CHRISTMAS RICOTTA COOKIE CAKE


Inspired by a sugar cookie and featuring ricotta and olive oil, this Italian sweet cake is about to become the best you’ve ever tasted.

INGREDIENTS:

1 container (15 oz) ricotta cheese, strained of excess liquid
4 eggs & 1 teaspoon almond extract
3/4 cup heavy cream & 1/2 cup olive oil
1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix French Vanilla
4 cups powdered sugar
3-4 tablespoons milk or half-and-half
1 teaspoon vanilla extract
Nonpareil sprinkles & Baking spray

 

 

METHOD

Heat oven to 325° F. Spray a 9” springform pan with baking spray.

In a stand mixer fitted with a paddle attachment, beat together ricotta, eggs and almond extract.

In a separate bowl or large measuring cup, combine cream and olive oil.

Add cake mix to ricotta mixture in small amounts, alternating with adding the cream and olive oil mixture.

Beat until smooth.

Pour into prepared pan.

Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

Cool completely before removing from the springform pan.

In a small bowl, whisk together powdered sugar, milk and vanilla extract.

Use more or less milk depending on your desired consistency.

Drizzle icing over cake.

__________________________________

If you want to print recipe (or save PDF) without ADS, click on the yellow button “Print Friendly”.

Print Friendly, PDF & Email

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

__________________________________

Facebook Comments

Print Friendly, PDF & Email
Previous LIMONCELLO CREAM CANNONCINI
Next EGGPLANT PARMESAN LASAGNA

No Comment

Leave a Reply