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Sunday, January 8, 2012

Ricotta, Almond and Blueberry Cake

Ricotta, Almond and Blueberry Cake





Ingredients:


Cake batter
1 cup all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup shortening
1 large egg
1/2 tsp vanilla
1/8 tsp almond extract
1/8 tsp freshly grated nutmeg
1 cup fresh blueberries


Topping
2 large eggs
15 ounces of whole milk ricotta cheese

½ cup roughly chopped almonds
1/3 cup sugar
1/4 tsp vanilla

1/8 tsp almond extract
1/8 tsp freshly grated nutmeg






Preparation:

Preheat the oven to 350°F. Grease a 9 or 10 inch springform pan.

For the cake batter:

In a small bowl, combine the flour, sugar, baking powder, nutmeg and salt. Add the milk, shortening, egg, vanilla and almond extract, beating till smooth. Spoon the batter into the prepared springform pan. Sprinkle the blueberries over the batter.



For the topping:
In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar, vanilla, almond extract and nutmeg. Fold in the chopped almonds. Spread this mixture evenly over the blueberries.


Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges.
Remove from the oven and cool. Release the sides of the springform pan and using a flat
offset spatula (icing spatula), slide the cake on to a flat plate or cake dish.

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