This cake was so easy to make. The ricotta becomes part of the texture. I have added a few more extracts. But here is what you need:
1 3/4 cup white all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
1 1/2 cup white sugar
1 15 oz container whole milk ricotta
2 large eggs
1 tsp almond extract
1 tsp vanilla extract
1 tsp lemon extract
1 lemon, grated
1/2 cup almonds, chopped finely
1/4 cup sliced almonds
When cake has cooled, add:
1 TBS sifted confectioners sugar
Preheat oven to 350. In springform pan, butter generously and sprinkle 1 TBS confectioners sugar in pan, rolling it to adhere to butter.
Medium bowl, combine flour, baking powder and salt. Whisk together till blended. Set aside.
In large mixing bowl, cream together butter, sugar and ricotta. Beat till fluffy for five minutes (this is very important). Add the eggs, lemon zest and extracts and cream together for a minute. Add flour mixture and mix until combined. Fold in chopped almonds.
Pour the batter (batter is thick) into prepared pan. Add 1/4 cup sliced almonds on top. Bake on center rack for 45-55 minutes until toothpick comes out clean.
Remove from oven. Wait at least 10 minutes. Add sifted confectioners sugar to cover almonds.
Note* it took my cake 55 minutes to cook.