The recipe I’m sharing with you today makes a perfect tea time snack, and also happens to be one of my favourites .. Almond Cake! I learnt something new while baking this one … the role of Ricotta Cheese in baking. So for those of you who are new to baking, Ricotta Cheese is mainly used to bake light cakes .. and specially in case of Almond Cake which can be quite dense, the use of ricotta cheese makes it delicious and light. See, we learn something new everyday! 🙂
I got a thumbs up from my husband when I baked this cake for tea. So do give it a try to impress your friends and family too! 🙂
The recipe is as follows:
All Purpose Flour: 1 cup
Almond Powder: 1/2 cup
Ricotta Cheese: 1/2 cup
Baking Powder: 1 1/2 tsp
Caster Sugar: 10 tbsp
Unsalted Butter: 6tbsp
Golden Syrup: 2 tbsp
Vanilla Essence: 1 tbsp
For the topping:
Blanched Almonds: to cover the entire cake tin base
Unsalted Butter: 2 tbsp
Preheat your oven to 180 degrees and make sure all your ingredients are at room temperature.
Grease your cake tin using 2 tbsp of unsalted butter. Sprinkle the blanched almonds over the butter making sure it covers the entire base of the cake tin. Set aside.
In a bowl, mix together the dry ingredients i.e. all purpose flour, baking powder, and almond powder.
In another bowl, beat together the caster sugar and unsalted butter until it forms a creamy mixture.
Add the eggs one by one, followed by the golden syrup. Beat again until all ingredients are well-combined.
Add the dry ingredients to the wet mixture and fold the batter with the help of a spatula.
Once the dry ingredients have incorporated well into the mixture, add the ricotta cheese and fold the batter again until well-combined.
Pour the batter over the blanched almonds in your cake tin.
Bake at 180 degrees until a skewer inserted in the centre of the cake comes out clean.
Allow the cake to cool completely on a wire rack.
Once the cake has cooled, turn the tin upside down and gently remove the base of the tin.
Congratulations! Your almond cake is ready to be served! 🙂