Bready or Not: Kerrygold Almond Breakfast Cake

Posted by on Jul 27, 2022 in Blog, Bready or Not, breakfast, cake, cheese galore, lemon, nutty | 0 comments

This Kerrygold Almond Breakfast Cake is moist, light, and delicious thanks to Irish butter, ricotta cheese, and a vivid spark of lemon.

Bready or Not: Kerrygold Almond Breakfast Cake

I found the original version of this recipe on the Kerrygold website and modified it quite a bit to make it work for a square 9-inch pan. I also added a glaze because, well, I thought it needed one–and it does. Not only does it boost the sweetness, but it helps that layer of sliced almonds adhere more.

Bready or Not: Kerrygold Almond Breakfast Cake

Using ricotta cheese in a cake like this doesn’t make it taste cheesy. The ricotta adds moisture, creating a soft, tender crumb, and it plays beautifully with the potent Kerrygold butter.

Bready or Not: Kerrygold Almond Breakfast Cake

Now, about that Kerrygold. For baking purposes, I like to buy it at Costco when it goes on sale a few times a year. Stash it in the freezer and it keeps for a long, long time. It’s sure more cost-effective than buying it at the grocery store.

Bready or Not: Kerrygold Almond Breakfast Cake

This cake is lemony-bright in flavor with a crisp-top crust thanks to the almonds. It keeps at room temperature for a few days or can be frozen for later.

Bready or Not: Kerrygold Almond Breakfast Cake

This light, delicious cake gets a moist boost of flavor from ricotta cheese, with lemon and almond being the boldest flavors. Recipe modified from the original on the Kerrygold website. [If you can only get salted Kerrygold butter, reduce the added salt in the recipe to 1/2 teaspoon kosher salt.]
Course: Breakfast, Dessert, Snack
Cuisine: irish
Keyword: almond, cake, cheese, citrus
Author: Beth Cato

Equipment

  • 9-inch square pan
  • aluminum foil
  • uneven spatula

Ingredients

Cake

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 8 Tablespoons Kerrygold unsalted butter (1 stick) 1/2 cup, room temperature
  • 1 cup white sugar
  • 1 lemon zested and juiced
  • 2 large eggs room temperature
  • 1 teaspoon pure almond extract
  • 1 1/2 cups whole milk ricotta cheese
  • 3/4 cup sliced almonds

Glaze

  • 3/4 cup confectioners’ sugar
  • 3 teaspoons fresh lemon juice

Instructions

  • Preheat oven at 350-degrees. Line 9-inch pan with foil extended up all four sides. Apply nonstick spray.
  • Whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat together butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add eggs and almond extract.
  • To the mixing bowl, alternatively add the flour mixture and the ricotta. Batter will be thick.
  • Pour it into the prepared pan. Level off with an uneven spatula. Sprinkle sliced almonds to cover the top.
  • Bake for 33 to 38 minutes, until the middle passes the toothpick test.
  • Cool in pan for at least 45 minutes, then use foil to lift it onto a rack to completely cool at room temperature.
  • Make glaze and drizzle across the top. Let set for 30 minutes before cutting. Cake will keep at least two days at room temperature, or pieces can be individually wrapped and frozen for later.

OM NOM NOM!

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