BY CASSANDRA HAMMERSTONE
September 2023
My grandmother was always ready to open her door to friends and family. On any given day, it was likely someone would stop by unannounced, and she always had a cake at the ready for these occasions. She would open the door with a shout of welcome, settle them in around the kitchen table and brew strong Italian coffee. I have lovely memories of sitting quietly and watching, mesmerized by the tradition of visiting and storytelling that would pass the afternoon.
This cake brings me back to those moments. You might call it a snack cake, or a coffee cake. Italian in its roots, this is an eternally moist and flavorful ricotta cake flecked with orange zest and perfumed with almonds. It’s the perfect cake for anytime of day. Not too sweet and not fussy, yet elegant in its simplicity.
Zest an orange with a microplane. A medium orange will yield about a tablespoon. Just be careful to not zest the white pith, which will be bitter.
Whole milk ricotta cheese is best in this recipe, but you could substitute part skim. You may find, however, that the cake isn’t as rich and moist.
Cream the butter and sugar until the mixture is pale and fluffy, then mix in the ricotta, almond extract and orange zest. While the mixer is running, add the eggs in one at a time until they are fully incorporated. Whole milk ricotta cheese is best in this recipe, but you could substitute for part skim. You may find, however, that the cake isn’t as rich and moist.
Whisk together the flour, salt, baking powder and the baking soda and use the slowest mixer speed to gently fold it into the batter, or fold it in by hand, until it’s just blended. It’s important to not overmix the batter, or it will become dense and tough.
Here’s a simple trick to line the bottom of a springform pan. Instead of cutting out a round, tear off a square of parchment paper and cover the base of the springform pan, then place the top of the pan over the base and close it. This will maintain the seal while giving you more leverage to remove the parchment from the cake when it’s done baking. You’ll also want to spray the sides with nonstick baking spray, or use the more traditional combination of butter and flour.
Pour the batter into the pan and sprinkle slivered almonds over the top, making sure all the almonds are all flat.
Bake in the oven at 350° for about 50 minutes to an hour, or until the edges are golden brown and come away from the sides, and the center is set, and a cake tester or toothpick comes out clean.
Let it cool in the pan for about 20 minutes, then remove and top lightly with confectioner’s sugar. You can make this cake up to two days ahead. It will stay moist covered under a cake stand and dome or in an airtight container.
ALMOND AND ORANGE RICOTTA CAKE
Season: Any
Serves: 8-10
Ingredients
1 ½ cups all-purpose flour
¾ cup unsalted butter softened (1 ½ sticks)
2 cups whole milk ricotta cheese
3 large eggs
1 tsp almond extract
Orange zest from one orange, about 1 tbsp
1 ¼ cups granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp kosher salt
½ cup slivered almonds
Confectioner’s sugar
PREPARATION
Preheat the oven to 350°.
Line the bottom of a 9” round cake pan or springform pan with parchment paper and spray the sides well with nonstick baking spray or butter and flour.
In a stand mixer or with a hand mixer, cream the butter and the sugar. Mix in the ricotta cheese, almond extract and orange zest, then add the eggs one at a time until they are fully incorporated.
Whisk together the flour, salt, baking powder and baking soda, and gently fold it into the wet ingredients until it’s just blended. Use the slowest setting on your mixer, or fold it in gently by hand.
Pour the batter into the cake pan. Top with the slivered almonds.
Bake until the top of the cake is golden brown and a tester inserted in the center comes out clean, about 50-60 minutes. Let it cool in the pan for about 20 minutes before removing the cake. Once cooled, top with confectioners sugar.
Can be made up to two days ahead.
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