Almond Ricotta Cake
Need a lacto ovo vegetarian dessert? Almond Ricotta Cake could be a super recipe to try. This recipe serves 16. One portion of this dish contains about 5g of protein, 6g of fat, and a total of 194 calories. For 51 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodista requires 2%% ricotta cheese, egg, lemon juice, and apricot jam. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so tremendous. Ricottan Almond Cake, Almond Ricotta Cake, and Lemon Almond Ricotta Cake are very similar to this recipe.
1 1/4 cups all purpose flour
wheat flour
1 teaspoon Almond extract
almond extract
1 cup sliced almonds
sliced almonds
1/2 cup apricot jam
apricot jam
1/4 teaspoon Baking powder
baking powder
2/3 canola oil
canola oil
1 egg
egg
4 eggs (room temperature)
egg
1 1/2 tablespoons lemon juice
lemon juice
2 teaspoons lemon zest
lemon peel
2 tablespoons milk
milk
1 tablespoon orange liqueur (optional)
orange liqueur
3/4 cup 2%% ricotta cheese
ricotta cheese
1 1/2 teaspoons rum
rum
1/4 teaspoon Salt
table salt
1/4 cup +2 tablespoon sugar
sugar
cups sugar
sugar
1 teaspoon vanilla
vanilla
Directions
- Step 1 : Cake:In a large mixing bowl beat the eggs, sugar, and oil on high speed until thick and pale (about 8 minutes).
- Step 2 : Add the ricotta , lemon juice,zest, rum, vanilla and almond extract.
- Step 3 : Mix until blended.In a separate bowl, sift together the ground almonds, flour, baking powder and salt.
- Step 4 : Whisk into the ricotta mixture, in 3 additions.
- Step 5 : Pour the batter into 10" springform pan which has been buttered and the bottom lined with parchment paper.
- Step 6 : Bake in a preheated 350F oven for 45-50.The cake is done when a wooden skewer inserted in the center comes out clean.Topping:Increase your oven temperature to 375 F
- Step 7 : Heat the milk and stir in 2 tablespoons of sugar.Toss in the almonds, making sure that the nuts are coated.In a separate bowl, blend together the 3/4 cup ricotta, egg, 1/4 cup sugar, zest and vanilla.
- Step 8 : Spread the ricotta mixture topping over the baked cake and sprinkle with the almond slices.Return to the oven and continue baking for 15 minutes, until the almonds are a golden brown.
- Step 9 : Remove from the oven and spread the glaze over the almonds.Allow the cake to cool before removing from the cake pan.Glaze:In the microwave or in a small pan heat the apricot jam until it starts to liquefy, it takes a minute or two.Stir to make sure it doesn't burn.Strain the jam if their is a large amount of pulp.
- Step 10 : Brush gently on the baked cake.
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Vegetarian
