Layered Ricotta Cake

• Vegetarian

• Refrigerated

  • 6 Egg, large

• Baking & Spices

  • 1 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/2 cups Flour
  • 1 Optional - powdered sugar or cocoa powder - dust when serving
  • 1/4 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/4 cup Butter
  • 1 cup Milk
  • 1 lb Ricotta cheese

Found on craftycookingmama.com

Description

Ingredients

• For cake:
• 2½ cups flour
• 1½ cups sugar
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup butter, cubed
• 1 cup milk
• 3 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• For Ricotta Mixture:
• 1 pound ricotta cheese
• 3 large eggs
• ½ cup sugar
• 1 teaspoon vanilla
• optional - powdered sugar or cocoa powder - dust when serving

Directions

• Preheat oven to 350°. Grease/spray a 13x9 baking dish.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
• Using a pastry blender, cut in butter until mixture resembles cornmeal.
• Add in milk, eggs, oil and extracts. Beat until smooth. Pour cake batter into baking dish.
• In a large bowl (go ahead and use the same bowl) mix together ricotta cheese, eggs, sugar and vanilla.
• Evenly pour/spoon ricotta mixture over cake.
• Bake for 40 - 45 minutes or until toothpick inserted near center comes out clean.
• Most of the ricotta cheese mixture will have sunk to the bottom creating almost a custard layer.
• Cool on wire rack. Serve and enjoy. Sprinkle with powdered sugar, cocoa powder or top with a jam or fruit syrup.
• Store covered in the fridge. Let cake sit for a few minutes at room temp before serving.