Almond Ricotta Cake

We love a cake that is good for breakfast, snacking and dessert!!

Ingredients:

• 1/2 cup of unsalted butter; room temperature

• 2 eggs; room temperature

• 1 15 oz container of whole milk ricotta cheese

• 1 tsp of almond extract

• 1 tsp of vanilla extract

• Zest of 1 lemon

• 1 3/4 cup of AP flour

• 3/4 tsp baking powder

• 1/2 tsp of kosher salt

• 1/2 cup of almond; finely chopped

• 3 tbsp of silvered almonds (for topping)

• 1 tbsp of turbinado sugar (for topping)

Preheat your oven to 350F and prepare a 9inch round baking pan. (You can also use a 9inch square pan!).

Using either a stand mixer with the paddle attachment, or just a wooden spoon, cream together the butter and sugar. Add in your two eggs and mix until everything is well incorporated.

Add in your vanilla, almond extract and lemon vest. Mix well.

Fold in your dry ingredients (flour, baking powder and salt) and mix well. Finally, mix in your chopped almonds.

Pour the batter into your greased baking pan and sprinkle the slivered almonds and turbindao sugar on top.

Baked for about 45-55 minutes or until the top is golden brown and your toothpick comes out clean.