I made the best cake this week, an Almond Ricotta Cake. I took creative license from another blogger recommended by Chez Bonne Femme. MonPetitFour made a Lemon Ricotta Cake and you know how crazy I am about lemon. However, I didn’t have a lemon and our community tree still has last year’s lemons, but you need a ladder to reach them. They do fall off the tree, but by then they are not useable. So I made a quick switch, subbed in a teaspoon of almond extract, and turned it into an Almond Ricotta Cake.
The recipe called for a six-inch pan. I don’t have one, but I did have a pyrex storage bowl. I was a little spooked thinking it was going to be too tall, but not to worry it was perfect. It made four servings, which is perfect nowadays unless you are having company. I am pretty sure you could double this recipe if you needed a bigger dessert, but like I said previously, I am trying to use control.
I buttered my baking dish and then used almond flour to coat. Just put some in the pan, roll the flour around until coated and dump out the excess.
The cake calls for a third of a cup of ricotta so when you are making lasagna or Zucchini Ricotta Crostata steal out a third cup ricotta for this cake.
The grated apple and the ricotta gave it so much moisture. I think a grated pear would work well also, but I will have to make it again before I can swear to it. It turned out to be such a delicious cake.
I did put this cake together a little differently than Beeta did. I quickly grated the apple into the ricotta to avoid the apple from turning brown. In another bowl I beat the sugar and softened butter, then the egg, and then I added the ricotta/apple. And, then lastly I added in the dry ingredients. This worked for me and I will be making this again.
If you are looking for a small dessert I highly recommend you make this Almond Ricotta Cake. And, if you have a lemon, try the lemon too.
- 3 tablespoon unsalted butter softened, plus more for preparing the pan
- 5.5 tablespoon granulated sugar
- 1 egg
- 6 tablespoon all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- ⅓ cup ricotta
- ⅓ cup apple - peeled and grated
- confectioner’s sugar to dust the top
- 1 teaspoon almond extract
- Preheat the oven to 400°F.
- Butter a 6" cake pan with some softened butter.
- In a large bowl, Whisk the butter and sugar together.
- When the two are combined and creamy, add in the egg; mix to combine.
- Add in the ricotta, almond extract, and grated apple - Whisk to combine.
- Add in the flour, baking powder, and salt.
- Scrape the batter into the prepared cake pan and smooth out the batter.
- Bake the cake for approximately 25 minutes; until the cake is beginning to turn golden on top and the edges start to pull away from the side of the pan.
- Let the cake cool in the pan for 15 minutes before flipping out onto a wire rack to cool completely.
- Dust the top with powdered sugar.
I’m taking this to
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