INGREDIENTS:
For 12 cups Bundt cake:
- Sugar - 1 cup
- Water - 1 cup
- Lemon zest - 1 tsp (from one medium lemon)
- All purpose flour - 1½ cup
- Wholewheat Pastry flour - ½ cup (or use 2 cups all purpose flour)
- Baking powder - 2 tbsp
- Salt - ½ tsp
- Ricotta Cheese - 2 cups (either full fat or part skim will work here)
- Eggs - 2 large (or use 2tbsp egg replacer or flax seed meal whisked in 6 tbsp water)
- Lemon extract - ½ tsp
- Sliced Almonds - ½ cup
Glaze:
- Confectioners sugar - ½ cup
- Almond extract - ¼ tsp
- Lemon juice - ½ tsp
- Milk - 1-2 tsp
INSTRUCTIONS:
- Combine sugar, water and lemon zest in a medium saucepan. Bring the mixture to a boil while mixing to dissolve the sugar. Boil for 1-2 minutes. Turn off the heat and cool for 15-20 minutes.
- Preheat oven to 350°F. Thoroughly grease and flour 12 cups bundt cake pan.
- Sift flour(s), baking powder and salt in a mixing bowl.
- In another bowl, combine the sugar syrup, ricotta cheese, eggs and lemon extract. Mix well to combine.
- Add the wet ingredients to dry ingredients and mix well.
- Stir in the almonds.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it over onto a wire rack to cool completely.
- Make the Drizzle: Combine all the ingredients for the drizzle in a bowl and whisk well.
- Drizzle it over the completely cooled cake and sprinkle with some chopped almonds (if desired).
Source: Cook's Hideout
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