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April 25, 2015

Lemon Almond Ricotta Bundt Cake

BM# 51 -- Baking Marathon: Day 22
Bake of the Day: Cakes -- Lemon Almond Ricotta Bundt Cake
I am not a health freak but I do look at what a eat. My motto is everything in moderation is OK. There was a phase in my life, few years back, when I tried making 'healthy' foods that really tasted 'healthy' (you know what I mean, right??). I'm glad that phase has passed and now I try incorporate healthy ingredients into my dishes but try to make them taste as normal as possible.
Lemon Almond Ricotta Bundt Cake
Coming to today's dish, I had a container of ricotta in the fridge waiting to be used up and a quick search landed me on this Lemon almond Bundt cake recipe. I loved the pics and decided to bake it.

Lemon Almond Ricotta Bundt Cake
The day I baked this cake, I was also cooking few other dishes -- so all the ingredient mixing was done while doing 3 other things at the same time. So everything went into the bowl without much thought -- just quick glances into my phone -- mixed, poured into the baking pan and into the oven for baking.
Lemon Almond Ricotta Bundt Cake
After about 10 minutes when I started cleaning the dishes (cleaning dishes is like zen to me -- I feel at peace and my brain finally starts to work), it is then I realized that I didn't add any oil or butter in the recipe. I quickly washed my hands to check the recipe and realized that the recipe has any added fat in it. I got worried on how the cake was going to turn out.
But thankfully, it turned out very well -- better than my expectations. It was a little dry to my taste and may be next time I'll add some vegetable oil to make it a little more moist.
The cake tasted great though. The ricotta cheese made it taste like khoya/ mawa which I really liked. It has a bread like texture and with the lemon flavor in the cake and in the drizzle is quite refreshing. Serve the cake with some berries and whipped cream for a delicious Summer dessert.
Lemon Almond Ricotta Bundt Cake
Recipe adapted from here:
Ingredients: For 12cups Bundt cake
Sugar - 1cup
Water - 1cup
Lemon zest - 1tsp (from one medium lemon)
All purpose flour - 1½cup
Wholewheat Pastry flour - ½cup (or use 2 cups all purpose flour)
Baking powder - 2tbsp
Salt - ½tsp
Ricotta Cheese - 2cups (either full fat or part skim will work here)
Eggs - 2 large (or use 2tbsp egg replacer or flax seed meal whisked in 6tbsp water)
Lemon extract - ½tsp
Sliced Almonds - ½cup

For the Drizzle:
Confectioners sugar - ½cup
Almond extract - ¼tsp
Lemon juice - ½tsp
Milk - 1~2tsp

Method:
  • Combine sugar, water and lemon zest in a medium saucepan. Bring the mixture to a boil while mixing to dissolve the sugar. Boil for 1~2 minutes. Turn off the heat and cool for 15~20 minutes.
  • Preheat oven to 350°F. Thoroughly grease and flour 12cups bundt cake pan.
  • Sift flour(s), baking powder and salt in a mixing bowl.
  • In another bowl, combine the sugar syrup, ricotta cheese, eggs and lemon extract. Mix well to combine.
  • Add the wet ingredients to dry ingredients and mix well.
  • Stir in the almonds. 
  • Pour the batter into the prepared pan and bake for 40~45 minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Let the cake cool in the pan for 10 minutes before inverting it over onto a wire rack to cool completely.
  • Make the Drizzle: Combine all the ingredients for the drizzle in a bowl and whisk well.
  • Drizzle it over the completely cooled cake and sprinkle with some chopped almonds (if desired).

15 comments:

  1. Oh my god, this bundt cake looks simply out of the world..

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  2. Hahaha.. Sometimes brain does not work when required but it was not a problem at all this time. Cake is looks amazing with the glaze on that green platter.

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  3. The cake looks stunning and i was trying to imagine your panic situation 😜 something that even i experience. But truly I love the look of this cake . Inside outside both:))

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  4. Must say I love your cake texture than your source..looks so awesome..I am going to bake this soon Pavani..

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  5. Superb! I love the crisp clean lines of the cake. The texture looks great too.

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  6. The cake looks absolutely divine. Its hard to believe that there is no fat in it. Looks like it catered to the health part of you too involuntarily :-)

    I am a 'dish washer' too, BTW :D

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  7. Stunning and love all the ingredients.

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  8. I don't know whether my earlier comment went thru. I was typing and suddenly the window got refreshed. I guess there was no additional fat because of the ricotta. Your bread has come with a beautiful color and texture than the source recipe as Valli mentioned.

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  9. cake is looking awesome... breath taking clicks!!

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  10. wow wow!!! bread has a beautiful color and texture!!

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  11. This cake is decadent perfection. I am screaming for a slice. It looks sooooo good Pavani!!

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  12. Cake looks stunning Pavani,such a yummy and moist cake...

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  13. I have done the same with muffins once and forgot to add oil to the recipe. They turned out well, was just a tad dry. Your cake has come out great as well and I think ricotta made up for the missing fat in the recipe.

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