Much of the baking my grandmother did (usually biscotti) included almonds in some way. The almond tree was brought to Sicily by the ancient Greeks, who considered it to be a symbol of hope. Sicilians love their almonds!
Of all the cakes I make, with the exception of Sicilian olive oil cake, this one is my (current) favorite. Paired with a cup of cappuccino, it is a fitting treat for a leisurely weekend morning breakfast.
The ricotta makes this luscious almond-flavored cake ridiculously moist and the additional kiss of almond in the sweet glaze is well, the icing on the cake!
Ingredients:
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup ricotta (whole milk not low fat)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup flour plus 2 tablespoons
- 2 teaspoons baking powder
- Pinch of salt (scant 1/8 teaspoon)
- 2 tablespoons lemon zest
Almond Glaze:
- 1/2 cup confectioners sugar
- 2 teaspoons lemon juice
- 1/4 teaspoon almond extract
- 1 teaspoon whole milk
- 1/4 cup sliced almonds
- Grease and flour a 7-inch cake pan and preheat the oven to 350*
- Using a large bowl and a hand mixer, beat the butter and sugar until light and fluffy (about 4 minutes).
- Add the eggs and beat until incorporated. Beat in the ricotta, vanilla and almond extracts.
- In a small bowl, whisk together the flour, baking powder, salt and lemon zest and then add it to the butter mixture. Beat just until the ingredients are combined.
- Fill the prepared cake pan with the batter. Bake in a preheated 350* oven for 45 minutes. Let cool.
- To make the glaze, whisk together the confectioners sugar, lemon juice and almond extract. Stir in the milk until smooth.
- Using a small dry skillet, toast the sliced almonds.
- Remove the cake from the pan and spoon the glaze evenly over the top and sprinkle with the almonds .
- Serve at room temperature.
