Almond Ricotta Cake with ricotta frosting

INGREDIENTS 

1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1/4 tsp kosher salt
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
4 large eggs, at room temperature and separated
300g / 1 1/4 cups whole milk ricotta
200g/  1 1/2 cups almond flour (smooth out the lumps)
1/2 cup sliced almonds
confectioner's sugar for dusting

MAKE

Preheat oven to 325F. Grease or spray a 9" spring form pan. Dust with flour or almond flour.

Cream the sugar, butter, salt, and extracts until very light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. I do this in a stand mixer.
Beat in the egg yolks, one at a time, scraping down the bowl as necessary.

Add the ricotta cheese and continue beating for another minute or so until very smooth. Blend in the almond flour.

In a separate bowl, beat the egg whites until they form stiff peaks.

Gently fold the egg whites into the batter. I do this in two stages.

Spread the batter into your prepared springform pan and smooth out the top evenly.

Sprinkle sliced almond evenly over the top.

Bake in your preheated oven for 50-55 minutes. The cake will be puffed, golden, and not jiggly in the center. Lay a piece of foil loosely over the top of the cake towards the end of baking if it seems to be browning too quickly.

Let the cake cool for 10 minutes, then release the sides of the pan.

 Let the cake cool 15 minutes before dusting with powder sugar or adding frosting. 

FROSTING

ricotta

powder sugar

vanilla

lemon zest 

pinch of sugar

I did not measure. 

the bulk is the ricotta so place enough ricotta into a bowl and then add in the powder sugar and check for desired sweetness. Next add in the vanilla (or another extract) and the zest and taste test that as well.

Once you have the taste right use this for between and on top of the cake. 

I also toasted almond sliver with a pinch of salt and sugar then topped the cake with it.