Name: Almond Citrus Ricotta Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Cuisine: Italian
Ingredients: Morton Iodized Salt, 26 Ounce; Challenge Butter, Unsalted, European Style; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Almond Extract, Pure; SIGNATURE SELECTS Baking Powder, Double Acting; Cake Mate Sugar, Blue; Miceli's Part Skim Ricotta Cheese; Crunch Easter Flatback Egg; Cara Cara Orange; O Organics Sugar, Organic, Powdered; Mariani Almonds, Plain, Whole

Preheat oven to 350 degrees F. Cream together butter and sugar. Add ricotta, eggs, almond extract and beat together till smooth. In a small bowl combine flour, baking soda and salt. Add to wet mixture and combine. Squeeze an orange into batter and fold in chopped almonds till combine with a spatula. Generously butter springform pan and pour batter into pan. Bake for approximately 50 minutes and take out to cool for 10-15 minutes. Release cake from pan and put on cake stand or dish. Dust powder sugar and sprinkle chopped on almonds! Enjoy!

Almond Citrus Ricotta Cake

Serves 10

20 mins prep

50 mins cook

70 mins total

What you need

How to make

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