Ricotta Almond Gluten Free Cake

Great British Bake Off: The Beginning | Episode 4| Signature: Torte (Part 1)

The original recipe is from My Yellow Apron.

I was researching tortes for this challenge and landed on this one because it called for ricotta and I had some that was about to expire in the fridge. Unfortunately, I only had half the amount of ricotta that the recipe called for so I had to cut the entire recipe in half.

Since it was GF I assumed that it wouldn't be a huge hit but it turned out delicious! It is very almondy, very soft and delicate, and absolutely melts in your mouth. I will definitely make this again with the full recipe! I found that with dividing the recipe in half the olive oil and almond extract were a bit too prominent.

I made it in a shallow tart pan instead of a traditional cake pan because my tart pans are slightly smaller than my cake pans.

Ingredients

• 1 cup ricotta

• 1 and 1/2 cup very finely ground almond flour

• 3 eggs

• 1/2 cup olive oil

• 3/4 cup sugar

• 2TSP baking soda

• a pinch of salt

• 1 TBSP almond extract

• Powdered sugar for dusting

Method

1. Preheat oven to 325 degrees F

2. Prepare a 9-inch rounded cake pan by buttering and layering the bottom with parchment paper

3. Beat oil, eggs, and sugar till the mixture becomes frothy

4. Carefully add the ricotta and mix till the ricotta blends well

5. Mix in almond extract, salt, and baking soda

6. In batches add the almond flour

7. Fold in carefully. DO NOT OVER MIX.

8. Pour the batter into the prepared pan and bake till a toothpick comes out clean (about an hour)

9. Let the cake cool completely before you cut it.