“This recipe is from the show Sugar on the Food Network. I've had this recipe for awhile now and I finally decided to try it. It is delicious! Very moist and full of flavor. Definitely a keeper. Only change I made was that I omitted the lemon zest just because I find it too overpowering.”
READY IN:
55mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Butter and line with parchment paper a 10-inch springform pan.
  3. With a whisk, beat eggs, sugar and oil until thick and pale. Add ricotta, juice, zest, rum, vanilla extract and almond extract until blended.
  4. In a separate bowl combine ground almonds, flour and baking powder. Add to ricotta mixture in 3 additions, whisking after each addition. Pour batter into springform pan and bake until a tester inserted into center comes out clean, about 40-45 minutes.
  5. Topping:.
  6. While cake is baking prepare topping. Blend together ricotta, egg, 1/4 cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar. Pour over sliced almonds and toss to coat.
  7. Allow cake to cool 6-8 minutes after coming out of oven. Increase oven to 375°F Spread ricotta topping over cake and sprinkle with glazed almonds. Return cake to oven for 15 minutes until almonds have browned. Cool cake completely before removing from springform pan.

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