Description
1 cup ricotta cheese
½ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
1 tsp almond extract
1 ½ cups almond flour
½ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup sliced almonds (for topping)
Powdered sugar (for dusting)
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
In a large bowl, beat the ricotta cheese, butter, and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry to the ricotta mixture, stirring until just combined.
Spoon the batter into the prepared muffin tin, filling each about ¾ full.
Sprinkle sliced almonds on top of each cake.
Bake for 18-22 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
Let cool slightly before dusting with powdered sugar. Serve and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 180 per tea cake Servings: 12 tea cakes
