Ricotta Cake ! I claim innocence- I choose to make this in order to use up some leftover ricotta, and it is a very rich, tasty cake . So much so that it may have pushed whatever intellectual switch that rules my oven into a strike mode. Perhaps. I think it will have to be made by others, in a sort of scientific method thing to see if it does make an oven rebel out of jealousy or want.
Ricotta Cake
8 ozs WHOLE ricotta cheese
3 sticks of butter
2 3/4 cups of granulated sugar
6 eggs
3 cups of flour - sifted
1 teaspoon vanilla
1/2 teaspoon almond extract
Preheat the oven to 325 degrees.
Set out all ingredients to come to room temperature. Drain ricotta cheese in strainer. Grease a spring pan or
angel food pan.Cream together ricotta cheese, flavorings and butter. Gradually add the sugar and salt. Cream until fluffy.Add eggs one at a time - mix well after each addition. Add flour one cup at a time - mix well after each addition. Pour ( or spoon) into pan. Bake for 1 1/2 hours .
8 ozs WHOLE ricotta cheese
3 sticks of butter
2 3/4 cups of granulated sugar
6 eggs
3 cups of flour - sifted
1 teaspoon vanilla
1/2 teaspoon almond extract
Preheat the oven to 325 degrees.
Set out all ingredients to come to room temperature. Drain ricotta cheese in strainer. Grease a spring pan or
angel food pan.Cream together ricotta cheese, flavorings and butter. Gradually add the sugar and salt. Cream until fluffy.Add eggs one at a time - mix well after each addition. Add flour one cup at a time - mix well after each addition. Pour ( or spoon) into pan. Bake for 1 1/2 hours .
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