Ricotta Almond Cake
Recipe by Nicole Thom-Arens
Serves 9 to 12
This is a variation of my original almond cake. I made a version of the almond cake over the summer that combined vanilla and almond, and while eating it, I thought chocolate chips would be a good addition, which made me think of cannoli and the addition of the ricotta. This is a delightful snacking cake that whips up quickly in one bowl. Slice any leftover cake and freeze until you’re ready to enjoy.
Ingredients:1/2 cup unsalted butter, softened1 cup + 2 tablespoons granulated sugar, divided 1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2 eggs, room temperature1 teaspoon vanilla bean paste1 teaspoon almond extract1/2 cup full-fat ricotta cheese1 teaspoon baking powder1/2 cup almond flour1 cup all-purpose flour1/2 cup mini chocolate chips
Instructions:1. Preheat the oven to 350 degrees.2. Line an 8x8 baking dish with parchment paper—allow the sides to overhang. Grease with butter or non-stick cooking spray. 3. In a large mixing bowl, cream together the butter, 1 cup sugar and salt. Mix until the butter and sugar are well combined and no longer clumpy. 4. Add the vanilla bean paste and almond extract. Mix until combined. 5. Add one egg and mix well. Add the second egg and mix well until emulsified.6. Mix in the ricotta cheese—the batter may split at this stage, but the cake will be fine. 7. Add the almond flour and baking powder and mix then add the all-purpose flour and mix until just combined. 8. Fold in the chocolate chips. 9. Transfer the batter to the prepared baking dish and smooth out the top. Sprinkle the top of the cake with 1 to 2 tablespoons of granulated sugar. 10. Bake at 350 degrees for 25 to 30 minutes.11. Allow the cake to cool for 10 minutes in the pan then loosen the sides with a paring knife and lift the cake using the overhang of the parchment and transfer to a wire rack to cool until serving.
Ingredients:1/2 cup unsalted butter, softened1 cup + 2 tablespoons granulated sugar, divided 1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2 eggs, room temperature1 teaspoon vanilla bean paste1 teaspoon almond extract1/2 cup full-fat ricotta cheese1 teaspoon baking powder1/2 cup almond flour1 cup all-purpose flour1/2 cup mini chocolate chips
Instructions:1. Preheat the oven to 350 degrees.2. Line an 8x8 baking dish with parchment paper—allow the sides to overhang. Grease with butter or non-stick cooking spray. 3. In a large mixing bowl, cream together the butter, 1 cup sugar and salt. Mix until the butter and sugar are well combined and no longer clumpy. 4. Add the vanilla bean paste and almond extract. Mix until combined. 5. Add one egg and mix well. Add the second egg and mix well until emulsified.6. Mix in the ricotta cheese—the batter may split at this stage, but the cake will be fine. 7. Add the almond flour and baking powder and mix then add the all-purpose flour and mix until just combined. 8. Fold in the chocolate chips. 9. Transfer the batter to the prepared baking dish and smooth out the top. Sprinkle the top of the cake with 1 to 2 tablespoons of granulated sugar. 10. Bake at 350 degrees for 25 to 30 minutes.11. Allow the cake to cool for 10 minutes in the pan then loosen the sides with a paring knife and lift the cake using the overhang of the parchment and transfer to a wire rack to cool until serving.