Ricotta Almond Cake

Submitted by LuuvBunny

"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."

 

• Ready In: 55mins
• Ingredients: 21
• Yields: 1 cake

ingredients

• 4 eggs, room temperature
• 315.37 ml sugar
• 157.80 ml canola oil
• 157.80 ml ricotta cheese
• 22.18 ml lemon juice
• 14.79 ml lemon zest
• 7.39 ml rum
• 3.69 ml vanilla extract
• 3.69 ml almond extract
• 236.59 ml ground almonds
• 29.58 ml ground almonds
• 295.73 ml flour
• 7.39 ml baking powder

• Topping

• 177.44 ml ricotta cheese
• 1 egg
• 59.14 ml sugar, plus
• 29.58 ml sugar
• 9.85 ml lemon zest
• 4.92 ml vanilla extract
• 29.58 ml milk
• 236.59 ml sliced almonds

directions

1. Preheat oven to 350°F.
2. Butter and line with parchment paper a 10-inch springform pan.
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. 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. Topping:

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. 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.