Almond Ricotta Loaf Cake

• portioner: One 9x4x4 or 9x5 loaf

Ingredienser

For the ricotta cake:

275g granulated sugar

Zest of one medium lemon (save juice for the glaze)

350g full-fat ricotta, at room temperature

85g unsalted butter, melted and cooled

60g neutral oil (such as grapeseed or canola)

3 large eggs, at room temperature

5g kosher salt (1 1/4 tsp Diamond Crystal; scant 1 tsp if Morton’s)

1 tsp pure vanilla extract

1/2 tsp pure almond extract

200g all-purpose flour

50g almond flour

2 1/2 tsp baking powder

For the crackly lemon glaze:

50g icing (powdered) sugar, sifted

3-4 tsp lemon juice, freshly squeezed

Vejledning

Preheat the oven to 350°F (175°C) with a rack in the center. Line a 9 x 4-inch Pullman pan or 9x5-inch loaf pan with a parchment paper sling, leaving about 3 inches of overhang on the long sides for easy removal. Lightly grease the pan and parchment.

Place the lemon zest and sugar in a small bowl. Rub the zest into the sugar with your fingertips until fragrant. Set aside.

Place the ricotta in a large bowl. Using a handheld mixer, beat on medium until smooth, about 1 minute. Add the lemony sugar, butter, oil, salt, and extracts. Beat on medium until smooth and well combined, 1-2 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition.

In a small bowl (you can use the one where you mixed the lemon sugar), whisk together the all-purpose flour, almond flour, and baking powder. Add to the wet ingredients and mix on low just until combined. Use a flexible spatula to fold from the bottom of the bowl to make sure everything is well-mixed and there are no pockets of unincorporated flour. Scrape the batter into the prepared pan and smooth the top.

Bake for 60-75 minutes, or until well-browned and firm to the touch and an instant-read thermometer registers 200F when inserted into the very center of the loaf. Let cool for a few minutes while you prepare the glaze. Lower the oven temperature to 300F.

To make the glaze, whisk together the icing sugar and 3 tsp lemon juice to form a thin glaze about the consistency of runny honey. (Add more lemon juice a little at a time if needed.)

Place a wire rack on a large sheet pan and carefully remove the loaf from the tin using the parchment sling. Place the cake on the wire rack (no need to remove the parchment completely; just pull it down so the sides of the cake are exposed). Use a pastry brush to paint the glaze evenly over all sides of the cake (except the bottom). Use all the glaze and paint multiple coats if needed.

Return to the oven and bake for 2 minutes to set the glaze. Cool the cake completely, then transfer back to the loaf pan until ready to slice and serve (overnight, if possible). I like to keep the top exposed so the glaze stays crunchy.

Cake keeps for several days at room temperature. I like to store it cut side down in the pan, slicing off slivers or slabs as desired.