Traditional Cakes

Citrus Ricotta Loaf Cake with Almond Glaze

Name: Citrus Ricotta Loaf Cake with Almond Glaze
Total time: 75 min
Ingredients: For the citrus ricotta cake (25 × 11 cm loaf tin):; Ricotta – 250 g; Eggs – 3; Sugar – 150 g; Gellwe Vanilla Sugar – 16 g; Fine plain flour – 220 g; Potato starch – 50 g; Gellwe Baking Powder – 15 g; Sunflower oil – 80 ml; Orange juice – 30 ml; Lemon juice – 15 ml; Lime juice – 15 ml; Orange zest – from 1 orange; Lemon zest – from 1 lemon; For the almond glaze:; Ground almonds – 40 g; Icing sugar – 35 g; Egg whites – 30 g (from 2 eggs); Whole almonds – 8–10; Additional ingredients:; Melted butter (for scoring the cake) – 10 g

75 min.

Difficult

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Ingredients:

For the citrus ricotta cake (25 × 11 cm loaf tin):

Ricotta – 250 g
Eggs – 3
Sugar – 150 g
Gellwe Vanilla Sugar – 16 g
Fine plain flour – 220 g
Potato starch – 50 g
Gellwe Baking Powder – 15 g
Sunflower oil – 80 ml
Orange juice – 30 ml
Lemon juice – 15 ml
Lime juice – 15 ml
Orange zest – from 1 orange
Lemon zest – from 1 lemon

For the almond glaze:

Ground almonds – 40 g
Icing sugar – 35 g
Egg whites – 30 g (from 2 eggs)
Whole almonds – 8–10

Additional ingredients:

Melted butter (for scoring the cake) – 10 g

A wonderfully moist and fluffy ricotta loaf cake bursting with the refreshing flavours of orange, lemon and lime. The ricotta gives the cake a delicate, tender texture, while freshly squeezed citrus juices and fragrant zest add a bright, zesty aroma. Finished with a sweet almond glaze and crunchy whole almonds, this elegant bake is perfect for afternoon tea, family gatherings and special occasions.

Preparation instructions:

1.

Preheat the oven to 170°C using conventional top and bottom heat. Grease a loaf tin with butter and dust with flour.
2.

Beat the eggs with the sugar and Gellwe Vanilla Sugar for 4–5 minutes, until pale and fluffy.
3.

Gradually add the ricotta in batches, mixing until combined.
4.

Pour in the sunflower oil in a thin stream, then add the citrus juices, zest and salt. Mix until combined.
5.

Sift together the flour, potato starch and Gellwe Baking Powder. Add to the mixture in 2–3 batches, gently folding until just combined.
6.

Finely grind the almonds, then combine with the icing sugar and egg whites to create a thick, spreadable glaze.
7.

Pour the batter into the prepared loaf tin and smooth the surface.
8.

Coat a spatula or knife with the melted butter and make a cut approximately 1 cm deep along the centre of the cake.
9.

Spread the almond glaze over the top and sprinkle with the whole almonds.
10.

Bake at 170°C for 45–50 minutes. Check the cake after approximately 40 minutes and, if necessary, cover the top with aluminium foil. A skewer inserted into the centre should come out with a few moist crumbs.
11.

Once baked, leave the cake in the tin for 10 minutes, then remove and allow to cool completely on a wire rack.