Italian Almond Coffee Cake

Sunday, July 8, 2012

Italian Almond Coffee Cake

Supermoist banana and almond cake. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw

The almond brittle adds texture to a coffee cake inspired by the Italian crostata di ricotta. To make the brittle, grease a baking sheet and a large metal spatula. In a large, heavy frying pan over medium heat, cook 1/3 cup (3 oz/90 g) granulated sugar, shaking gently, until it liquefies and turns golden. Take care not to splash, the sugar will be scalding hot. Remove from the heat and stir in 2/3 cup (3 oz/90 g) slivered blanched almonds. Pour onto the prepared sheet and press with the spatula into a single layer. Let cool to room temperature, then break into 1/2-inch (12-mm) pieces.

If you are done making your almond brittle, you are now ready to prepare Italian Almond Coffee Cake. A simply superb recipe to complete an Italian taste in your coffee cake.

ITALIAN ALMOND COFFEE CAKE

You will need:

For the almond cake:

2/3 cup (3 oz/90 g) slivered blanched almonds

3¼ cups (16½ oz/515 g) all-purpose (plain) flour

2/3 cup (5 oz/155 g) firmly packed light brown sugar

Grated zest of 2 lemons

1 tablespoon baking powder

Pinch of salt

3/4 cup (6 oz/185 g) plus 2 tablespoons cold unsalted butter

1 large egg

2 teaspoons pure vanilla extract (essence)

For the filling:

4 oz (125 g) semisweet (plain) chocolate

3½ cups (15 oz/470 g) whole milk ricotta cheese

Grated zest of 1 orange

1 tablespoon golden rum

3/4 cup (6 oz/185 g) granulated sugar

Almond Brittle

Confectioners’ (icing) sugar for dusting (optional)

Here's how:

To make the almond cake, preheat the oven to 325⁰F (165⁰C). Spread the almonds on a baking sheet and toast, stirring twice, until light brown, 8-10 minutes. Transfer to a plate and let cool slightly, then pour into a food processor. Add ¼ cup (1½ oz/45 g) of the flour and process until a finely ground nut flour forms.

In a stand mixer fitted with the paddle attachment, combine the remaining 3 cups (15 oz/470 g) flour, nut flour, brown sugar, lemon zest, baking powder, and salt. Cut the butter into small pieces and add to the bowl. On low speed, mix in the butter until fine crumbs form. In a small bowl, whisk together the egg and vanilla until blended, then add to the flour mixture. Mix lightly, just until evenly moistened. The batter should be crumbly.

To make the filling, coarsely chop the chocolate. Combine the ricotta, orange zest, rum, and sugar in a bowl. Using the mixer on medium speed, beat until smooth and fluffy. Fold in the chocolate and almond brittle just until evenly distributed.

Grease a 10-inch (25-cm) round springform pan. Increase the oven temperature to 350⁰F (180⁰C). Pour half of the cake batter into the prepared pan and, using a large rubber spatula, mound it slightly higher around the edges than in the center. Gently and evenly tamp down with the spatula to flatten any bubbles (do not press firmly). Spread the cheese filling over the batter in an even layer, leaving 1-inch (2.5-cm) margin around the edge. Spread the remaining batter in an even layer over the cheese filling right up to the pan sides. Gently and evenly tamp to flatten the batter.

Bake until the top is golden brown, 40-45 minutes. Transfer the pan to a wire rack and let cool completely. Remove the sides of the springform pan. If desired, dust with confectioners' sugar. Serve at room temperature, cut into wedges.