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Delightful Almond Ricotta Cake with Balsamic Strawberries: A Taste of Sicily - Keto Kulinary
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A freshly baked tart topped with whole strawberries and a drizzle of glaze, served on a white plate with more strawberries in the background.

☆☆☆☆☆ 0/5

Delightful Almond Ricotta Cake with Balsamic Strawberries: A Taste of Sicily

Summary

This delightful Torta di Mandorle e Ricotta con Fragole Balsamiche hails from the sun-kissed region of Sicily, Italy. Sicily, known for its rich culinary history influenced by Greek, Arab, and Spanish cuisines, boasts a plethora of recipes that utilize local ingredients like almonds, ricotta, and fresh fruits. This particular dessert combines the creamy texture of ricotta cheese with the nutty flavor of almonds, and it's beautifully complemented by balsamic strawberries, creating an unforgettable taste of the Italian island.

15

Prepation Time

45

Cook Time

- - -

Resting Time

60

Total Time

Course

Cuisine

8

slices Serving

- - -

Calories

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This delightful Torta di Mandorle e Ricotta con Fragole Balsamiche hails from the sun-kissed region of Sicily, Italy. Sicily, known for its rich culinary history influenced by Greek, Arab, and Spanish cuisines, boasts a plethora of recipes that utilize local ingredients like almonds, ricotta, and fresh fruits. This particular dessert combines the creamy texture of ricotta cheese with the nutty flavor of almonds, and it's beautifully complemented by balsamic strawberries, creating an unforgettable taste of the Italian island.

Equipment

  • 9-inch springform pan
  • parchment paper
  • mixing bowls
  • spatula

Ingredients
 
 

For the Almond Ricotta Cake

  • 2 cups almond flour
  • 1 1/2 cups ricotta cheese
  • 3/4 cup honey or agave syrup
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp baking powder
  • 1 Zest of 1 lemon
  • 1 pinch salt

For the Balsamic Strawberries

  • 2 cups fresh strawberries, hulled and halved
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey or agave syrup
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a large mixing bowl, combine the ricotta cheese, honey (or agave syrup), eggs, vanilla extract, and almond extract. Beat until the mixture is smooth and well combined.
  • In another bowl, whisk together the almond flour, baking powder, lemon zest, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before removing it.
  • While the cake is baking, prepare the strawberries. In a medium bowl, combine the halved strawberries, balsamic vinegar, honey (or agave syrup), and vanilla extract. Toss gently to coat. Let the mixture sit for at least 15 minutes to allow the flavors to meld.
  • Once the cake has cooled, transfer it to a serving platter. Spoon the balsamic strawberries over the top of the cake, allowing some of the delicious syrup to drizzle down the sides.
  • Slice and serve the cake, ensuring each piece has a generous topping of balsamic strawberries. Buon appetito!
A freshly baked tart topped with whole strawberries and a drizzle of glaze, served on a white plate with more strawberries in the background.

Nutrition Per Serving

Calories

Carbohydrates

Protein

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

Cholesterol

Sodium

Potassium

Fiber

Sugar

Vitamin A

Vitamin C

Calcium

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

This Torta di Mandorle e Ricotta con Fragole Balsamiche is sure to captivate your guests with its refined flavors and impeccable presentation, offering a timeless taste of Sicily in every bite.

Special Tip

For an even more aromatic and flavorful cake, lightly toast the almond flour in a dry skillet over medium heat for a few minutes, stirring constantly until it turns golden brown. Allow it to cool completely before incorporating it into the batter. This step will enhance the nutty profile of the cake, making it even more delightful.

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