Receta Lemon Almond Ricotta Bundt Cake
- Sugar - 1cup
- Water - 1cup
- Lemon zest - 1tsp (from one medium lemon)
- All purpose flour - 1½cup
- Wholewheat Pastry flour - ½cup (or use 2 cups all purpose flour)
- Baking powder - 2tbsp
- Salt - ½tsp
- Ricotta Cheese - 2cups (either full fat or part skim will work here)
- Eggs - 2 large (or use 2tbsp egg replacer or flax seed meal whisked in 6tbsp water)
- Lemon extract - ½tsp
- Sliced Almonds - ½cup
- For the Drizzle:
- Confectioners sugar - ½cup
- Almond extract - ¼tsp
- Lemon juice - ½tsp
- Milk - 1~2tsp
Method:
Combine sugar, water and lemon zest in a medium saucepan. Bring the mixture to a boil while mixing to dissolve the sugar. Boil for 1~2 minutes. Turn off the heat and cool for 15~20 minutes.
Preheat oven to 350°F. Thoroughly grease and flour 12cups bundt cake pan.
Sift flour(s), baking powder and salt in a mixing bowl.
In another bowl, combine the sugar syrup, ricotta cheese, eggs and lemon extract. Mix well to combine.
Add the wet ingredients to dry ingredients and mix well.
Stir in the almonds.
Pour the batter into the prepared pan and bake for 40~45 minutes or until a cake tester inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it over onto a wire rack to cool completely.
Make the Drizzle: Combine all the ingredients for the drizzle in a bowl and whisk well.
Drizzle it over the completely cooled cake and sprinkle with some chopped almonds (if desired).