Hazelnut Ricotta Cake

Name: Hazelnut Ricotta Cake
Yield: Makes one 8-inch (20 cm) round cake | Serves 8
Ingredients: 2 eggs; ½ cup (125 mL) ricotta cheese; ⅓ cup (80 mL) vegetable oil; ⅔ cup (160 mL) sugar; 1 cup (250 mL) whole dry-roasted hazelnuts; ¼ tsp (1 mL) salt; 1 tsp (5 mL) baking powder; ¾ cup (180 mL) all-purpose flour; 2 tsp (10 mL) finely grated orange zest; 1 tsp (5 mL) vanilla extract

Preparation info

Makes one 8 inch 20 cm ) round cake | Serves
8

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This is a simple cake because it doesn’t require frosting or filling, and it can be fully prepared in the bowl of a food processor. Serve this cake with fresh berries, or a dollop of lightly sweetened whipped cream, or ricotta with a pinch of cinnamon.

Ingredients

1 cup (250 mL) whole dry-roasted hazelnuts
⅔ cup (160

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C) and grease an 8-inch (20 cm) cake pan.
Using a food processor, pulse the hazelnuts and sugar until the hazelnuts are finely ground. Add the oil, ricotta, eggs, vanilla, and orange zest, and pulse to blend. Add the flou