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Ricotta Almond Cake
Servings: 8-10
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
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Ingredients:
- 1 1/2 cups ricotta cheese
- 3/4 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (optional, for extra flavor)
- 1/4 teaspoon salt
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Prepare the Batter:
- In a large mixing bowl, combine the ricotta cheese, sugar, and eggs. Beat until smooth and creamy.
- Add the vanilla extract, lemon zest (if using), and salt. Mix until well combined.
- In a separate bowl, sift together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until smooth and no lumps remain.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the sliced almonds evenly over the top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust the top with powdered sugar before serving.
This Ricotta Almond Cake is wonderfully moist and has a delightful texture from the almonds on top. Enjoy it with a cup of coffee or tea!