Lemon, Chocolate Ricotta Almond Cake
Lemon, Chocolate Ricotta Almond Cake
2 cups Just Almond Meal
1 tsp baking powder
¼ tsp salt
3 eggs
1 cup sugar
1 tsp vanilla
1 15-oz tub (2 cups) fresh ricotta ("Traditional Fresh Ricotta Cheese" at Trader Joe's)
1 tbsp cocoa powder
Zest of 1 lemon
3-5 drops CTPG Lemon Essential Oil
1.) Preheat oven to 350 degrees F.
2.) In a large bowl, combine almond meal, baking powder, and salt.
3.) In a medium bowl, combine the remaining ingredients and mix well.
4.) Add the wet ingredients to the dry ingredients and stir well until smooth.
5.) Pour mixture into oiled 9-inch pan, deep pie dish, or springform pan. Bake 50-55 minutes until the cake is completely puffed up, no longer “jiggly” in the center, and very golden on the edges.
6.) Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day. Serve with whipped cream or garnish with lemon zest.
Serves 12
Prep time: 10 minutes
Hands off cooking time: 50-55 minutes
2 cups Just Almond Meal
1 tsp baking powder
¼ tsp salt
3 eggs
1 cup sugar
1 tsp vanilla
1 15-oz tub (2 cups) fresh ricotta ("Traditional Fresh Ricotta Cheese" at Trader Joe's)
1 tbsp cocoa powder
Zest of 1 lemon
3-5 drops CTPG Lemon Essential Oil
1.) Preheat oven to 350 degrees F.
2.) In a large bowl, combine almond meal, baking powder, and salt.
3.) In a medium bowl, combine the remaining ingredients and mix well.
4.) Add the wet ingredients to the dry ingredients and stir well until smooth.
5.) Pour mixture into oiled 9-inch pan, deep pie dish, or springform pan. Bake 50-55 minutes until the cake is completely puffed up, no longer “jiggly” in the center, and very golden on the edges.
6.) Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day. Serve with whipped cream or garnish with lemon zest.
Serves 12
Prep time: 10 minutes
Hands off cooking time: 50-55 minutes
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ReplyDeleteso delicious i had to make it two days in a row.
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