Description
1 cup ricotta cheese
½ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
1 tsp almond extract
1 ½ cups almond flour
½ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup sliced almonds (for topping)
Powdered sugar (for dusting)
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
In a large bowl, beat the ricotta cheese, butter, and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry to the ricotta mixture, stirring until just combined.
Spoon the batter into the prepared muffin tin, filling each about ¾ full.
Sprinkle sliced almonds on top of each cake.
Bake for 18-22 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
Let cool slightly before dusting with powdered sugar. Serve and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 180 per tea cake Servings: 12 tea cakes
Step-by-Step Guide
Follow these detailed instructions for perfect ricotta almond tea cakes every time.
- Prepare Your Ingredients: Ensure all ingredients, especially the butter, eggs, and ricotta, are at room temperature. This is crucial for a smooth, emulsified batter.
- Cream the Wet Ingredients: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, ricotta, and granulated sugar for 2-3 minutes until the mixture is pale, fluffy, and completely smooth.
- Incorporate Eggs and Flavor: Add the eggs one at a time, beating for a full 30 seconds after each to ensure thorough incorporation. Mix in the almond extract.
- Combine Dry Ingredients: In a separate bowl, thoroughly whisk the almond flour, all-purpose flour, baking powder, and salt. This prevents clumps and ensures even leavening.
- Combine Wet and Dry: Add the dry mixture to the wet ingredients in two or three batches. Use a spatula or mixer on low speed to fold until just combined. Overmixing will develop gluten and lead to dense cakes.
- Portion and Top: Using a cookie scoop or two spoons, evenly divide the batter among the 12 prepared muffin cups. Gently press a few sliced almonds onto the top of each portion.
- Bake and Cool: Bake in the preheated oven. Check for doneness at 18 minutes. The cakes are ready when they spring back to a light touch and a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
Serving Suggestions
These versatile tea cakes are delightful on their own but can be elevated with simple pairings. Serve them warm with a dollop of lemon curd or mascarpone cheese for a decadent treat. For a classic afternoon tea, pair them with Earl Grey or a light herbal infusion. They also make an elegant dessert when accompanied by fresh berries and a drizzle of honey or a light dusting of powdered sugar just before serving.
How-to Summary
In short, these ricotta almond tea cakes are made by creaming room-temperature ricotta, butter, and sugar, then adding eggs and almond extract. The separately mixed dry ingredients (almond flour, all-purpose flour, baking powder, salt) are folded in until just combined. The batter is portioned into a muffin tin, topped with sliced almonds, and baked at 350°F for 18-22 minutes until golden and set.
Frequently Asked Questions
Can I use full-fat vs. part-skim ricotta?
Yes, full-fat ricotta is highly recommended for a richer flavor and moister crumb. Part-skim will work but may yield a slightly drier texture.
Can I make these gluten-free?
Absolutely. Replace the 1/2 cup all-purpose flour with an equal amount of a 1:1 gluten-free baking blend. Ensure your baking powder is certified gluten-free.
Why did my cakes turn out dense?
Density is often caused by overmixing the batter after adding the flour, which develops gluten. Mix only until no dry streaks remain. Using cold ingredients can also prevent proper aeration.
How should I store leftover tea cakes?
Store cooled cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Can I omit the almond topping?
Yes, the sliced almonds are optional. You can leave the tops plain, sprinkle with pearl sugar, or add a simple almond glaze after baking instead.
Common Mistakes to Avoid
- Using Cold Ingredients: Cold butter and ricotta won’t cream properly with the sugar, leading to a dense texture.
- Overmixing the Batter: Once the flour is added, mix gently and stop as soon as it’s incorporated to ensure tender cakes.
- Overfilling the Muffin Cups: Filling more than 3/4 full can cause the batter to overflow during baking instead of forming a perfect dome.
- Overbaking: Set a timer. These cakes bake quickly. Overbaking will dry them out. They continue to cook slightly while cooling in the pan.
Conclusion
These Ricotta Almond Tea cakes are a simple yet sophisticated bake, perfectly balancing the richness of ricotta with the nutty flavor of almond. By following the step-by-step guide and avoiding common pitfalls, you can consistently achieve moist, tender cakes with a delightful crumb. Whether enjoyed as a morning treat, an afternoon snack, or a light dessert, they are sure to impress with their elegant flavor and texture.
