Description
Smooth coconut ricotta cloud cake whispers Italian elegance with Caribbean warmth. Silky layers melt on palates, inviting culinary wanderers to savor each dreamy forkful.
Ingredients
Scale
Main Ingredients:
- 1 cup whole milk ricotta cheese (room temperature)
- 3 large eggs (room temperature)
- 1 ½ cups almond flour (or finely ground coconut flour)
- ¾ cup granulated sugar
- ½ cup unsalted butter (softened)
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- ¾ cup shredded coconut (unsweetened)
Finishing Ingredients:
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup powdered sugar (for dusting)
- ¼ cup toasted coconut flakes
- Fresh berries (optional)
Instructions
- Thoroughly coat the interior of an 8-inch round cake pan with a light butter film, then carefully line the bottom and sides with parchment paper, ensuring a smooth, wrinkle-free surface.
- Sift the flour mixture through a fine-mesh strainer to eliminate any potential lumps, creating a uniform dry ingredient base for optimal cake texture.
- Whip egg whites in a pristine, grease-free bowl until soft peaks form, gradually introducing sugar while continuing to beat until the meringue achieves a glossy, voluminous consistency.
- Gently fold the ricotta and coconut into the whipped egg white mixture using a spatula, employing a delicate circular motion to maintain the meringue’s airy structure and prevent deflation.
- Slowly incorporate the sifted flour blend into the wet ingredients, using a figure-eight folding technique to ensure even distribution without compromising the mixture’s delicate volume.
- Pour the silky batter into the prepared pan, using a spatula to spread it evenly and tap the pan lightly on the counter to release any trapped air bubbles.
- Position the cake pan in the preheated oven’s center rack, baking for approximately 35-40 minutes until the surface turns a golden honey hue and a slender toothpick emerges clean when inserted.
- Remove the cake from the oven and allow it to cool completely within the pan, then carefully invert onto a wire rack, peeling away the parchment paper with gentle precision.
- Dust the cake’s surface with a delicate snowfall of powdered sugar, creating an elegant finish that complements the cake’s ethereal texture.
Notes
- Choose full-fat ricotta for a richer, creamier texture that enhances the cake’s delicate structure.
- Ensure all ingredients are at room temperature to help them blend smoothly and create a more consistent batter.
- Gently fold the egg whites to maintain their airiness, which gives the cake its signature cloud-like lightness and volume.
- For a dairy-free alternative, substitute ricotta with coconut cream or silken tofu to preserve the cake’s delicate texture while accommodating different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 239
- Sugar: 10 g
- Sodium: 135 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 62 mg