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  • Walnut Ricotta Cake

Walnut Ricotta Cake

Posted on Sep 12th, 2023
by Paula
Categories:
  • Cake Recipes
  • Dessert
Walnut and Ricotta Cake

Walnut and cocoa are among my favorite cake ingredients and when you add ricotta to the mix you get something truly special.

Walnuts, cocoa, and ricotta come together to create this wonderful, slightly dense nut cake with a hint of cocoa. The filling is simple – light ricotta cream, honey, and whipped cream. The combination is wonderful, sweet, and flavorsome. The contrast of colors also adds an elegant touch.

Enjoy!

Walnut Ricotta Cake

Walnut Ricotta Cake

Paula
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Prep Time 1 hour hr
Cook Time 25 minutes mins
Chilling Time 30 minutes mins
Total Time 2 hours hrs 5 minutes mins
Course Dessert
Cuisine International, Italian
Servings 12 servings

Ingredients
 
 

Sponge:

  • 3 eggs
  • 100 ml oil
  • 150 ml yogurt
  • 100 ml hot water
  • 1 tsp vanilla extract
  • 200 g flour
  • 100 g ground walnuts
  • 20 g cocoa powder
  • 200 g sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Cream:

  • 250 g ricotta cheese
  • 250 ml whipping cream
  • 50 g honey
  • 50 g powdered sugar
  • 1 tsp lemon juice
  • 1 sheet gelatin
  • 2 tbsp milk

Instructions
 

Sponge:

  • Mix the flour with the sugar, ground walnuts, and cocoa powder. Add the baking powder, baking soda, and salt.
  • Separately, combine the egg yolks with the oil and yogurt. Whip the egg whites with a pinch of salt.
  • Incorporate the liquid ingredients, including the hot water, with the dry ingredients and mix until smooth. Carefully fold in the whipped egg whites, using upward movements.
  • Preheat the oven to 180 °C (350 °F) and line a 25/35 cm ( 10×14 inches) baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 25-30 minutes. When ready, transfer to a cooling rack. Cut it into two pieces, 17/25 cm (6 1/2 x 10 inches).

Cream:

  • Hydrate the gelatin in cold water. After 5 minutes, drain it and pour in 2-3 tablespoons of hot milk. Mix the ricotta cheese with the honey, milk, and lemon juice until it becomes creamy. Whip the cream with the vanilla sugar.
  • Incorporate the whipped cream into the ricotta with upward movements. Refrigerate the cream for half an hour.
  • Place a piece of the cake in the pan and then spread half of the cream on top, smoothing it out. Place the next piece of cake on top and then the rest of the cream. Decorate with cocoa powder or ground walnuts.

Enjoy!

    Notes

    Walnut Ricotta Cake
    Tried this recipe?Let us know how it was!
    Walnut and Ricotta Cake

    Related: Ricotta Hotcake
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    Paula

    Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

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