Inspired through way of a sugar cookie and providing ricotta and olive oil, this Italian candy cake is ready to grow to be the finest you’ve ever tasted. Ever. Ever.
By Cheeky Kitchen
Ingredients
1
container (15 oz) ricotta cheese, strained of extra 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
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Steps
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1
Gather your ingredients.
2
Heat oven to 325° F. Spray a 9” springform pan with baking spray.
3
In a stand mixer equipped with a paddle attachment, beat collectively ricotta, eggs and almond extract. In a separate bowl or enormous measuring cup, combine cream and olive oil. Add cake blend to ricotta combination in small amounts, alternating with including the cream and olive oil mixture. Beat till smooth. Pour into ready pan.
4
Bake for 1 hour, or till a toothpick inserted into the middle of the cake comes out clean. Cool fully earlier than elimination from springform pan.
5
In a small bowl, whisk collectively powdered sugar, milk and vanilla extract. Use extra or much less milk depending in your wanted consistency. Drizzle icing over cake.
6
Sprinkle with nonpareils.
7
Allow frosting to set earlier than chopping and serving
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