Description
One 9-inch almond ricotta cake cut into eight slices.
Ingredients
Scale
- 1/2 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 3 eggs Large eggs
- 1 cup Whole-milk ricotta
- 1/2 teaspoon Almond extract
- 1 cup All-purpose flour
- 3/4 cup Finely ground almond flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 1/3 cup Sliced almonds
Instructions
- Heat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and grease the sides. Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy, then beat in three eggs one at a time.
- Mix in 1 cup whole-milk ricotta and 1/2 tsp almond extract. Whisk 1 cup flour, 3/4 cup almond flour, 1 1/2 tsp baking powder and 1/4 tsp salt separately; fold into the batter until no dry streaks remain.
- Spread batter evenly in the pan and scatter 1/3 cup sliced almonds over the top. Bake approximately 45–50 minutes until the center is set and a skewer comes out without wet batter, shielding the top loosely if the almonds darken too early.
- Cool in the pan about 15 minutes, release the springform ring and cool another approximately 15 minutes before cutting eight slices. Record actual center texture, pan clearance, ricotta moisture and sliced-almond browning during a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: 45–50-minute bake and 30-minute cooling before slicing; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 50 minutes
- Category: Cakes
Nutrition
- Serving Size: One eighth of a round cake