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    You are in: Home / Recipes / Ricotta Almond Cake Recipe
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    Ricotta Almond Cake

    Ricotta Almond Cake. Photo by LuuvBunny

    1/1 Photo of Ricotta Almond Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    LuuvBunny's Note:

    This recipe is from the show Sugar on the Food Network. I've had this recipe for awhile now and I finally decided to try it. It is delicious! Very moist and full of flavor. Definitely a keeper. Only change I made was that I omitted the lemon zest just because I find it too overpowering.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Butter and line with parchment paper a 10-inch springform pan.
    3. 3
      With a whisk, beat eggs, sugar and oil until thick and pale. Add ricotta, juice, zest, rum, vanilla extract and almond extract until blended.
    4. 4
      In a separate bowl combine ground almonds, flour and baking powder. Add to ricotta mixture in 3 additions, whisking after each addition. Pour batter into springform pan and bake until a tester inserted into center comes out clean, about 40-45 minutes.
    5. 5
      Topping:.
    6. 6
      While cake is baking prepare topping. Blend together ricotta, egg, 1/4 cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar. Pour over sliced almonds and toss to coat.
    7. 7
      Allow cake to cool 6-8 minutes after coming out of oven. Increase oven to 375°F Spread ricotta topping over cake and sprinkle with glazed almonds. Return cake to oven for 15 minutes until almonds have browned. Cool cake completely before removing from springform pan.

    Ratings & Reviews:

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    Nutritional Facts for Ricotta Almond Cake

    Serving Size: 1 (1527 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5378.8
     
    Calories from Fat 2869
    53%
    Total Fat 318.7 g
    490%
    Saturated Fat 55.6 g
    278%
    Cholesterol 1239.5 mg
    413%
    Sodium 1209.3 mg
    50%
    Total Carbohydrate 520.6 g
    173%
    Dietary Fiber 28.8 g
    115%
    Sugars 356.6 g
    1426%
    Protein 130.3 g
    260%

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