almond ricotta cake (a 2 layer cake)
I have seen many versions of this Italian classic in cookbooks, but they all are made in a single springform pan. They are delicious, but tend to fall in the center as they cool......and....they don't have frosting. I like cakes with frosting. So.....this is a hybrid cake with two layers and yummy Ricotta Cheese Frosting. There is a nice hint of orange in this recipe. I think you will find that the orange flavor is the perfect compliment to the almond infused flavors of the cake. Although this could be considered a Celebration Cake...for me....I could serve this any day of the year!
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yield
12 serving(s)
prep time
35 Min
cook time
25 Min
method
Bake
Ingredients For almond ricotta cake (a 2 layer cake)
- FOR THE CAKE
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4 lgeggs, separated, room temp
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1 1/3 csuperfine sugar
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1 cwhole milk ricotta cheese
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1/3 cheavy cream
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3/8 tspkosher salt
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1 tsporange zest
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2 Tbspamaretto liqueur
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3/8 tspalmond extract (not imitation)
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1 1/4 ccake flour
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1 1/2 tspbaking powder
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3/4 tspbaking soda
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1 calmond meal
- FOR THE FROSTING
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4 cconfectioners' sugar
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1 pinchkosher salt
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3 Tbspbutter, unsalted, softened
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1/3 cwhole milk ricotta cheese
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1/4 tsporange zest
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1/4 tspalmond extract
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2 tsporange juice
- GARNISH
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1/3 csliced almonds
How To Make almond ricotta cake (a 2 layer cake)
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1Prepare 2 (8 inch) cake pans by greasing well. Line the bottom of pans with waxed paper or parchment paper. Grease the paper. Dust entire pan(s) with flour. Tap out excess.
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2Preheat oven to 350 degrees or 325 degrees for convection oven.
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3Sift cake flour with baking powder and baking soda 3 times. Measure almond meal. Add to flour and mix well with a fork. Set aside.
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4In a large bowl beat the 4 egg yolks with the sugar, cream and cheese. Do this with a whisk by hand. Add the salt, zest, amaretto and almond extract. Whisk well.
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5Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
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6In a separate bowl (not plastic), beat the 4 egg whites until stiff but not dry. I do this with a hand held mixer. Fold the beaten whites into the cake batter until well incorporated. Fold...do not beat or stir.
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7Divide the batter between the two prepared pans and bake about 25 minutes. Cakes will press back when touched and test dry with a pick.
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8Cool cakes on a rack for 20 minutes before flipping back on to rack and unmolding from pans. Remove the paper. Cool completely on the rack.
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9In a medium bowl mix/beat all the frosting ingredients until smooth.
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10Frost the cake and garnish with the sliced almonds. Keep cake covered in the refrigerator. Remove cake from fridge about 1 hour before serving to take the chill off.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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