Rustic Ricotta Cake
UPDATED RECIPE
Prep time: 15 minutes
Cook time: 50 minutes
Yields: One 9-inch cake
Author: Ireland Lindsay
Ingredients:
For the cake:
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2cups sugar
1 15-ounce container whole milk ricotta cheese
2 large eggs
For the topping:
1/4 cup sliced almonds
1 tablespoon powdered sugar
FOR THE CAKE:
PREHEAT oven to 350F and prepare a 9-inch cake pan* with non-stick spray and flour.
*The pan size doesn’t have to be exact; it can be 1 or 2 inches off. You can use a regular or springform, I am opting for springform but will work just perfect.
CREAM together the softened butter, ricotta cheese, and sugar until light and fluffy- about 3 minutes. Add in eggs one at a time beating after each incorporation. Then, add in the remaining dry ingredients until just combined. Avoid over mixing or else your cake will develop gluten and lose its texture.
POUR into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the deepest point comes out clean. Let cool for 5 minutes before transferring to a cake plate.
FOR ASSEMBLY:
TO finish, top with sliced almonds and a dusting with powdered sugar. Enjoy! This cake gets better with time so feel free to prepare the cake then save the toppings until just about serve. Store at room temp for 3 day or in the refrigerator for 5 days.
Recipe by @IreBakes
