Ricotta Almond Cake Food

LEMON RICOTTA-ALMOND CAKE ( GLUTEN-FREE )

Steps:

• Preheat the oven to 350°F.
• Whisk eggs and sugar. Add almond meal and butter, and stir well.
• Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend.
• Grease 8" round cake pan. Pour batter into the cake pan, and bake for 30 minutes.
• Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.

RICOTTA ALMOND CAKE

Steps:

• Preheat oven to 325 degrees F.
• Use baking spray or lightly grease and flour a 9-inch springform pan.
• Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
• Stir in the lemon zest and almond meal.
• In a clean bowl, beat the egg whites until soft peaks form.
• Fold half the egg whites into the almond mixture, then fold in the rest.
• Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
• Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
• Cool the cake for 10 minutes then remove the sides.
• Cool completely, then lightly dust the top with powdered sugar and serve.

ALMOND RICOTTA CAKE

Steps:

• Get the ingredients you need for this recipe HERE! Preheat your oven to 350F, Spray a 9 inch spring form pan with baking spray. In a mixing bowl combine the butter, sugar and vanilla. Using an electric mixer beat until fluffy, about 5 minutes. Add in the almond extract and lemon zest and mix until combined. Add in the ricotta and beat until fully incorporated. Beat in the eggs one at a time making sure each one is fully incorporated after each addition. Add in the almond flour and beat until absorbed. Add in the remaining dry ingredients and beat until just absorbed. Do not over mix. Pour the batter into the prepared pan and top with the sliced almonds. Bake for 45-50 minutes. Cool and dust with confectioners sugar as desired.

RICOTTA CHEESECAKE WITH ALMONDS

Steps:

• Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes. Let cool. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground. Add the butter and pulse to combine. Press the mixture into the bottom of an 8-inch springform pan. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
• Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and almond extracts, and orange zest. Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes. Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again. Serve at room temperature. Photograph by Johnny Miller

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
• Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

CHOCOLATE ALMOND RICOTTA CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 9x9 or 6 jumbo muffin pan.
• Mix cake mix, egg and water together and pour into prepared pan.
• Mix ricotta, almond extract and sugar until well blended with hand mixer.
• Place by spoonfuls on top of batter as close together and evenly as possible, or 2 tablespoons into each muffin.
• Bake for 30-40 minutes.
• Serve with berries or cherries.