Not sure what to serve for the holidays? This recipe is a smaller version of the well-known cheese cake. Impress your guests with this delicious and easy to make cake! It is a crustless cake with a creamy body infused with almond extract. I also added raisins to add some texture. You can decorate it with anything you desire. I used lingonberry jam and roasted slivered almonds. Enjoy!
Recipe
INGREDIENTS
- 1 cup ricotta cheese
- 1/4-1/2 cup sugar
- 1/2 cup all purpose flour or almond flour
- 1 egg, lightly beaten
- 1 tsp almond or vanilla extract
- 1/4 cup milk
- handful of raisins
- 1/2 tsp baking soda
- pinch of salt
- oil for baking the almond slivers
- 1 cup slivered almonds for the top
- 20 oz lingonberry jam for the top
DIRECTIONS
- Preheat oven to 350 F / 180 C.
- Butter a 7 inch round cake pan.
- Mix the wet ingredients: egg, ricotta cheese, almond extract and milk.
- Sift the dry ingredients: flour, baking soda, sugar and salt.
- Gently combine the wet and dry ingredients.
- Fold in the raisins.
- Pour batter into the prepared cake pan. Smooth the top with a spatula. You can gently tap the form on hard surface so the top gets leveled. Let the mixture sit for 1 hour. Set aside.
- Meanwhile bake the slivered almonds: Apply oil to a cookie sheet and place the almond slivers on it. Bake in a preheated oven at 300 F for 10 – 15 minutes until golden brown. Set aside.
- Bake the cake mixture in a pre-heated oven for 30-35 min or until the edges are slightly golden and an inserted knife edge comes out clean. Let cool.
- Spread jam of your choice and sprinkle roasted almond slivers on the top.
- Serve warm or at room temperature.
Enjoy! Happy holiday!
Photo and text by twincitiesherbs.com.
Twin Cities Herbs 