This is my healthier take on the viral Almond Croissant Ricotta Cake. This recipe is delicious, and because it includes our FlavCity Vanilla Cream Protein Smoothie, it’s high in protein. The slivered almonds add a delicious crunchy texture on top of the fluffy, flavorful cake. It makes the perfect dessert or midday snack with a hot cup of tea or coffee. Now that it’s cooler outside, get to baking this one!
Makes 8 servings
Breakfast, Dessert, Snacks
Directions
- Preheat the oven to 350F. Then grease an 8- or 9-inch springform cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the almond flour, FlavCity Vanilla Cream Protein Smoothie, and baking soda. Set aside.
- Separate the eggs, placing yolks in one bowl, whites in another.
- Whisk the yolks with the ½ cup sugar until it’s creamy. Add the ricotta, softened butter, vanilla extract and lemon zest and mix until combined.
Then gradually add in the dry ingredients into the wet, while mixing. - In a separate bowl, beat egg whites until stiff peaks form.
- Then slowly and gently fold the egg whites into the batter, being careful not to deflate the mixture.
- Pour the batter in the pan, smooth the top, then evenly sprinkle the slivered almonds over the top of the batter.
- Bake for about 50 minutes or until an inserted toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before releasing the rim. Then set it on a wire rack to cool completely.
- Once cooled, sprinkle the powdered sugar over top, slice and enjoy.
*If using plant-based FlavCity Vanilla Cream Protein Smoothie be sure to use 4 scoops instead of 2.
If using a very dry ricotta, add a splash or two of milk to thin it out.
You can use a coffee/spice grinder to make powdered versions of either maple or coconut sugar.
