These delicate and buttery Italian Almond Ricotta Tea Cakes are the perfect balance of rich ricotta, fragrant almonds, and a soft, melt-in-your-mouth texture. Perfect for pairing with a cup of tea or coffee!
Ingredients:
For the Tea Cakes:
- 1 cup (250g) ricotta cheese
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (50g) finely ground almonds (almond flour)
- Powdered sugar for dusting (optional)
Instructions:
1. Prepare the Batter
Preheat oven to 350°F (175°C). Line a muffin tin or mini cake molds with parchment liners or grease lightly.
In a large bowl, cream together ricotta, sugar, and butter until light and fluffy. Beat in eggs, almond extract, and vanilla extract until fully incorporated.
In a separate bowl, whisk together flour, baking powder, salt, and ground almonds. Gradually fold dry ingredients into the wet mixture until combined.
2. Bake the Cakes
Spoon batter evenly into prepared molds, filling about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the tea cakes cool slightly before transferring to a wire rack.
3. Finishing Touches
Once completely cooled, dust lightly with powdered sugar for an elegant touch.
Storage Tips:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep for up to 1 week in the fridge.
- Freeze: Freeze for up to 2 months; thaw at room temperature before serving.
Serving Ideas:
- Enjoy with a hot cup of espresso or tea
- Serve with fresh berries for a refreshing contrast
- Drizzle with honey or almond glaze for extra indulgence
Conclusion:
These Italian Almond Ricotta Tea Cakes bring a little taste of Italian tradition into your kitchen. Soft, buttery, and filled with almond flavor, they’re perfect for any occasion—whether it’s a cozy breakfast or a sweet afternoon treat. Enjoy!