Honey Lemon Ricotta Torta with Hazelnut Whipped Cream
A moist Italian-style torta featuring ground hazelnuts and bright lemon zest in a tender crumb, finished with a honey glaze while warm. The accompanying ricotta whipped cream spiked with grappa creates an elegant contrast of textures and flavors. Perfect for afternoon gatherings or special dinners, this cake strikes a beautiful balance between rustic charm and refined taste. The combination of honey's floral sweetness, citrus brightness, and nutty depth makes it particularly appealing to those who prefer desserts that aren't overly sweet.
Ingredients
- 6 tablespoons unsalted butter, room temperature, plus more for greasing
- ½ cup hazelnuts
- 1 cup unbleached all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup honey, plus 2 tablespoons
- ¼ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- ½ cup whole milk
- ½ teaspoon pure vanilla extract
- 1 lemon, zested
- 1 cup heavy cream
- ¾ cup whole milk ricotta cheese, drained of excess liquid
- 1 tablespoon honey
- 2 tablespoons grappa or dessert winerum or brandy1:1alcohol
similar alcohol content and flavor complement
Instructions
- 1
Heat oven to 350 degrees with rack in middle
- 2
Lightly grease a 9-inch springform pan with butter and cover with parchment paper cut to fit
- 3
Pulse hazelnuts with 1 tablespoon flour in food processor until ground to fine powder
- 4
Transfer hazelnut mixture to large bowl and stir in remaining flour, salt, baking powder and baking soda
- 5
Beat butter, 1/4 cup honey, brown sugar and granulated sugar with electric mixer until light and fluffy
- 6
Mix in whole egg and egg yolk one at a time
- 7
Whisk together milk, vanilla and lemon zest
- 8
Add flour mixture alternating with milk mixture to butter mixture in three additions
- 9
Scrape batter into prepared pan and place on baking sheet
- 10
Bake rotating halfway through until golden brown and cake bounces back when touched, 40 to 45 minutes
- 11
Transfer cake pan to wire rack
- 12
Heat remaining 2 tablespoons honey in small saucepan over medium-low heat until warm and viscous
- 13
Brush honey mixture over warm cake
- 14
Let cake cool completely
- 15
Vigorously whisk cream, ricotta, honey and grappa until smooth and reaches soft peaks, about 3 minutes
- 16
Serve cake with large spoonful of cream
Tips
Drain ricotta in a fine-mesh strainer for 30 minutes before using to prevent a watery cream.
Brush the honey glaze on while the cake is still warm for better absorption and a beautiful glossy finish.
Ground hazelnuts can be made up to 2 days ahead and stored in an airtight container.
Good to Know
Cover and refrigerate cake for up to 3 days. Store whipped cream separately in refrigerator for up to 2 days.
Cake can be baked 1 day ahead without glaze. Apply honey glaze and make cream day of serving.
Serve at room temperature or slightly warm with a dollop of ricotta cream on the side.
Common Mistakes
Don't overmix the batter after adding flour to avoid a tough texture.
Avoid overbaking - the cake should spring back lightly when touched but not be completely firm.
Don't skip draining the ricotta to avoid watery whipped cream.
Substitutions
Nut-Free Alternatives
General Alternatives
similar alcohol content and flavor complement
FAQ
Can I make this without a food processor?
You can finely chop hazelnuts with a knife or use pre-ground hazelnut meal, though the texture won't be quite as fine and uniform as with a food processor.
What if I don't have grappa?
Substitute with rum, brandy, or even omit the alcohol entirely. The cream will still be delicious, just without the subtle boozy note that complements the honey.
How long will this cake keep?
The cake stays fresh covered at room temperature for 2 days or refrigerated for up to 4 days. The whipped cream should be stored separately in the refrigerator.