Almond Cake with Ricotta Whipped Cream
I made this INCREDIBLE almond cake as a dessert for Christmas dinner. The orange and lemon made it bitter (in a tasty way) and I love the strong flavor of almond! I actually took this recipe from The New York Times and modified it so I was only using almond flour instead of wheat flour (it also makes it gluten free!). I also made a very subtle tasting ricotta whipped cream.
Makes 8 servings
1 small to medium orange
1 1/2 cups plus two tablespoons of almond flour
6 ounces raw almonds or or pre-ground almonds
1 tablespoon baking powder
½ teaspoon salt
3/4 cups sugar
⅔ cup olive oil
Confectioners’ sugar (optional) for dusting if not using ricotta whipped cream
Place the orange and the lemon in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
If using pre-ground almonds, skip to next step. Otherwise: heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground and set aside.
Set oven to 350 degrees and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, then take out the the pulp and seeds and throw out—so essentially just keep the ring. Cut the orange in half and discard seeds but keep the pulp (so rind and pulp). Put the fruits (rind and all) in the food processor and process almost to a paste. I till had tiny little pieces of orange and lemon rind and it tasted delicious in the finished product.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for 50 minutes to 1 hour. Let cool for 10 minutes, unmold and dust with confectioners sugar or top each slice with a dollop with ricotta whipped cream (below).
Ricotta Whipped Cream
3/4 pound of ricotta cheese
1/2 cup of heavy whipping cream
Whip ricotta cheese and cream together in a bowl with an electric mixer or in a Kitchen Aid until light and fluffy.