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Almond Ricotta Cake

Almond Extract

Anytime

Cake/Cupcake

20 minutes Prep

40 minutes Cook

8-10 Servings

Ingredients

For the cake:

For the glaze:

For garnish (optional):

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the almond extract.
Mix in the ricotta cheese until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth and pourable. Adjust the consistency by adding more milk or powdered sugar as needed.
Once the cake has cooled, place it on a serving plate. Drizzle the glaze over the top of the cake, allowing it to drizzle down the sides.
If desired, garnish the cake with sliced almonds for an extra touch.
Slice and serve the Almond Ricotta Cake. It's best enjoyed at room temperature.