• Skip to main content
  • Skip to primary sidebar

marimagnusson.se logo

  • Blogg
  • Mat
  • Trädgård
  • Inredning
  • Events
  • Workshops
  • Om mig
menu icon
go to homepage
search icon
Homepage link
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    2017-11-25 Mat

    Flour less ricotta and orange cake with caramel almond topping

    Foto: Mari Eriksson
    I know this cake doesn’t look to sexy but it tastes divine. One of my favorite combo saffron and orange makes this cake stands out. The ricotta gives it the moist and the almond flour that dense marzipan texture I love. If you have been following me for a while you realize that I have almond meal in everything. I know I must stop but I can’t help myself and no one is stopping me so until I had enough I will continue this almond madness. Here you have almond both in the cake and the topping. I have added a yummy topping of a Swedish specialty Tosca – Caramel almond to top this cake of into the ultimate cake heaven!

    Flour less ricotta and orange cake with caramel almond topping

    For the Cake:

    1/2 g of saffron
    1 cup caster sugar
    3 eggs
    100 g melted butter
    250 g ricotta
    1 1/2 cup almond meal
    3 tbsp cornstarch
    2 teaspoons bakingpowder
    pinch of salt
    1 whole orange peel and the juice

    For the Topping:

    100g melted unsalted butter
    1/2 cup caster sugar
    2 tablespoons all-purpose flour
    2 tablespoons milk
    50 g flaked almonds


    INSTRUCTIONS

    1. Pre set the oven to 200C. Mix 1 tablespoon of the sugar with the saffron in a mortar and mix it well. Add the rest of the sugar to the saffron mix in a larger bowl and add the eggs one by one. Whisk until light and fluffy.

    2. Stir in the cooled and melted butter and the ricotta cheese. Mix well.

    3. Put all the dry ingredients in a bowl without the flaked almonds and the powdered sugar. Gently turn this in with the egg-mix and add the orange peel and juice.

    4. Pour the batter in a well greased baking pan. Bake for 35 minutes.  

    5. For the almond caramel topping add all the ingredients in a sauce pan and stir until it thickens. Take off heat.

    6. Add the topping on the cool cake and dust off with icing sugar.

    Enjoy!

    Related posts:

    Donut Holes

    Blackberry Ripple Ice cream with cinnamon crumble

    Chokladkaka med rödbetor

    Prenumerera på bloggen via Bloglovin’ , Instagram eller Facebook !

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    Follow on Instagram
    Follow

    Copyright © 2025 marimagnusson.se on the Cookd Pro Theme