Ricotta Almond Cake
1
Person talking
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
- Yields:
- Units:
1
Person talking
ingredients
- 4 eggs, room temperature
- 1 1⁄3 cups sugar
- 2⁄3 cup canola oil
- 2⁄3 cup ricotta cheese
- 1 1⁄2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1⁄2 teaspoons rum
- 3⁄4 teaspoon vanilla extract
- 3⁄4 teaspoon almond extract
- 1 cup ground almonds
- 2 tablespoons ground almonds
- 1 1⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
-
Topping
- 3⁄4 cup ricotta cheese
- 1 egg
- 1⁄4 cup sugar, plus
- 2 tablespoons sugar
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup sliced almonds
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.
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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.
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RECIPE MADE WITH LOVE BY
@LuuvBunny
Contributor
@LuuvBunny
Contributor
"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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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.
