Coffee and cardamom ricotta cake

This coffee and cardamom ricotta cake is a super simple and quick cake to prepare. Few ingredients and lot of bold flavors. The batter is ready in a few minutes and goes straight to the oven. This ricotta cake is prepared with ground coffee which gives an amazing taste and aroma. Cardamom, as many of you know, goes perfectly with the taste of coffee but if you don’t like it you can omit it and add for example some chocolate chips. This is a cake that stays moist and soft even for several days. A coffee cake that you can simply dust with powdered sugar or you can fill it as if it were a sponge cake with your favorite cream.

For this recipe I used silicone mould Wooly made by Silikomart.

Instructions for cake with coffee, cardamom and ricotta

For this recipe all the ingredients must be at room temperature. This includes ricotta cheese. Having all the ingredients at room temperature avoid having the cold batter which then in the oven creates a hump in the center of the cake.

Divide the whites from the yolks into two different bowls. Whip the whites until stiff and set aside.

Add white sugar to the egg yolks and whip with the electric mixer. Now add soft butter and whip until the three ingredients are blended. Add ricotta, cardamom powder and ground coffee powder. Whip again to mix everything.

Now add the whipped egg whites and gently incorporate them with movements from the bottom to the top using a spoon or a silicone spatula.

Sift all-purpose flour with the baking powder and a pinch of salt. Combine dry and wet ingredients and mix with a whisk until the batter is without visible traces of flour.

Soft coffee cake – baking time

If you use the classic pan, line the bottom of a 20 cm wide round pan with a circle of baking paper. Grease the edge of the pan with some butter and dust it with flour.

If you use the silicone mould, brush it with some vegetable oil. Pour the batter into the mold and bake in a preheated static oven at 180 ° C for about 50 – 55 minutes. Bake until the toothpick inserted in the center of the cake comes out clean.

Remove from the oven and let it cool for 15 minutes before turning the mould upside down and removing the cake. Let it cool completely before serving.

Dust with powdered sugar or serve filled with pastry cream. Keep at room temperature covered with a cotton cloth.

lot of love. B

p.s. If you like this recipe check out another super easy: Soft vanilla and ricotta breakfast cake (photo below).

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