Almond ricotta cake
A delicious Almond Ricotta Cake recipe that is lacto-ovo vegetarian. Perfect for dessert, this cake is made with ricotta cheese, eggs, lemon juice, and apricot jam. It covers 5% of your daily requirements of vitamins and minerals. Best enjoyed during special occasions or gatherings.
Ingredients
flour
1.25 cups
almond extract
1 tsp
almond flakes
1 cup
apricot preserves
0.5 cup
baking powder
0.25 tsps
rapeseed oil
0.67
free range eggs
1
lemon juice
1.5 Tbsps
lemon peel
2 tsps
milk
2 Tbsps
orange liqueur
1 Tbsp
ricotta salata
0.75 cup
white rum
1.5 tsps
salt
0.25 tsps
sugar
0.25 cup
vanilla
1 tsp
Method
- Cake:In a large mixing bowl beat the eggs, sugar, and oil on high speed until thick and pale (about 8 minutes).
- Add the ricotta , lemon juice,zest, rum, vanilla and almond extract.
- Mix until blended.In a separate bowl, sift together the ground almonds, flour, baking powder and salt.
- Whisk into the ricotta mixture, in 3 additions.
- Pour the batter into 10" springform pan which has been buttered and the bottom lined with parchment paper.
- 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
- 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.
- 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.
- 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.
- Brush gently on the baked cake.
Nutrition:
Carbs
30 g
Fat
5 g
Protein
5 g
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