Hazelnut Ricotta Cake

Yield: one 8-inch round cake
Recipe: 61/200
“Back to Baking”, pp. 132


    After all the baking I did during the holidays, not many of which related to recipes from Anna’s cookbook, I figured it was time to get back in the game. I thus made this lovely hazelnut and ricotta cake. It is one of the easiest desserts I have made so far, mostly because we can do everything in the food processor, which by itself is an amazing feat. The cake is simple yet lovely. It is moist, has a pleasant hazelnut taste accompanied by a discreet orange flavour from the zest. To complement the zest I added the candied orange that I made not too long ago. It was quite delicious indeed!


  • 1 cup whole dry-roasted hazelnuts
  • 2/3 cup sugar
  • 1/3 cup vegetable oil
  • 1/2 cup ricotta cheese
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons finely grated orange zest
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt




  1. Preheat the oven to 350°F and grease an 8-inch round cake pan.
  2. Using a food processor, pulse the hazelnuts and sugar until the hazelnuts are finely ground.
  3. Add the oil, ricotta, eggs, vanilla extract and orange zest in the food processor and pulse to blend.
  4. Add the flour, baking powder and salt and pulse until just combined.
  5. Gently scrape the batter into the prepared pan and bake for about 35 minutes, until a tester inserted in the middle comes out clean. Allow the cake to cool for 30 minutes before turning out to cool completely.