Classic Almond Ricotta Cake

Upgraded: Feb. 21, 2024

After I began making homemade ricotta cheese, I was motivated to utilize it in desserts, not simply mouthwatering meals. This melt-in-your-mouth cake has plenty of almond taste. It is stylish enough to work as a dessert for visitors, while basic sufficient for a sweet treat throughout the week. Include components like lemon passion or fresh blueberries for a modification of rate.– Carrie Dault, Baxter, Tennessee

Timeless Almond Ricotta Cake Recipe picture by Taste of Home

Active ingredients

• 1/2 cup saltless butter, softened
• 1 cup sugar
• 2 big eggs, space temperature level
• 1-1/4 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1-1/2 cups versatile flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 container (15 ounces) whole-milk ricotta cheese
• 3/4 cup sliced almonds
• Confectioners’ sugar, optional

Instructions

1. Preheat oven to 350 °. In a big bowl, cream butter and sugar up until light and fluffy, 5-7 minutes. Include eggs, 1 at a time, beating well after each addition. Beat in extracts. Sort flour, baking powder and salt together; slowly contribute to creamed mix at the same time with ricotta. Spread into a greased 9-in. springform pan. Sprinkle with almonds.
2. Bake up until a toothpick placed near the center brings out damp crumbs, 45-50 minutes. Cool on a cake rack for 15 minutes. Loosen up sides from pan with a knife; eliminate rim from pan. Enable cake to cool entirely. If wanted, dust with confectioners’ sugar before serving.

Nutrition Facts

1 piece: 289 calories, 15g fat (8g filled fat), 66mg cholesterol, 155mg salt, 32g carb (19g sugars, 1g fiber), 8g protein.