Vegetarian

Almond ricotta cake

Name: Almond ricotta cake
Total time: 45 min
Yield: 16 servings
Ingredients: 156.25 g flour; 1 tsp almond extract; 92 g almond flakes; 118.29 ml apricot preserves; 0.25 tsps baking powder; 0.67 rapeseed oil; 1 free range eggs; 1.5 Tbsps lemon juice; 2 tsps lemon peel; 2 Tbsps milk; 1 Tbsp orange liqueur; 186 g ricotta salata; 1.5 tsps white rum; 0.25 tsps salt; 50 g sugar; 1 tsp vanilla

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

156.25 g

almond extract

1 tsp

almond flakes

92 g

apricot preserves

118.29 ml

baking powder

0.25 tsps

rapeseed oil

0.67

free range eggs

lemon juice

1.5 Tbsps

lemon peel

2 tsps

milk

2 Tbsps

orange liqueur

1 Tbsp

ricotta salata

186 g

white rum

1.5 tsps

salt

0.25 tsps

sugar

50 g

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:

194 kcal

Carbs

30 g

Fat

5 g

Protein

5 g

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