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Almond Ricotta Cake

 
One serving costs about $0.51

$0.51 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:29%

Spoonacular Score: 29%

 

Need a lacto ovo vegetarian dessert? Almond Ricotta Cake could be a super recipe to try. This recipe serves 16. One portion of this dish contains about 5g of protein, 6g of fat, and a total of 194 calories. For 51 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodista requires 2%% ricotta cheese, egg, lemon juice, and apricot jam. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so tremendous. Ricottan Almond Cake, Almond Ricotta Cake, and Lemon Almond Ricotta Cake are very similar to this recipe.

Cake can be paired with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.25 cups
1.25 cups all purpose flour
all purpose flour
1 tsp
1 tsp almond extract
almond extract
1 cup
1 cup almonds
almonds
0.5 cup
0.5 cup apricot jam
apricot jam
0.5 cup
0.5 cup apricot jam
apricot jam
0.25 tsps
0.25 tsps baking powder
baking powder
0.67
0.67  canola oil
canola oil
1
1  egg
egg
4
4  eggs
eggs
1.5 Tbsps
1.5 Tbsps lemon juice
lemon juice
2 tsps
2 tsps lemon zest
lemon zest
2 Tbsps
2 Tbsps milk
milk
1 Tbsp
1 Tbsp orange liqueur
orange liqueur
0.75 cup
0.75 cup 2%% ricotta cheese
2%% ricotta cheese
1.5 tsps
1.5 tsps rum
rum
0.25 tsps
0.25 tsps salt
salt
0.25 cup
0.25 cup tablespoon sugar
tablespoon sugar
1 cups
1 cups sugar
sugar
1 tsp
1 tsp vanilla
vanilla
1.25 cups all purpose flour
1.25 cups
all purpose flour
1 tsp almond extract
1 tsp
almond extract
1 cup almonds
1 cup
almonds
0.5 cup apricot jam
0.5 cup
apricot jam
0.5 cup apricot jam
0.5 cup
apricot jam
0.25 tsps baking powder
0.25 tsps
baking powder
0.67  canola oil
0.67
canola oil
1  egg
1
egg
4  eggs
4
eggs
1.5 Tbsps lemon juice
1.5 Tbsps
lemon juice
2 tsps lemon zest
2 tsps
lemon zest
2 Tbsps milk
2 Tbsps
milk
1 Tbsp orange liqueur
1 Tbsp
orange liqueur
0.75 cup 2%% ricotta cheese
0.75 cup
2%% ricotta cheese
1.5 tsps rum
1.5 tsps
rum
0.25 tsps salt
0.25 tsps
salt
0.25 cup tablespoon sugar
0.25 cup
tablespoon sugar
1 cups sugar
1 cups
sugar
1 tsp vanilla
1 tsp
vanilla

Equipment

springform pan
springform pan
mixing bowl
mixing bowl
microwave
microwave
oven
oven
skewers
skewers
whisk
whisk
springform pan
springform pan
mixing bowl
mixing bowl
microwave
microwave
oven
oven
skewers
skewers
whisk
whisk


Instructions

  1. Cake:
  2. In a large mixing bowl beat the eggs, sugar, and oil on high speed until thick and pale (about 8 minutes).
  3. Add the ricotta , lemon juice,zest, rum, vanilla and almond extract. Mix until blended.
  4. In a separate bowl, sift together the ground almonds, flour, baking powder and salt.
  5. Whisk into the ricotta mixture, in 3 additions.
  6. Pour the batter into 10" springform pan which has been buttered and the bottom lined with parchment paper.
  7. Bake in a preheated 350F oven for 45-50.
  8. The cake is done when a wooden skewer inserted in the center comes out clean.
  9. Topping:
  10. Increase your oven temperature to 375 F
  11. Heat the milk and stir in 2 tablespoons of sugar.
  12. Toss in the almonds, making sure that the nuts are coated.
  13. In a separate bowl, blend together the 3/4 cup ricotta, egg, 1/4 cup sugar, zest and vanilla.
  14. Spread the ricotta mixture topping over the baked cake and sprinkle with the almond slices.
  15. Return to the oven and continue baking for 15 minutes, until the almonds are a golden brown.
  16. Remove from the oven and spread the glaze over the almonds.
  17. Allow the cake to cool before removing from the cake pan.
  18. Glaze:
  19. In the microwave or in a small pan heat the apricot jam until it starts to liquefy, it takes a minute or two.
  20. Stir to make sure it doesn't burn.
  21. Strain the jam if their is a large amount of pulp.
  22. Brush gently on the baked cake.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.60
Ingredient
1.25 cups all purpose flour
1 teaspoon almond extract
1 cup almonds
½ cups apricot jam
½ cups apricot jam
1 egg
4 eggs
1.5 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons milk
1 tablespoon orange liqueur
¾ cups 2%% ricotta cheese
1.5 teaspoons rum
¼ cups tablespoon sugar
1 cup sugar
1 teaspoon vanilla
Price
$0.21
$0.72
$1.64
$1.44
$1.48
$0.24
$0.96
$0.15
$0.33
$0.04
$0.67
$0.86
$0.19
$0.07
$0.28
$0.30
$9.57

Nutritional Information

Quickview
212 Calories
5g Protein
5g Total Fat
34g Carbs
1% Health Score
Limit These
Calories
212k
11%

Fat
5g
9%

  Saturated Fat
1g
10%

Carbohydrates
34g
12%

  Sugar
22g
25%

Cholesterol
57mg
19%

Sodium
79mg
3%

Alcohol
0.57g
3%

Get Enough Of These
Protein
5g
11%

Selenium
9µg
14%

Vitamin B2
0.21mg
12%

Vitamin E
1mg
11%

Manganese
0.21mg
11%

Phosphorus
87mg
9%

Folate
28µg
7%

Vitamin B1
0.1mg
6%

Calcium
58mg
6%

Iron
1mg
6%

Magnesium
21mg
5%

Copper
0.1mg
5%

Fiber
1g
4%

Vitamin B3
0.82mg
4%

Zinc
0.58mg
4%

Vitamin A
159IU
3%

Vitamin B5
0.32mg
3%

Potassium
101mg
3%

Vitamin B12
0.17µg
3%

Vitamin C
2mg
3%

Vitamin B6
0.05mg
2%

Vitamin D
0.32µg
2%

covered percent of daily need

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