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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Almond ricotta sheetcake- grandma Kendro Recipe

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This recipe for Almond ricotta sheetcake- grandma Kendro is from Nothing Brings Families Together Quite Like Food ...Cookbook..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE CAKE:

½ cup water

½ cup butter

1 cup flour

1 cup sugar

½ teaspoon baking soda

¼ teaspoon salt

¼ cup whole milk ricotta

1 egg

1 teaspoon almond extract

FOR THE GLAZE:

¼ cup butter

3 Tablespoons milk

1 2/3 cup powdered sugar

1 teaspoon almond extract
Directions:
Directions:
Preheat oven to 350 degrees. Grease a 9 x 13 sheet pan or baking pan.

To a small saucepan, add the water and butter. Bring to a boil over medium-high heat.

In the meantime, to a medium mixing bowl, add the flour, sugar, baking soda and salt.

In a smaller bowl, stir together the ricotta, egg and almond extract until combined.

Add the egg mixture to the dry ingredients and stir to combine. When the butter and water have come to a boil, add it to the mixing bowl and whisk briskly until a batter forms.

Pour the batter into the prepared baking pan, using a rubber spatula to scrape the sides of the bowl.

Bake for 18-20 minutes until set in the center and golden on the edges.

WHILE THE CAKE IS BAKING – make the glaze. To the same small saucepan used previously, add the butter and the milk. Cook over medium heat until the butter is completely melted. Add the powdered sugar and the almond extract, whisking until smooth. Keep warm.

When the cake is done, pour the warm glaze over the warm cake. The glaze will set as it cools. Cool the cake before slicing.
Number Of Servings:
Number Of Servings:
12

 

 

 

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