Week 98: Almond Ricotta Cake
- The Bored Baker
- 4 hours ago
- 1 min read
Although ricotta in cake may not be the first flavor combination you would consider, the cheese really complements the almond flavor.
When I first heard of ricotta cakes, I was definitely skeptical. Obviously, I had had cheese in cakes, like in cheesecake. But that’s cream cheese, not ricotta.
However, I think ricotta is my new favorite way to make a cake lighter and fluffier. It also adds a rich, tangy flavor that’s very unique.
Plus, the addition of almond really makes the cake feel elegant, all while being very simple to make. It is a one-bowl recipe, after all.
RECIPE:
INGREDIENTS:
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 teaspoon almond extract
15 oz. ricotta cheese
1 1/2 cups all-purpose flour
1/4 cup almond flour
3/4 teaspoon baking powder
STEPS:
Preheat your oven to 350 degrees F, and line a 9-inch cake pan with parchment paper.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs, almond extract, and ricotta. Then mix in the all-purpose flour, almond flour, and baking powder.
Pour the batter into the prepared pan and bake for 30 minutes. Dust with powdered sugar or crushed almonds, if desired.
Enjoy!
The Bored Baker 👩🏽🍳
Comments