Ingredients
Equipment
Method
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Position the baking rack in the middle of the oven
Prepare the Pan:
- Use 1 tablespoon of butter to grease a 9-inch standard springform pan.
- Add 1 tablespoon of powdered sugar to the pan, tilting and shaking to coat evenly. Shake out any excess. Set the pan aside.
Mix Dry Ingredients:
- In a medium mixing bowl, whisk together 220g of all-purpose flour, 3g of baking powder, and 3g of salt. Set aside.
Cream Wet Ingredients:
- In a large mixing bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, cream together 113g of softened unsalted butter, 300g of sugar, and 425g of ricotta cheese until the mixture is light and fluffy, about 5 minutes.
- Add 100g of eggs (2 large eggs) and 5g of almond extract to the mixture and continue to cream for another minute.
Combine Ingredients:
- Gradually add the dry flour mixture to the creamed mixture, mixing until just combined.
- Gently fold in 75g of finely chopped almonds.
Bake the Cake:
- Pour the batter into the prepared springform pan.
- Bake on the center rack for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for at least 10 minutes before releasing the springform and transferring the cake to a wire rack to cool completely.
Add Toppings:
- Once the cake is completely cooled, sprinkle sliced almonds on top.
- Use a fine mesh sieve to dust the top of the cake with powdered sugar until just covered.