Monday, May 17, 2010

Ricotta Almond Cake

This is a great recipe -- incredibly moist, dense crumb, subtle almond flavor. The ricotta layer sinks to the bottom, leaving you with a moist yellow cake underneath a delicious ricotta layer on top.
Very versatile too, as it can be the base for fresh fruit, or you could frost it, top it with a glaze, slivered almonds, etc.

1 box butter recipe yellow cake mix
3 eggs
1 1/4 cup milk*
1/2 cup oil
1 tsp. almond extract

1 cup ricotta cheese
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract

* Add 1/4 cup milk and 1/3 cup flour for altitude

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan.
2. Combine cake ingredients, beating until smooth, and pour into pan.
3. In a medium bowl, combine ricotta, sugar, eggs, almond and vanilla extracts. Mix until smooth. Gently drop by spoonfuls on top of uncooked cake.
3. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours**, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar, almonds, fruit, etc. (I used a simple glaze of powdered sugar, almond milk, and almond extract). Keep refrigerated.

**At altitude, this only baked for 45minutes, so watch it closely!

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