Almond ricotta cake

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Kostenlose Lieferung möglic Step 2. Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition. Step 3 Once cooled, just add a handful of sliced almonds the top of the cake. (You could also use these almonds for the cake batter, just finely chop before adding.) Place the powdered sugar in a mini strainer and dust over the top of the cake. To do this, just slightly shake or tap the sugar until the top of the cake is covered

Almond Ricotta Cake Allrecipe

Ricotta Almond Cake. No recipes match your criteria. Find a recipe among the following categories. All Recipes Sicilian Recipes Cheesecake Recipes Calabria Recipes Cream Puffs Recipes Basilicata Recipes Nonna Serafina (Sadie) Pagano Puglia Recipes Nonna Tina Sacramone Molise Recipes Pizzelle Recipes Abruzzo Recipes Farro Recipes Lazio Recipes. Almond Ricotta Cake is similar to this Lemon Ricotta Cake but with a delicious almond flavor. Limoncello Ricotta Cookies are fluffy and cake-like cookie with an irresistible limoncello glaze. Classic Anisette Cookies are every Italian grandmother's favorite treat! Full of flavor and great with coffee

Almond Ricotta Cake Italian Dessert - This Delicious Hous

Instructions. Add all ricotta ingredients (starting with the lesser amount of water (3/4 cup/180 ml and salt (1/2 tsp) as original recipe is written) to a high-speed blender and blend until smooth and creamy, scraping down sides as needed (~2 minutes) Preheat the oven to 160 degrees C fan. Lightly grease a 20cm round cake tin with butter and line the base with baking parchment. In a medium bowl, beat the butter and 150g sugar until light and fluffy, 2 - 3 minutes. Add the lemon zest and vanilla and beat again until combined Coconut Almond Ricotta Cake Start by preheating your oven to 350 F and lining a 9 x 13 inch baking dish with foil. In a large bowl, whisk together the cake mix, eggs, water, oil, and vanilla. Mix until smooth and no lumps remain Italian Almond Ricotta Cookies are easy to make and perfect for every occasion. Made with ricotta cheese, almond extract, and topped with a delicious glaze, this is sure to be your new favorite Italian cookie recipe. It's no secret that Italians love to cook with ricotta cheese. And for good reason

In the bowl of your stand mixer (or another large bowl), add eggs, ricotta, almond extract. and lemon zest. Mix at low to medium speed (or whisk by hand) until smooth. Mix in dry ingredient just until blended. Add butter and then add 3/4 cup cherries, taking care not to crush the cherries Preheat oven to 160ºc. Grease and line a 20 cm springform cake tin. Beat together the ricotta, egg yolks, and sugar in a stand mixer, making sure the mixture is completely smooth. Add the liqueur and orange juice, stir through, then add the almond meal, mixing well by hand to incorporate https://thisdelicioushouse.com/almond-ricotta-cake-italian-dessert/Italian Almond Ricotta Cake is the perfect Italian dessert. This recipe is full of flavor.

Almond flour helps keep the cake moist, while fresh ricotta gives the cake a fluffy texture. Be sure to use a good quality ricotta (the ingredients should list just milk and/or whey, salt and vinegar). Serve the cake on its own with a cup of coffee or tea, or dress it up with whipped cream or ice cream for a festive dessert Whisk together dry ingredients in small bowl (almond and coconut flours, baking powder, and salt). Cream butter, vanilla, and sugar. Add one egg and blend until fluffy Add ricotta, lemon juice, and lemon zest, beating thoroughly until combine

Almond Ricotta Cake - Cooking with Nonn

Preheat oven to 350°. Line a 9-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and.. In a large bowl, beat the butter with the mixer until light and fluffy, about 3 minutes. Add the remaining ¾ cup sugar, vanilla, egg yolks, ricotta cheese, lemon zest and lemon juice, and beat on medium until smooth. Add the ground almonds, flour, baking powder and salt and beat again on medium speed until just combined Heat oven to 350F and line a round cake pan with parchment. Beat together the 3 eggs, 1 tsp vanilla, 1/2 cup sweetener, 1/2 cup ricotta, and 4 tbsp lemon juice. Taste the batter and if you prefer it sweeter, add the 2 tbsp sweetener. In a separate bowl, sift together the 1 cup almond flour, 2 tbsp coconut flour, 1 tsp baking powder, and 1/2 tsp.

Ricotta Almond Cake Italian Food Foreve

  1. Instructions. Preheat the oven to 325 degrees F. Grease a 9-inch round spring form pan. To a stand mixer or a bowl using a handheld mixer, add the butter, ricotta, egg yolks, almond extract, Swerve, stevia and salt. Blend until combined. Next add the almond flour and lemon zest and blend again until incorporated. Set aside
  2. Instructions. Preheat oven to 325°. Place a round of parchment in the bottom of a springform pan and lightly grease and flour (if you'd like the cake to remain gluten free, use a Tbsp. or so of almond meal to coat the pan, rather than flour). In the bowl of an electric mixer, whip the egg whites until soft peaks form
  3. Lemon Almond Ricotta Cake. Our friend greens and chocolate has parlayed her love of almond and lemon into a heavenly ricotta cake that's rich and dense — yet also amazingly light. It's the perfect spring dessert. The flavor combination of lemon and almond is one of my favorites, and I start craving it during the spring months
  4. Method: Cream the butter, vanilla, and sweetener until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined. Working by thirds, mix 1/3 of the dry ingredients into the batter. Add and egg an mix
  5. utes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3

Almond Ricotta Cake Is Both Traditional and Delicious

  1. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture
  2. Add the ground almond and mix to combine. Add the ricotta and beat to combine. In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add the sugar until stiff peaks form. Beat 1/3 of the meringue into the egg yolk batter. Gently fold in the remaining meringue in 2 batches until no whites remain
  3. Almond Ricotta Cake recipe . Servings: 10. Yield: 1 8-inch cake . Ingredients . ½ cup unsalted butter, at room temperature. ¾ cup white sugar. 2 teaspoons vanilla sugar. 1 large lemon, zested and juiced. 4 large eggs, divided. 2 cups blanched almond flour. 9 ounces ricotta cheese. ⅓ cup white sugar. ¼ cup sliced almonds, or to tast
  4. Rossella and Nonna Romana are making this easy and delicious Almond Ricotta Cake! You will love this one!Full Recipe HERE: https://www.cookingwithnonna.com/..
  5. How to Make Almond Ricotta Cake (a 2 layer cake) Step-by-Step. Prepare 2 (8 inch) cake pans by greasing well. Line the bottom of pans with waxed paper or parchment paper. Grease the paper. Dust entire pan (s) with flour. Tap out excess. Preheat oven to 350 degrees or 325 degrees for convection oven
  6. Soft Almond and Ricotta Cake. This Cake made with Almond and Ricotta and a few drops of dark chocolate is a fast and easy dessert to make, especially loved by children for a snack or for breakfast with a nice glass of milk to start the day.. The prerogative of each dessert is to be loved at first bite and this cake, rest assured, will give you just that; I managed to find a perfect balance.
  7. utes; until the cake is beginning to turn golden on top and the edges start to pull away from the side of the pan

300 g 10.6 ounces ricotta. flaked almonds for decoration. icing sugar for serving. Instructions. Heat oven to 180 degrees C (356 degrees F) and line the base and sides of a 20cm (8 inch) round cake tin with baking paper. Place 100g (3.5 ounces) of the castor sugar and the lemon zest in a food processor and blitz until finely ground January brings this Citrus Ricotta and Almond Cake, using oranges and lemons that are in season in the Southern Hemisphere. This delicious Italian cake is beautifully moist, made with Ground Almonds and ricotta cheese and is the perfect cake that can also be served as a dessert with a dollop of cream for a little decadence Preheat oven to 350°. In a large mixing bowl whisk the ricotta, olive oil, sugar, and zest until completely combined. In a separate large bowl whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure and clumps are removed Oct 19, 2020 - Italian Almond Ricotta Cake is the perfect Italian dessert. This recipe is full of flavor and so simple to make with ricotta cheese, almonds, and extract

Mix cake mix, egg and water together and pour into prepared pan. Mix ricotta, almond extract and sugar until well blended with hand mixer. Place by spoonfuls on top of batter as close together and evenly as possible, or 2 tablespoons into each muffin. Bake for 30-40 minutes. Serve with berries or cherries 1/2 cup (4 ounces or 115 grams) unsalted butter, softened. 2/3 cup (165 grams) ricotta. 1/3 cup (45 grams) cornmeal. 1 cup (135 grams) firm-packed almond flour or meal. 1/2 teaspoon fine sea salt. 1/4 cup apple, quince or apricot jam (optional, for glossy finish) Heat oven to 300 degrees F. Butter a 9-inch round cake pan and line the bottom. Instructions. Preheat oven to 325°F. Line an 8-inch square pan with parchment paper, or cut a circle to fit in the bottom of an 8-inch round pan. Measure the almond flour, coconut flour, baking powder and salt into a small bowl. Whisk to combine and remove any lumps or use a sifter Add ground almonds & ricotta & beat until well combined. Using a clean, dry balloon whisk attachment, beat egg whites in a clean, medium-size bowl, using an electric mixer, until stiff peaks form. Gradually add the remaining sugar & beat until thick & glossy. Fold one-third of the egg white mixture into the almond mixture

italian almond ricotta cake, my way

Add your softened butter and sugar to a large bowl. Cream using a mixer or handheld beater for around 2-3 minutes or until the mix becomes light and creamy. Next pop in the ricotta cheese and continue mixing on a medium-high setting for 5 minutes. In a small jug, add the eggs, vanilla essence and lemon zest Grease and line the sides and bottom of a 20cm round cake tin with baking paper. Preheat oven to 160 degrees celsius (140 degrees if using fan forced). Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl. Beat until smooth and well combined. Pour the mixture into the tin Tips for a Soft and Moist Almond Ricotta Chocolate Cake. Room Temperature Ingredients - this rule is basic when making cake, cookies, cupcakes, bars and other baked products that requires creaming or intense mixing to make the consistency light and fluffy. Room temperature ingredients Mix easily together. Leave the ingredients at the counter top at least 30 minutes to 1 hour before using it Add the almond extract and ricotta and beat until combined. Add the flour, baking powder and salt, mixing in with the wet ingredients until combined. Pour the batter into the prepared cake pan. Bake for 40 to 45 minutes, until slightly golden and a toothpick comes out of the middle clean. Let cool. Once the cake is cool, prepare the glaze: In a.

Almond, Ricotta and Polenta Cake From The River Cafe Classic Italian Cookbook by Rose Gray and Ruth Rogers For 10-12; makes 1 x 26 cm round cake. 225g unsalted butter, softened, plus a little for the tin 250g blanched almonds ( I successfully substituted almond meal) 100g fine polenta (maize flour) finely grated zest of 6 lemons 250g caster suga Directions. Heat oven to 325 degrees. Line the base of 9 inch springform cake pan with parchment paper and oil sides of pan and set aside; Place the softened butter, 2/3 cup sugar, vanilla and lemon zest in a mixing bowl and beat with electric mixer for 5 minutes or until mixture is pale and creamy

Ricotta, Almond Lemon Cake My Little Italian Kitche

This Ricotta and Almond Cake with Polenta is from Green Kitchen Stories' second cookbook, Green Kitchen Travels. The original name for the cake is Torte di ricotta e Polenta. They say this is the kind of cake you can find in every deli in Italy Packed with a bright citrus flavor, this Citrus Almond Ricotta cake is moist and light from the use of olive oil and dairy. A perfect cake for all seasons and a definite show-stopper with a simple but elegant presentation. Gluten-free and sugar-free, this almond cake is suitable for low carb and keto diets without sacrificing taste and texture

Ricotta Almond Cake - Cooking with Nonn

  1. Add egg yolks, one at a time, mixing after each addition. Add almond meal and beat to combine. Fold in ricotta. Take the cold beaters and bowl from the freezer. Beat egg whites and remaining sugar until stiff. Gently, fold them into the cake batter. Pour the mixture into an 8 inch spring form pan lined with parchment paper
  2. utes
  3. METHOD. Preheat oven to 325 degrees F. Prepare a 9-inch rounded cake pan by buttering and layering the bottom with parchment paper. Beat oil, eggs, and sugar till the mixture becomes frothy. Carefully add the ricotta/paneer and mix till the ricotta blends well. Mix in almond essence, salt, and baking soda
  4. g or whipping or separating or chilling or folding required. The batter comes together in a cinch; all the ingredients just need to be mixed well with a spatula and then baked. It's perfect for a Valentine's Day dinner or any special occasion
  5. utes. Add eggs, one at a time, mixing until just combined. Add ricotta. Whisk to combine. Stir in the flour, salt, baking powder, ground almond, and milk. Fold in 1 cup of raspberries
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Lemon Almond Ricotta Cake with Lemon Glaze is a perfect elegant dessert! The flavor combination of lemon and almond is one of my favorites, and I particularly start craving it during the spring months. Obviously lemon baked goods are popular around spring and Easter, and this year I have a new favorite lemon dessert - Lemon Almond Ricotta Cake Flourless Cherry Almond Ricotta Cake coming to you today! It was a baking day today. With a mound of cherries from the farm down the road and a tub of ricotta lef tover from making my 10-Minute Creamy Lemon Ricotta Cherry Parfait, I decided that baking a nice light cherry cake would be a good idea for this summer morning.. While I had lots of ideas for using cherries from my 8 Fabulous Cherry. Add the eggs one at a time, making sure each is well combined before adding the next. Scrape down the sides of the bowl. Add the flour, half a teaspoon of salt, the lemon zest, ground ginger and ground almonds and mix until fully incorporated. Fold the ricotta and half the blueberries into the batter and scoop into the prepared tin In a medium sized mixing bowl, whisk to combine the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, cream the butter, sugars, and ricotta for 4-5 minutes on medium speed, until light and fluffy. Add the vanilla and almond extract. With the mixer on low, add the eggs one at a time

Italian Lemon Ricotta Cake Light & Moist Recipe - This

Almond Ricotta Pound Cake: Lemon Marmalade, Lemon Ricotta Gelato Frequently named amongst the best restaurants in Nashville, and yet another in the long list of places proudly promoting a seasonal menu focused on Italian accented Southern fare, it was at City House that the trip's final dinner with family would be enjoyed and although some. Scoop some almond ricotta cake batter into the bundt pan to line the bottom of the pan. Top with scoops of cherry pink batter, preferably 1 inch from the bundt cake bowl walls. Top with the remaining almond ricotta batter. Bake for 60 minutes or 70 minutes, until a toothpick inserted in the middle of the cake comes out clean Preheat oven to 160°C/320°F fan-forced. Grease and line the base and sides of a 20 cm round cake tin. In the bowl of an electric mixer, beat the butter, vanilla, lemon zest and 100 g of the sugar for 10 minutes on high speed until pale and creamy. Every few minutes, scrape the mixture down the sides of the bowl Pre-heat the oven to 350 degrees. Spray a 9-inch cake pan with spray, line with parchment paper, and then spray parchment paper. Set aside. Whisk flour, sugar, baking powder and salt in a large bowl. In the bowl of your stand mixer, add eggs, ricotta, almond extract. and lemon zest. Mix at low to medium speed (or whisk by hand) until smooth

5-Ingredient Vegan Almond Ricotta Minimalist Baker Recipe

Flourless lemon, almond and ricotta cake - thelittleloa

Coconut Almond Ricotta Cake - Yummy Crumbl

Beat the butter with 150g caster sugar until creamy, about 3 minutes. Add the vanilla sugar or extract, lemon zest and lemon juice; mix well. Add egg yolks one at a time and mix constantly after each addition. Fold ground almonds and ricotta into the cake mixture using a plastic spatula until well blended. Beat egg whites in a clean bowl until. Almond Ricotta Cake, for Bookclub. Jump to Recipe Almond Ricotta Cake topped with sliced Blood Oranges and Apricot Glaze, for Bookclub. My Brooklyn Bookclub is a longstanding one. We have been meeting since May of 2001. Tomorrow night we will meet to discuss The House of Mirth by Edith Wharton. Whoever is hosting the evenings discussion.

Chef Shares: Almond-Ricotta Cake. Published March 15, 2021 7:11 pm. This delicious and light dessert will be a welcomed addition to your springtime meals. Bring out the inner Chef in you! Ingredients. 100 g (3 oz /1/2 scant cup) unsalted butter; 150 ml (5 fl oz /1/3 scant cup) honey; Finely grated zest of 3 lemons; 1/2 teaspoon pure vanilla extrac Preheat the oven to 325F and grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment. In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt. In a large bowl, beat the butter with the sweetener until creamy. Beat in the ricotta until well combined The ricotta makes this luscious almond-flavored cake ridiculously moist and the additional kiss of almond in the sweet glaze is well, the icing on the cake! Ingredients: 3/4 cup unsalted butter, softene Preheat the oven to 150C. Beat together the ricotta, egg yolks, almond extract and sugar in an electric mixer until smooth. Stir in the almond meal and lime zest. Whisk the egg whites in a clean, dry bowl until soft peaks. Fold 1/3 of the egg whites into the ricotta mixture to loosen, then fold in the remaining

almond ricotta cake, baking, Blogging, cake, food blogger, food photo, food photography, photo, ricotta cake, sweet One of the great part of food blogging is that you can discover new and interesting recipes almost every time you open your browser; you can see what bloggers cook and enjoy in different parts of the world, and of course try to. Grease a 9-inch-by-13-inch sheet pan or baking pan. To a small saucepan, add the water and butter. Bring to a boil over medium-high heat. In the meantime, to a medium mixing bowl, add the flour. Lemon Ricotta Cake. Admittedly this is a not so traditional Italian Ricotta Cake - the more traditional ricotta cake is made either with either almond flour or semolina flour. I've tried the almond version and while it's so delicious I actually prefer this softer version made with all white flour Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan. In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine. Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon

Instructions. Preheat oven to 350F and prepare a loaf pan with parchment paper. In a medium sized bowl, stir together the oat flour, protein, blueberries, baking soda and baking powder and then set aside. Place the eggs, ricotta, Truvia, almond butter and extract into a mixer and beat until smooth

Flourless Chocolate Almond Cake with Chocolate GanacheOrange-and-Ricotta Pound Cake & A Few Gift IdeasChocolate Cherry Amaretto Cake | The Cake Merchant

Heat oven to 200C/400F. Spray a 26-cm springform pan with non-stick cooking spray, set aside. Beat the softened butter, ½ of the powdered sugar, vanilla extract, lemon zest, lemon juice and the extracts in a standing mixer or with a hand mixer until very creamy and fluffy The first thing to do is to make the crust. I used my Almond Graham Crumb Crust, so follow the link for that recipe. This makes either a 9 or 10 inch cheesecake. It works with either size. Preheat your oven to 350 degrees F. Put three cups ricotta and one package (8 ounces or 227 grams) cream cheese in a bowl Directions. Brush sides of an 8 or 9-inch round baking pan and sprinkle with flour. If available, line bottom with a round disc of parchment paper for easy removal. 2. In a large mixing bowl, mix butter until light and fluffy. Add 3/4 cup sugar and mix thoroughly. 3

2 cups hot water. kosher salt. Soak the almonds in hot water for at least an hour and then add the almonds and about ¼ cup of the almond soaking water to the bowl of a food processor. Puree until soft and spreadable. If you want to add more water for a looser texture- go ahead Heat the oven to 375 degrees. Brush the top, bottom and sides of an 8-inch springform pan with the melted butter. Whisk together the ricotta, honey and orange zest in a small bowl until combined. Combine the almond flour, all-purpose flour, baking powder and salt in a small bowl. In a standing mixer, beat the butter and sugar on medium-high. A ricotta cake is an Italian dessert, usually made with semolina or almond flour. My best description is that it's somewhere between a cheesecake and a pound cake. Its texture is dense, yet tender, and has a nice crumb, so it slices beautifully into perfect wedges

*Almond Ricotta Cake*Key Lime Cream Cheese Icing*Sliced AlmondsAlmond Ricotta Cake is Tameka's signature cake developed in her New Orleans kitchen in 2015! Not the biggest fan of traditional almond wedding cake, Tameka wanted to make a cake with a unique, flavorful twist. The original version is a bundt cake, but we're sure you'll enjoy this cake layered in a jar just the same...with sliced. Combine the flour, almond meal, baking powder and salt in a medium bowl. In the bowl of your stand mixer fitted with the paddle attachment cream the butter and 1 cup of sugar until light and airy, about 2 minutes. Beat in the eggs 1 at a time. Scrape down the sides of the bowl and add the ricotta, then the almond and vanilla extracts

BEST CHOCOLATE CAKE EVER!!!!! - Yummy Healthy Easy

Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with mixer until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake pan, smooth the top with a butter knife. Instructions. Preheat oven to 180 degrees celcius. In a blender/food processor or electric mixer combine oil, zest, eggs, juice, and stevia until smooth and light and fluffy (this is important). Pour into a mixing bowl and fold in the remaining ingredients until combined. Spoon into a 20cm greased cake tin, lined with baking paper (it will look. Lemon Almond Ricotta Cake. Our 8 Lemon Almond Ricotta Cake has returned for the season. This moist, spongy cake is a lemon lover's dream, and we've topped it with a layer of slivered almonds to give it an extra special crunch. May also be ordered for same day purchases at: ordermariposa.com. Ricotta cheese, org unrefined cane sugar, cage-free. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape. Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled.

Eggless Tres Leches Cake | Tres Leches Cake Recipes - DesiTender and moist, this Lemon Pound Cake has sour cream for

By: Rossella Rago Ingredients For 1 Batch(es) For the Filling: 2 cups whole milk ricotta 1 teaspoon cinnamon 1 teaspoon almond extract 1 packet Pane Angeli Vanillina powder 2 Gala or Granny Smith apples, cut into 1 inch chunks Confectioners sugar for dusting For the Crumble Crust: 2 1/3 cups 00 or all purpose flour 3/4 cup almond flour 2 teaspoons baking powder 1/2 cup granulated sugar 1/2 cup. This Ricotta and Almond Cake with Polenta is from Green Kitchen Stories' second cookbook, Green Kitchen Travels. The original name for the cake is Torte di ricotta e Polenta. They say this is the kind of cake you can find in every deli in Italy 1. In a bowl, beat eggs with sugar until pale and creamy. 2. Add oil and Ricotta and incorporate until smooth. 3. Add flour and almond meal and incorporate gently into the eggs mix then add the lemon zest and juice, vanilla and a tablespoon of Amaretto (Italian almond liqueur). 4. Pour the batter in a cake tin (buttered and floured) and bake in. Method. STEP 1. heat oven to 190 beat butter, ricotta, eggs and sugar together fold in the flour and ground almonds spoon half the batter into lined tin put jam evenly over middle put remaining half batter on top of jam put apricot quarters on top of the mixture, arranged evenly scatter over flaked almonds and 1 tbsp caster sugar. STEP 2 Method: Grease and flour a 22 cm (9 in) cake tin, and line the base with baking paper. Place the ricotta, egg yolks, almond extract and caster sugar into a mixing bowl, and beat until smooth. Stir in the almond meal, lemon zest and juice. Beat the egg whites until you have soft peaks, then fold a few spoonfuls into the ricotta and almond mixture