Italian Amaretto Ricotta Cake from the kitchen of Monica Bliss

New Lebanon— I have a few recipes that call for a cup of ricotta, which leaves about 3/4 of a cup in the container, which I always wondered what to do with. I recently came across a recipe for a ricotta cake which was super simple and could be made with ingredients already on hand. I had the brilliant idea to add amaretto and viola — a new favorite dessert! Ricotta will never go to waste in my house again! 

Italian Amaretto Ricotta Cake

3/4 cup ricotta cheese
1/2 cup almond flour
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
4 tablespoons amaretto liquor
1/2 cup white flour
1/2 teaspoon baking powder
1/4 teaspoon salt
powdered sugar for dusting

Preheat the oven to 360 degrees and grease one round cake pan.

Whisk together ricotta cheese, almond flour, sugar, eggs, vanilla, and amaretto. 

Use a fork to mix up white flour, baking powder, and salt. 

Add dry mixture into wet mixture and gently combine.

Pour batter into the prepared cake pan. Bake for 30 minutes. 

Sift powdered sugar over cake before serving. 

Tips:

Can be served with whipped cream or vanilla ice cream. 

For an alcohol-free cake, replace amaretto with 1/2 teaspoon of almond extract.

Toast a slice of cake in the air-fryer for an extra special treat!