¼ cup plus 1 tbsp. unsalted butter, at room temperature1 ½ cups flour
2 ½ teaspoons baking powder
½ tsp. salt
1 ½ cups ricotta, at room temperature
1 ¼ cup sugar
1/3 cup extra virgin olive oil
1 tbsp. vanilla extract
1 tsp. almond extract
Preheat the oven the 350 degrees. Butter your cake pan.Sift together the flour, baking powder and salt in a bowl. Whip together the butter, ricotta, sugar, olive oil, vanilla and almond extract in a separate bowl with an electric mixer. Add the dry ingredients to the wet and beat until nice and airy. Add the eggs into the mix. Pour the batter into your pan and bake for 45-55 minutes or until you put a toothpick into the cake and it comes out clean. Allow the cake to cool for around 15 minutes in the pan and then transfer to a wire rack to completely cool.
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