Soft Almond Ricotta Tea Cakes

Why You’ll Love This Recipe

  • Moist and Tender Texture: Thanks to ricotta cheese and almond flour, these tea cakes are incredibly soft and melt in your mouth.
  • Easy to Make: The recipe comes together quickly with simple steps and common ingredients.
  • Perfect for Any Occasion: Whether for a casual coffee break or a fancy tea party, these cakes will impress.
  • Customizable: You can add citrus zest or swap out almonds for another nut to make the recipe your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Ricotta cheese
  • Granulated sugar
  • Almond extract
  • Salt
  • Unsalted butter, softened
  • All-purpose flour
  • Almond flour
  • Baking powder
  • Sliced almonds (for garnish)
  • Powdered sugar (for dusting)

Directions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
  2. Mix Ricotta: In a large mixing bowl, stir together the ricotta cheese, granulated sugar, almond extract, and salt until smooth and well combined.
  3. Cream Butter: In a separate bowl, beat the softened butter until light and fluffy. Gradually add the ricotta mixture to the butter, mixing until fully incorporated.
  4. Combine Dry Ingredients: In another bowl, whisk together all-purpose flour, almond flour, and baking powder. Slowly fold the dry mixture into the wet ingredients, stirring just until combined.
  5. Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup about two-thirds full. Sprinkle sliced almonds on top for garnish.
  6. Bake: Bake in the preheated oven for 18-20 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
  7. Cool: Let the tea cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Serve: Once cooled, dust with powdered sugar and enjoy with tea or coffee.

Servings and Timing

  • Servings: 12 tea cakes
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes

Variations

  • Citrus Zest: Add a teaspoon of lemon or orange zest for a bright, citrusy twist.
  • Vanilla Almond: Swap half of the almond extract with vanilla extract for a more complex flavor.
  • Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend.
  • Berry Burst: Add fresh raspberries or blueberries to the batter for a fruity addition.
  • Nut Substitutes: Use chopped hazelnuts or pistachios instead of sliced almonds for a different texture.

Storage/Reheating

  • Storage: Store leftover tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
  • Freezing: Wrap each cake in plastic wrap and freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
  • Reheating: Warm the tea cakes in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes.

FAQs

1. Can I use low-fat ricotta cheese?

Yes, but using full-fat ricotta will yield a creamier, richer texture.

2. Can I substitute almond extract with vanilla extract?

Yes, but the almond flavor will be less prominent.

3. What can I use instead of almond flour?

You can substitute it with more all-purpose flour, though the texture may be slightly less moist.

4. Can I make this recipe dairy-free?

Yes, use a dairy-free ricotta substitute and vegan butter for a dairy-free version.

5. Are these tea cakes suitable for gluten-free diets?

They can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour.

6. How do I prevent the tea cakes from sticking to the muffin tin?

Grease the tin thoroughly or use paper liners to prevent sticking.

7. Can I add chocolate chips?

Absolutely! Add about 1/2 cup of mini chocolate chips to the batter for a chocolate twist.

8. Do I have to use powdered sugar for dusting?

No, you can skip the powdered sugar or use a drizzle of icing instead.

9. Can I double the recipe?

Yes, you can double the ingredients to make 24 tea cakes. Adjust baking time if necessary.

10. What pairs well with these tea cakes?

They go beautifully with hot tea, coffee, or a glass of almond milk.

Conclusion

Soft Almond Ricotta Tea Cakes are a delightful treat that’s easy to make and versatile enough for any occasion. With their tender crumb, subtle almond flavor, and elegant garnish, these cakes are sure to impress. Whether you serve them with tea or as a light dessert, they’re a surefire hit. Try them today and enjoy a moment of sweet indulgence!

 


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Soft Almond Ricotta Tea Cakes


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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 12 tea cakes
  • Diet: Vegetarian

Description

Soft Almond Ricotta Tea Cakes are a moist and tender dessert infused with almond flavor, complemented by the richness of ricotta cheese. Perfect for afternoon tea, casual gatherings, or a sophisticated dessert, these light yet indulgent treats are topped with sliced almonds and a sprinkle of powdered sugar. Easy to make and customizable, they’re sure to become a favorite.

 


Ingredients

  • 1 cup ricotta cheese
  • 3/4 cup granulated sugar
  • 1 tsp almond extract
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 1/2 tsp baking powder
  • Sliced almonds (for garnish)
  • Powdered sugar (for dusting)

Instructions

  • Preheat the Oven: Preheat oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
  • Mix Ricotta: In a bowl, combine ricotta cheese, sugar, almond extract, and salt until smooth.
  • Cream Butter: In another bowl, beat softened butter until fluffy, then mix in the ricotta mixture.
  • Combine Dry Ingredients: Whisk together all-purpose flour, almond flour, and baking powder in a separate bowl. Fold into the wet mixture until combined.
  • Fill Muffin Tin: Spoon batter into the prepared muffin tin, filling each cup about 2/3 full. Garnish with sliced almonds.
  • Bake: Bake for 18-20 minutes or until golden and a toothpick comes out clean.
  • Cool and Dust: Cool cakes for 5 minutes in the tin, transfer to a wire rack, and dust with powdered sugar once cooled.

Notes

  • For a citrus twist, add 1 tsp lemon or orange zest to the batter.
  • Substitute almond flour with more all-purpose flour if needed.
  • Store at room temperature for up to 3 days or freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

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