This recipe is from the All Day I Dream About Food blog. It has a lovely crumb, is fragrant and rich, and is absolutely delicious.
Almond Ricotta Cake
12 servings // 243.7 calories, 10.2g protein, 20.6g fat, 4.3g net carbs
2 cups Bob’s Red Mill almond flour super fine almond flour (about 200g)
1/3 cup Tera Whey unflavored whey powder*
2 teaspoons baking powder (make sure it’s fresh)
1/4 teaspoon salt
1/2 cup Kerrygold salted butter, softened
2/3 cup Swerve sweetener
1 cup whole milk ricotta cheese (any liquid poured off), room temperature
3 large eggs, room temperature
2 teaspoons almond extract
1/4 cup sliced almonds
Preheat the oven to 325F and grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment. (I use coconut oil spray.)
In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
In a large bowl, using a sturdy mixing spoon, beat the butter with the sweetener until creamy. Beat in the ricotta until well combined. Beat in the eggs, one at a time, until well combined, then beat in the almond extract.
Add the almond flour mixture and beat until smooth. Pile the batter—it will be somewhat thick, not pourable—in the prepared pan, smooth out the top, and sprinkle with sliced almonds. Bake 40 to 60 minutes (depending on your oven), until the top is a light golden brown and firm to the touch.
Remove and let cool 20 minutes, then run a sharp knife around the inside of the pan and unlock and remove the sides. Let cool completely before slicing.
To gild the lily: Dollops of heavy whipped cream, berries, slices of strawberries.
*Note: The protein powder helps make the cake light and fluffy, with a traditional cake crumb. Gluten is a protein and when you are baking gluten-free, another dry protein helps baked goods rise properly and hold their shape.