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Almond Ricotta Cake
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Almond Ricotta Cake

Course Dessert

Ingredients

  • 1 ¾ cups all purpose flour
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ cup (4 ounces) unsalted butter, softened
  • 1 ½ cups sugar
  • 1 15 ounce container whole milk ricotta cheese
  • 2 large eggs, room temperature
  • 1 tsp almond extract
  • ½ cup almonds, finely chopped

For the Topping

  • ¼ cup lightly sliced almonds, toasted
  • 3 tbsp powdered sugar

Instructions

  • Preheat oven to 350°F.
  • Grease a 9-inch springform pan and dust with a tablespoon powdered sugar. Set aside.
  • 
Whisk together flour, baking powder and salt in a medium mixing bowl and set aside.
  • 
In a stand mixer fitted with paddle attachment, cream together the butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes.
  • Add in the eggs and almond extract and cream together for one minute.
  • Add in flour mixture and mix until combined.
  • Fold in the finely chopped almonds. 
Scrape the batter into the springform pan.
  • Bake on centre rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean.
  • Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack. 


For the Topping

  • Sprinkle sliced almonds on top of cooled cake. Dust the top of the cake with sifted powdered sugar. Recipe inspired by ThisDeliciousHouse