Classic Almond Ricotta Cake

Classic Almond Ricotta Cake


After I started making homemade ricotta cheese, I was inspired to use it in desserts, not just savory dishes. This melt-in-your-mouth cake is full of almond flavor.
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1-1/4 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • ¾ cup sliced almonds
  • Confectioners' sugar, optional
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Sift flour, baking powder and salt together; gradually add to creamed mixture alternately with ricotta. Spread into a greased 9-in. springform pan. Sprinkle with almonds.
  2. Bake until a toothpick inserted near the center comes out with moist crumbs, 45-50 minutes. Cool on a wire rack for 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Allow cake to cool completely. If desired, dust with confectioners' sugar before serving.

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