Start your day with a slice of almond breakfast cake
This cake strikes the perfect balance between indulgence and nourishment, making it a versatile choice for breakfast or a mid-morning snack.
Who says you can’t have your cake and eat it too… for breakfast?
Saturdays are always a bit of a mad dash, aren’t they? The kids are up at the crack of dawn, already asking for crumpets or pancakes before you’ve even had your first sip of coffee. So why not throw them a delicious curveball this weekend? Almond Breakfast Cake!
The magic of Almond Breakfast Cake lies in its simplicity. Unlike overly sweet or rich cakes, it’s not too heavy, which means you can enjoy a slice without feeling sluggish afterwards. This breakfast cake pairs exceptionally well with a variety of flavours and toppings. Enjoy it with a dollop of Greek yogurt and a drizzle of honey, or fresh berries, plums, peaches, apples or pears. For those who enjoy a hint of citrus, a grating of lemon or orange zest into the batter can add a zesty note.
This cake is also an excellent option for those looking for gluten-free breakfast choices – simply replace the wheat flour with almond flour. Recipe compliments of Kerrygold.
Ingredients
- 1 ½ cups all-purpose flour (or almond flour)
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 8 tablespoons Kerrygold® Salted Butter, softened
- 1 cup sugar
- Zest of one large lemon
- 2 large eggs
- 1 teaspoon pure almond extract
- 1 ½ cups whole milk ricotta cheese
- ¼ cup sliced almonds
Method
- Preheat oven to 180°C. Line a cake pan with parchment. Grease pan.
- Whisk together flour, baking powder and salt in a small bowl. Set aside.
- Place butter, sugar and lemon zest in large mixing bowl and beat on medium-high speed until light and fluffy (about 4 minutes). Beat in eggs and almond extract.
- Alternately stir in flour mixture and ricotta cheese, starting and ending with flour (batter will be thick).
- Scrape into prepared pan. Level with spoon or spatula. Sprinkle with sliced almonds and bake for 45 minutes or until toothpick inserted in center of cake comes out clean.
- Cool in pan for 10 minutes. Gently remove from pan and finish cooling on wire rack. Serve at room temperature with a dusting of powdered sugar or a dollop of freshly whipped cream.
Note: Use a 20cm cake pan with at least 5cm high sides to prevent cake from overflowing during bake time.
