Description
A delightful twist on almond croissants and ricotta cake, combining creamy ricotta with rich almond flavors for a moist and impressive treat.
Ingredients
Scale
- 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
- 2 cups almond flour
- 2 ¼ cups softened butter
- 7 ¾ cups powdered sugar
- 2 ½ tablespoons pure vanilla extract
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.
- While the cake is cooling, prepare the frangipane by beating softened butter and sugar until light and fluffy.
- Add the vanilla and almond extracts, then the eggs one at a time, mixing well after each addition.
- Fold in the almond flour.
- For the vanilla buttercream, beat the softened butter until creamy, then gradually add the powdered sugar and mix until smooth. Stir in the vanilla extract.
- Once the cake is completely cool, slice it in half horizontally.
- Spread a layer of frangipane on the bottom half, then place the top half back on.
- Frost the entire cake with the vanilla buttercream.
- Serve at room temperature, sliced into pieces, and optionally garnish with sliced almonds or powdered sugar.
Notes
Keep leftover cake in an airtight container for up to three days at room temperature, or refrigerate for a week. Freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French/Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg