Walnut Ricotta Cake

Name: Walnut Ricotta Cake
Prep time: 1 h
Cook time: 25 min
Total time: 2 h 5 min
Yield: 12 servings
Ingredients: 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; 250 g ricotta cheese; 250 ml whipping cream; 50 g honey; 50 g powdered sugar; 1 tsp lemon juice; 1 heet gelatin; 2 tbsp milk

User Reviews

4.9

375 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Additional Time
30 mins
Total Time
2 hrs 5 mins
Servings
12 servings
Course
Dessert
Cuisine
Italian, International

Walnut Ricotta Cake

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

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 heet gelatin
2 tbsp milk

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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 ( 10x14 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.