A Morning’s Baking

8:56 a.m. and I have a morning’s baking done. Mother’s Day is coming up so I wanted to bake our favourite cake that my friend Ariane turned me onto. She was looking for something gluten free and baked this cake when I visited her. I don’t care about whether it’s gluten free or not, but it was important to her, and so it might be good for others out there who are also gluten intolerant. You can find Ariane’s recipe at the end of this post. It’s supposed to be an almond cake but I have several hazelnut trees in my yard so I experimented by substituting hazelnuts and it worked just fine.

You have to imagine this cake on a pretty plate, served with dollops of whipped cream, or ice cream if you want to do the easy route. Either way, it’s the best cake I’ve tasted in a long time and it’s VERY easy to make. Thank you, Ariane!002

The rest of the things in the photo were put together while the cake was baking. On the left, is the easy ciabatta bread that I learned about in the ciabatta bread video (Click on “bread” to view the tutorial on easy ciabatta bread) and in the top of the photo is my usual (60%) whole wheat bread dough with milk, honey, and caraway.

The muffins were an afterthought because I had ground hazelnuts left over from the cake, so I added a tiny bit of flour, some currants, baking powder, salt, sugar, milk eggs, melted butter. It was easy because all the ingredients were already on the table.

I just noticed that the muffin tin looks well used. Oh well … better than sitting in the cupboard all shiny and never used.

Now, will it be tea or coffee with your muffin? Sorry, I can’t serve the cake until tomorrow. It’s especially made for my mother-in-law. But you’re welcome to a muffin.

Ariane’s Lemon Ricotta Almond Cake

2 cups almond meal (I use hazelnuts because I have them – grind them in the food processor with the fine grater blade, or you can use the cutter blades and chop until the hazelnuts turn to meal – it’s noisy).

1 tsp. baking powder

1/4 tsp. salt

3 large eggs

1 cup (or less) sugar

1 tsp. vanilla

2 cups ricotta cheese (I use cottage cheese – works just fine)

juice of one lemon (about 3 Tbsp.)

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine almond meal, baking powder and salt.
  • In a medium bowl, combine remaining ingredients and mix well. (I do this in the food processor, processing the cottage cheese until smooth and then adding the other ingredients).
  • Add wet ingredients to dry ingredients and stir well until smooth.
  • Pour mixture into buttered 9-in. pan, deep pie dish, or springform pan (my favourite).
  • Bake 55-60 min. until cake is completely puffed up, no longer jiggly in the center, and golden brown on the edges.
  • Cool cake completely (it will deflate) and chill in fridge at least 4 hrs. before serving.
  • Cake remains moist and is better the next day.  Serve with whipped cream, or ice cream, or garnish with lemon zest. Cut slices small like you would cheesecake. It’s very filling. You can always have a second slice…. You probably will.

 

 

49 thoughts on “A Morning’s Baking

  1. I’m with Jill, I feel like I can smell the goodness going on in your kitchen! Thanks for the almond cake recipe. I love to bake and am always looking for something new, good, and not too difficult. Oh, and my cookie sheets/cake pans look well used like yours. Everything tastes better baked in that kind, as opposed to new shiny ones.

    Liked by 1 person

  2. Hi Anneli, I have been in the kitchen since 9:00 this morning. It is totally my happy place. I have company coming tomorrow and they are experimenting with gluten free. I just sent my husband to the store for the one ingredient missing from the lemon ricotta almond cake. I can hardly wait to make it. You have hazelnut trees in your backyard??? Lucky you! i really enjoy your “words” 🙂

    Liked by 1 person

    • That’s great to hear. Yes, we have lots of hazelnuts from our trees. I’ve just discovered that they’re good ground up in muffins. I’ve always chopped them for muffins. Ground is even better. I used less flour, and the muffins are moist and crunchy. Wish I had stumbled across this sooner, but I’ll be making these muffins more often. All because of leftovers from grinding them for the cake. So glad to hear you like the blog. Do you want to stay anonymous? Or can I call you by a name?

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      • The cake is cooling now…. I’ve just started making my own nut milk, so have lots of different kinds of nuts in the house..haha! You can call me by any name you like. Enjoy your mother’s day.

        Liked by 1 person

  3. Oh my, this all looks totally scrumptious! The cake sounds like something I’d love. I admire all you people who bake (and cook too). I don’t like being in the kitchen, so I spend as little time as possible there. I do bake, once a year.

    Liked by 1 person

    • It certainly gets a lot of use. I was really pleased by the taste of the muffins. I’ve made so many with chopped hazelnuts, but grinding them makes a huge difference to the flavour and texture. Really good!

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  4. The lemon ricotta cheese cake sounds very delicious and I would love it plain, with whipped cream or ice cream! Your morning’s baking looks excellent, ciabatta bread and the muffins, too. Thanks for sharing the photograph. I agree, clean and spiffy cupcake tins are not nearly as well worn looking ones. You should see my Pizza stone! It is not allowed to be cleaned except for salt and a scrub brush since it could absorb the soap or bleach cleaners, like Ajax! It is a porous, much used stone for cookies and other baked “flat” products.
    Have a marvelous beginning of the week, Anneli. ❤

    Liked by 1 person

    • You’re so right about the pizza stone, Robin. I clean mine but without those cleaners that could soak in and “flavour” the next pizza. My muffin pan gets scoured after each use but the baked on butter from years of baking is not easily removed. So far it hasn’t had an adverse effect and it reminds me that the muffin pan gets a lot of use. I hope I’ve inspired you to bake something.

      Liked by 1 person

      • You know I passed all of my baking dishes, cupcake and cake pans on to a 36 year old daughter, 34 year old chef/son and my youngest health nut daughter. I usually eat oatmeal or whole wheat toast instead of baking a loaf of bread. If I wish for a cookie I eat a granola bar.
        If you didn’t have the Captain, would you still bake? 😉

        Liked by 1 person

        • Yes, I would but maybe not as much. I don’t bake a lot of sweet stuff. The almond cake is for the Captain’s mother for Mother’s Day today. The muffins are not really sweet but have healthy ingredients and the breads have lots of whole wheat in them. I’m not much of a cookie person. Guess I’m sweet enough – ha ha. 😉

          Liked by 1 person

      • I like the extra flavor of hazelnuts, Anneli. Using nuts, of any kind, would add protein to the cake. I like this idea of making a flourless cake. Thank you for answering my question and I am sure your mother in law enjoyed the loving care you took to bake her this delicious cake. ❤ The Captain is a lucky man to have you in his life and vice versa. 🙂

        Liked by 1 person

    • No, I haven’t, but I don’t see why it wouldn’t work. I once made it and forgot to put sugar in and it still tasted good. I didn’t notice any change in texture either. I don’t think it matters if you have the sugar or not. Last time I put a lot less sugar and it was fine. A matter of taste. Thanks for visiting. Good luck with the cake,

      Liked by 1 person

  5. Anneli, you make baking look so easy! Hubby would LOVE that cake!!! As you know, gluten free is the only way he can eat cake. Too bad I am not so lazy. Hmm. Maybe i should make it for him for Father’s Day. Or maybe New Year’s. Next year’s birthday? Haha, just kidding. I probably will make it for him! Thank you for the recipe!

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