Hazelnut cake with whipped ricotta and coffee caramel Recipe

If you’re looking for a show-stopping sweet treat, this hazelnut cake with whipped ricotta and coffee caramel recipe is sure to delight. The nutty base gives every bite a hearty flavor, and the coffee-infused caramel adds a subtle bitterness that pairs beautifully with creamy whipped ricotta on top. It’s a dessert that’s special enough for gatherings yet simple enough to whip up on a casual weekend.

Think of it like layering your favorite dessert elements: crunchy hazelnuts, cloud-like ricotta, and a silky coffee drizzle. In the next sections, you’ll find all the essential ingredients, step-by-step directions, and a few time-saving tips that’ll help you perfect this indulgent cake.

Ingredients

• 1½ cups roasted hazelnuts, finely ground
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Whipped ricotta

• 1 cup ricotta cheese (preferably whole-milk)
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Coffee caramel

• ½ cup granulated sugar
• ¼ cup strongly brewed coffee (cooled)
• 2 tablespoons unsalted butter, cubed
• Pinch of salt

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, then line the base with parchment paper to prevent sticking.
2. In a medium bowl, whisk together the ground hazelnuts, flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the eggs and sugar until pale yellow, about 2–3 minutes. Stir in the melted butter and vanilla extract.
4. Gently fold the dry ingredients into the egg mixture, being careful not to overmix. Pour the batter into the prepared cake pan.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
6. While the cake cools, combine the ricotta, powdered sugar, and vanilla extract in a bowl. Whip for about 1 minute, or until light and fluffy. Place in the fridge until you’re ready to use it.
7. For the coffee caramel, warm the sugar in a small saucepan over medium heat. Stir occasionally until the sugar melts into a golden caramel. Carefully pour in the brewed coffee and whisk quickly (watch out for steam). Add the cubed butter and a pinch of salt. Let the mixture bubble for a minute, then remove from heat to cool and thicken slightly.
8. Once the cake is fully cooled, top it with whipped ricotta, then drizzle the coffee caramel on top. Slice and serve immediately for the freshest taste.

Tips & Variations

• Add chocolate chips: For extra indulgence, fold in a handful of chocolate chips before baking.
• Use decaf coffee: If you’re sensitive to caffeine, decaf still imparts a great flavor in the caramel.
• Try a different nut: Swapping hazelnuts with almonds or walnuts can be just as tasty.
• Play with flavor extracts: Experiment with almond extract in the batter or a hint of orange zest.

Nutrition Facts

Here’s a rough estimate per serving (based on 10 slices):

(Note: Actual values can vary depending on brands and exact measurements.)

Final thoughts

You’ve got a cake that’s equal parts crunchy, creamy, and sweet, with just the right dose of coffee flavor. It’s like a cozy café treat you can serve at home. From the hazelnut crumble to the whipped ricotta topping, each component blends together for a dessert that feels extra special without being fussy.

Try pairing your slice with a hot espresso, or store leftovers in the fridge for up to two days. If you do, you’ll find yourself sneaking back for another taste—promise.

Frequently Asked Questions (FAQs)

1. Can I use premade caramel sauce?
   Absolutely. If you’re in a hurry, you can warm store-bought caramel sauce and stir in a bit of instant espresso or strong coffee for that coffee kick.

2. What if I can’t find hazelnuts?
   Almonds make a great substitute. Just grind them to a fine meal and proceed with the recipe as written.

3. Do I need an electric mixer?
   A hand whisk will work for the cake batter since you’re folding ingredients gently. For the whipped ricotta, a quick whisk should also do the job, though an electric mixer can speed things up.

4. Can I bake this ahead of time?
   You can bake the cake a day in advance and store it at room temperature. Whip up the ricotta and caramel sauce just before serving to keep the flavors fresh.

Hazelnut cake with whipped ricotta and coffee caramel Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

10

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

320

kcal

Ingredients

• 1 1/2 cups roasted hazelnuts, finely ground

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3 large eggs, room temperature

• 1 cup granulated sugar

• 1/2 cup unsalted butter, melted and slightly cooled

• 1 teaspoon vanilla extract

• Whipped ricotta

• 1 cup ricotta cheese (preferably whole-milk)

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• Coffee caramel

• 1/2 cup granulated sugar

• 1/4 cup strongly brewed coffee (cooled)

• 2 tablespoons unsalted butter, cubed

• Pinch salt

Directions

• Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, then line the base with parchment paper to prevent sticking.
• In a medium bowl, whisk together the ground hazelnuts, flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the eggs and sugar until pale yellow, about 2–3 minutes. Stir in the melted butter and vanilla extract.
• Gently fold the dry ingredients into the egg mixture, being careful not to overmix. Pour the batter into the prepared cake pan.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
• While the cake cools, combine the ricotta, powdered sugar, and vanilla extract in a bowl. Whip for about 1 minute, or until light and fluffy. Place in the fridge until you’re ready to use it.
• For the coffee caramel, warm the sugar in a small saucepan over medium heat. Stir occasionally until the sugar melts into a golden caramel. Carefully pour in the brewed coffee and whisk quickly (watch out for steam). Add the cubed butter and a pinch of salt. Let the mixture bubble for a minute, then remove from heat to cool and thicken slightly.
• Once the cake is fully cooled, top it with whipped ricotta, then drizzle the coffee caramel on top. Slice and serve immediately for the freshest taste.

Notes

• Add chocolate chips: For extra indulgence, fold in a handful of chocolate chips before baking.
  Use decaf coffee: If you’re sensitive to caffeine, decaf still imparts a great flavor in the caramel.
  Try a different nut: Swapping hazelnuts with almonds or walnuts can be just as tasty.
  Play with flavor extracts: Experiment with almond extract in the batter or a hint of orange zest.