Bay Nut Ricotta Cake

Cake in foreground, my brother’s art in background.

Here’s the deal: everyone likes coffee and chocolate. Okay, so that may not be entirely true, but who are we kidding? I probably don’t want to associate with those individuals anyway.

For those of us with *good* taste, the knowledge that there is a wild edible commonly found on the West Coast (the bay nut - more including foraging info here) that, when roasted, produces a flavor that can be likened to a combination of coffee and (bitter) chocolate is mind blowing. Now think about taking that amazing ingredient and adding it to a ricotta cheesecake - not bad. This brings us to the bay nut ricotta cake (which is really more of a tart, but using cake since a ricotta cake might be more familiar to some…) 

“A graham cracker crust also works, but doesn’t have the same rustic qualities as buckwheat flour. Buckwheat is also gluten free - make the dessert gluten free by replacing the all purpose flour with a gluten free substitute. An entirely buckwheat crust can work, but is a little too crumbly. ”

Crust Ingredients

• 3 tablespoons ground bay nuts (medium grind, as you would for french press coffee). You can use a coffee or spice grinder or chop with a knife.

• 1 cup buckwheat or other flour of choice (can use all -purpose, but crust won’t be as dark)

• 2 tablespoons all purpose flour (to help bind - if you want the cake to be gluten free, use another gluten free flour mix)

• 1/3 cup granulated sugar

• 1/4 teaspoon salt

• 7 tablespoons unsalted butter

• 1-2 tablespoons cold milk or water

Filling Ingredients

• 16 ounces ricotta cheese

• 1/3 cup granulated sugar

• 1/4 cup roasted bay nuts, ground (medium grind, as you would for french press coffee). You can use a coffee or spice grinder or chop with a knife. Coarsely ground also works for more definition/larger chunks.

• 1 egg, lightly beaten

• 2 teaspoons juice from an orange (optional)

• 1 teaspoon orange zest (optional)

Topping Ingredients

• 8 oz. sour cream

• 3 tablespoons sugar

• 1 teaspoon vanilla extract

Preheat oven to 350 degrees F and grease a springform pan.

For crust: Mix 3 tablespoons bay nuts, flours, 1/3 cup sugar, and salt. Cut in butter with pastry blender, fork, or fingers and mix until pea-sized crumbs. Add water or milk until dough comes together when pressed, but is not too wet. Press into greased 9” springform pan and bake for 12-15 minutes until firm and lightly browned on edges. Remove from oven and cool completely.

For filling: Whisk filling ingredients until thoroughly mixed. Pour onto cooled shell, bake in oven for about 35-50 minutes, until cake is set and jiggles only slightly. You make need to cover with foil if the crust edges become too brown. 

For topping/final step: Remove from oven and let stand for 15-20 minutes while you mix together the topping ingredients. Spread out topping mixture and put back in the oven for another 10 minutes. Remove and cool until served.

Crust me! I like to smash the crust up higher than the filling will be for a more dramatic rustic look.