Description
A delightful dessert combining rich almond flavors with creamy ricotta, perfect for special occasions.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 15 ounces whole milk ricotta
- ¾ cup olive oil
- 1 ½ cups sugar
- 1 ½ teaspoons almond extract
- 1 teaspoon pure vanilla extract
- 3 room temperature eggs
- ½ cup softened butter (1 stick)
- 1 cup white sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 2 room temperature eggs (for frangipane)
- 2 cups almond flour
- 2 ¼ cups softened butter (for buttercream)
- 7 ¾ cups powdered sugar
- 2 ½ tablespoons pure vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix together the all-purpose flour, baking soda, and salt.
- In another bowl, blend the ricotta, olive oil, sugar, almond extract, vanilla extract, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Pour the batter into a greased cake pan and bake for about 40-45 minutes or until a toothpick comes out clean. Let the cake cool.
- Prepare the frangipane: Beat the softened butter and sugar until light and fluffy. Add the vanilla and almond extracts, and then the eggs one at a time, mixing well after each addition. Fold in the almond flour until well combined.
- For the vanilla buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the vanilla extract.
- Once the cake is cool, slice it in half horizontally. Spread frangipane on the bottom half, then place the top half back on. Frost the entire cake with vanilla buttercream.
Notes
Ensure ingredients are at room temperature for best mixing. Avoid overmixing the batter.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French