into pieces only when completely cooled. I've made the mistake of trying to make perfect cuts when warm, it got ruined! So a little patience goes along way.....

Absolutely love, love, love it. This one will blow your mind. 

I made it for my birthday (yes, I baked my own cake!) and did not disclose the ingredients that went into making it. I served this to my family and friends who genuinely shocked when I revealed what the ingredients were.

Tofu! 

Yes, those who cringe at the thought of it, I recommend you to reconsider. 

Apart from having a good source of 'complete' protein – meaning that it has a well balanced amino acid profile, it contains lots of fiber, potassium, magnesium, iron, copper and manganese. 

Dates! 

The next star of the show. We find their glory in the crust and the filling. Apart from helping out  in thickening the filling and making it  more fudge-like , they have tons of other  nutritious goodness in them.  

I’m a complete fan especially when it comes to sugar free cakes. This one in particular is too easy to make and you don’t need to have any baking skills to pull this off. 

The crust is primarily made with oats, nuts and dates. 

The chocolate -  orange filling is lush and creamy. 

You can make this tart several days ahead and it keeps fresh for over a week when wrapped in cling film. 

So what are you waiting for! Let's get started.

Ingredients for the tart base: 

75g oats 

75 g nuts of your choice (I used walnuts and almonds) 

20g almond butter 

80g softened dates 

Pinch of salt 

Vanilla extract 

Ingredients for the Cream mixture: 

100g tofu (plain firm) 

100g orange juice 

1 tbsp orange rind 

50g soft dates 

100g dark chocolate (80%cacao) 

20g maple syrup 

7g agar agar (vegan gelatin)

Tip: soak dates in warm water for at least an hour to soften. 

Method:

1. Add all the ingredients for the tart base into a food processor and pulse. The dough should stick together when you press it in between your fingers. 
2. Take an 18”’springform, line the base with parchment paper. Press the dough evenly onto the base.
3. Bake at 175°C for 10 minutes. Remove and let it cool. 
4. Chop the chocolate into chunks and melt it in the microwave oven or in a double boiler. 
5. In the food processor add the dates, tofu , orange juice, maple syrup and blend until  it looks creamy and smooth. 
6. Add the melted chocolate and agar agar in the tofu mixture and mix evenly. Add the grated orange peel. 
7. Spread evenly on the tart base and place in the refrigerator for a minimum of 3-4 hours.  
8. Decorate and serve! 

To store : 

This tart will stay fresh for several days in fridge when stored covered. 

It is a great contender for a make ahead dessert. 

How about a perfect tea time cake? Or something to bring to a brunch or just an excuse to use up all that beautiful and abundant summer berries that are still lingering around. 

I love baking easy cakes which not only taste great but also lean more towards using healthier ingredients. Yes, cakes like that do exist. 

Layers of cream, icing and a whole load of other nicknacks - that’s just not my style. 

If you think you are on the same wavelength as me, then this cake is just for you. 

It’s light, fresh, rustic, and so simple to make. 

You can basically use any seasonal berries you have on hand, which is what I did. 

A mix of Lingonberries (thanks to my wonderful neighbor!), blueberries, raspberries and well,  just a couple of strawberries just cause it was selfish not inviting them to join in the cake party! 

It is egg-free. It’s sweet without being too sweet, thanks to all those berries. The extra added sweetness comes from the maple syrup which adds a perfect amount of sweetness with just a sprinkling of raw brown sugar for the topping. I give myself a pat on my back because it is refined sugar free!! 

Ingredients you will need : 

* 40g spelt flour

* 100g coconut flour 

* 100g almond flour

* 250ml plant based milk

* 110ml maple syrup

* 125ml melted coconut oil

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1 vanilla extract

* pinch of sea salt

Toppings - Mixed berries of your choice about 2 cups, plus some more for later. 

Brown sugar for sprinkling 

Method: 

1. Preheat the oven to 180°C 

2. Line a 20 cm cake tin with parchment paper or a good-quality silicone mould works great as well. 

3. Add all the cake ingredients, except the topping, into a mixing bowl and mix using a balloon whisk, until well incorporated.

4. Pour the mixture into the cake tin, sprinkle a layer of brown sugar, then carefully arrange the berries covering most of the top of the cake.

5. Bake in the middle section of the oven for 40-45 minutes. Switch the oven off and leave the cake sitting in the oven for a further 15 mins.

6. Remove from the oven, then transfer to a wire rack to cool. 

Scatter some more fresh berries on top. 

Excellent when accompanied with a dollop of fresh whipped cream or for some extra enjoyment some vanilla bean ice cream.