Almond Ricotta Cake
Description
This traditional Italian cake is the perfect dessert. It has a light cheesecake texture and is full of flavor. It's great when served with coffee, tea or espresso.
Ingredients
To Grease the Pan:
1 T. butter, softened
1 T. powdered sugar
1 3/4 c. all-purpose flour
3/4 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, softened (1 stick)
1 1/2 c. sugar
15 oz. whole milk ricotta cheese
2 large eggs
1 t. almond extract
1/2 c. almonds, finely chopped
Topping:
1/4 c. sliced almonds
1 T. powdered sugar
Directions
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Preheat oven to 350 degrees F. Position a baking rack in the center of the oven.
Grease a 9 inch standard springform pan with 1 T. butter; add in 1 T. powdered sugar, moving the pan around to spread it, pounding it, shaking out any excess when coated. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl with a handheld mixer or stand up mixer fitted with the paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract; cream together for a minute. Pour in the flour mixture; mix until combined. Fold in the almonds. Pour the batter into the prepared springform pan.
Bake on the center rack for 45-55 minutes, or until a wooden toothpick inserted in cake comes out clean. Let cool in the pan for at least 10 minutes before releasing the springform and cooling on wire baking rack completely.
Topping:
Sprinkle sliced almonds on top of the cooled cake.
Place the powdered sugar in a fine mesh sieve, then shake the sugar on top of the cake just until cake is just covered.
12 servings.