Ricotta Almond Cake
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.
INGREDIENTS
Nutrition- 4
- 1 1⁄3cups sugar
- 2⁄3cup canola oil
- 2⁄3cup ricotta cheese
- 1 1⁄2tablespoons lemon juice
- 1tablespoon lemon zest
- 1 1⁄2teaspoons rum
- 3⁄4teaspoon vanilla extract
- 3⁄4teaspoon almond extract
- 1cup ground almonds
- 2tablespoons ground almonds
- 1 1⁄4cups flour
- 1 1⁄2teaspoons baking powder
Topping
- 3⁄4cup ricotta cheese
- 1
- 1⁄4
- 2tablespoons sugar
- 2teaspoons lemon zest
- 1teaspoon vanilla extract
- 2tablespoons milk
- 1cup sliced almonds
Advertisement
DIRECTIONS
- Preheat oven to 350°F.
- Butter and line with parchment paper a 10-inch springform pan.
- With a whisk, beat eggs, sugar and oil until thick and pale. Add ricotta, juice, zest, rum, vanilla extract and almond extract until blended.
- 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.
- Topping:
- 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.
- 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.
Advertisement