Sicilian Almond Cake | gianna1.com

Sicilian Almond Ricotta Cake

This cake was so easy to make. The ricotta becomes part of the texture. I have added a few more extracts. But here is what you need:

Ingredients

1 3/4 cup white all purpose flour

3/4 tsp baking powder

1/2 tsp salt

1 stick unsalted butter, softened

1 1/2 cup white sugar

1 15 oz container whole milk ricotta

2 large eggs

1 tsp almond extract

1 tsp vanilla extract

1 tsp lemon extract

1 lemon, grated

1/2 cup almonds, chopped finely

1/4 cup sliced almonds

When cake has cooled, add:

1 TBS sifted confectioners sugar

Directions:

Preheat oven to 350. In springform pan, butter generously and sprinkle 1 TBS confectioners sugar in pan, rolling it to adhere to butter.

Medium bowl, combine flour, baking powder and salt. Whisk together till blended. Set aside.

In large mixing bowl, cream together butter, sugar and ricotta. Beat till fluffy for five minutes (this is very important). Add the eggs, lemon zest and extracts and cream together for a minute. Add flour mixture and mix until combined. Fold in chopped almonds.

Pour the batter (batter is thick) into prepared pan. Add 1/4 cup sliced almonds on top. Bake on center rack for 45-55 minutes until toothpick comes out clean.

Remove from oven. Wait at least 10 minutes. Add sifted confectioners sugar to cover almonds.

Enjoy!

Note* it took my cake 55 minutes to cook.

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)