Gluten Free Almond Ricotta Cake
(Makes one 9-inch cake)
2 cups almond flour
1/3 cup unflavored whey protein powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup ricotta cheese
3 large eggs, room temperature
1-1/2 teaspoon almond extract
1/3 cup apricot preserves
1 tablespoon Amaretto liqueur
1/3 cup sliced almonds, toasted
Preheat the oven to 325⁰ F and grease the bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper and grease the parchment.
In a medium bowl, combine the almond flour, protein powder, baking powder and salt.
In a large bowl, beat the butter and sugar together until creamy. Add the ricotta and beat to combine. Beat in the eggs, one at a time; then beat in the almond extract. Add the almond flour mixture and beat until smooth.
Spread the batter in the prepared pan. Bake for 40 to 50 minutes, or until the top is light golden brown and is firm to the touch.
Remove and let cool for 15 minutes, then run a knife around the inside of the pan and loosen the sides; remove the circular wall of the pan. Allow to cool completely before adding the topping.
To make the topping:
Heat the preserves in a small saucepan until melted.
Pour the mixture through a strainer to remove the whole pieces of fruit.
Stir the Amaretto into the strained apricot jelly.
Spoon the jelly topping evenly over the top of the cake; sprinkle the sliced almonds on top.
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This Italian Almond Ricotta Cake is incredibly moist and dense with a bit of crunch from the almond topping. Made with almond flour and ricotta it is naturally gluten free.