Sweet and Rustic Pumpkin Ricotta Cake

Sweet and Rustic Pumpkin Ricotta Cake

Sweet and Rustic Pumpkin Ricotta Cake

Sweet and Rustic Pumpkin Ricotta Cake
Recipe by Shaye Elliott. This sweet and rustic pumpkin ricotta cake is simple to throw together for a quick after-dinner treat! The cake itself is extra sweet, perfect for sweet tooths! ...If you prefer a subtly sweet version, we recommend this recipe. A few notes: Whole fat ricotta will give the best flavor and texture. If your ricotta is very fresh, it may be best to drain it in a fine mesh strainer overnight to remove any excess liquid. ½ cup of chocolate chips, chopped walnuts or pecans would be a delicious addition! The crust created by the sprinkling of sugar at the end crinkles the top and makes it slightly crunchy. Whipped cream would be another lovely addition to add on top, after the baking and when the cake has cooled.

Sweet & Rustic Pumpkin Ricotta Cake

Ingredients

  • ¾ cup butter (170 grams) butter, at room temperature
  • 2 cups (400 grams) sugar 
  • 1 cup full-fat ricotta cheese
  • 1 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • 3 eggs, at room temperature
  • 2 cups (240 grams) Jovial All-Purpose Einkorn Flour
  • 1 tablespoon cinnamon powder
  • ½ teaspoon allspice
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 3 tablespoons sugar
  • 15 hazelnuts, for serving

Instructions

  1. Preheat the oven to 350°F. Line a 9” springform pan with parchment paper. Lightly coat the inside of the pan with olive oil and set aside. 
  2. In a stand mixer, combine the butter, sugar, ricotta, pumpkin puree, and vanilla extract. Whisk on medium-high speed for 5 minutes until smooth. 
  3. Add in the eggs, one at a time, and continue to whisk together until homogenous. 
  4. In a second bowl, sift together the flour, cinnamon, allspice, sea salt, and baking soda. 
  5. Pour the flour mixture into the pumpkin mixture and whisk together until just combined. 
  6. Pour the mixture into the cake pan and use a spatula to smooth the top, spreading it evenly in the cake pan. Sprinkle the remaining 3 tablespoons of sugar over top of the cake. 
  7. Transfer the cake to the oven and bake for 50-55 minutes or until golden and completely set. Remove the cake from the oven and allow it to cook slightly before removing it from the pan. 
  8. Line the edge of the cake with the hazelnuts, placing them evenly along the edges. Slice, serve, and enjoy!