A flavorful, super soft cake with ricotta and amaretto. Perfect to serve with your afternoon tea!
Total Time
50min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
•
1 2/3
cups
Type 1 Flour
•
1
cup
Ricotta Cheese
•
2/3
cup
Granulated Sugar
•
1/3
cup
Vegetable Oil
•
2
Eggland's Best Classic Eggs
•
1/3
cup
Almond Flour
•
1/3
cup
Amaretti Biscuits
, crushed
•
0.5
oz
Baking Powder
•
1
pinch
Salt
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
2.
In a large bowl whisk Eggland's Best Classic Eggs (2) and Granulated Sugar (2/3 cup) until light in color. Discharge any water collecting on top or bottom of the ricotta. Then while still mixing, slowly pour in the Vegetable Oil (1/3 cup) and the Ricotta Cheese (1 cup).
3.
Sift in Type 1 Flour (1 2/3 cups), Salt (1 pinch), and Baking Powder (3 tsp).
4.
Last, add in the Almond Flour (1/3 cup) and Amaretti Biscuits (1/3 cup).
5.
Oil and dust a baking pan, pour in the cake batter, and bake in a preheated oven at 350 degrees F (180 degrees C) for about 30 to 40 minutes or until a tooth stick inserted in the center comes out clean.
6.
Let it cool down completely on a wire rack, then dust the top with some powdered sugar and a few amaretti. Slice it up and serve or store it under a glass bowl for up to 5 days.
Nutrition Per Serving
CALORIES
376
FAT
20.0 g
PROTEIN
8.3 g
CARBS
41.2 g
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