Almond Ricotta Cake

Ingredients

Cake:
4 eggs (room temperature)
cups sugar
2/3 cup 2%% ricotta cheese (or wholw ricoota)
1 1/2 tablespoons lemon juice
1 tablespoon lemon zest
1 1/2 teaspoons rum
3/4 teaspoon vanilla
3/4 teaspoon almond extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Topping:
1 egg
2 teaspoons lemon zest
1 teaspoon vanilla
2 tablespoons milk
Glaze:
1/2 cup apricot jam
1 tablespoon orange liqueur (optional)

Preparation

1
Cake:
2
In a large mixing bowl beat the eggs, sugar, and oil on high speed until thick and pale (about 8 minutes).
3
Add the ricotta , lemon juice,zest, rum, vanilla and almond extract. Mix until blended.
4
In a separate bowl, sift together the ground almonds, flour, baking powder and salt.
5
Whisk into the ricotta mixture, in 3 additions.
6
Pour the batter into 10" springform pan which has been buttered and the bottom lined with parchment paper.
7
Bake in a preheated 350ºF oven for 45-50.
8
The cake is done when a wooden skewer inserted in the center comes out clean.
10
Increase your oven temperature to 375º F
11
Heat the milk and stir in 2 tablespoons of sugar.
12
Toss in the almonds, making sure that the nuts are coated.
13
In a separate bowl, blend together the 3/4 cup ricotta, egg, 1/4 cup sugar, zest and vanilla.
14
Spread the ricotta mixture topping over the baked cake and sprinkle with the almond slices.
15
Return to the oven and continue baking for 15 minutes, until the almonds are a golden brown.
16
Remove from the oven and spread the glaze over the almonds.
17
Allow the cake to cool before removing from the cake pan.
19
In the microwave or in a small pan heat the apricot jam until it starts to liquefy, it takes a minute or two.
20
Stir to make sure it doesn't burn.
21
Strain the jam if their is a large amount of pulp.
22
Brush gently on the baked cake.

 



About

This almond cake recipe comes from Anna Olsen of the Canadian Food Network Channel. I recently made it for a dinner party to which we were invited, and it was such a success that it has now found its rightful place in my repertoire of favourite recipes. Filled with ricotta (I used 2%), almonds, and a dram of rum...... who can resist a slice? The only other change to the recipe was to add an apricot glaze to help what I thought to be its somewhat anemic appearance. No only beautiful to look at but delicious.

Yield:

16 servings

Added:

Wednesday, November 17, 2010 - 8:51am

Creator:

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