From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your Daily Inbox newsletter.

Ingredients:

1/2 cup ricotta cheese

4 tablespoons milk

4 tablespoons vegetable oil

1/4 cup sugar

Dash of salt

2 teaspoons baking powder

1-1/2 cups flour

Topping:

5 tablespoons butter

1/4 cup sugar

1/3 cup honey

1 cup sliced almonds

1 teaspoon vanilla

To Prepare:

In a large bowl, combine cheese, milk, oil, sugar and salt.  Sift baking powder with flour and add to cheese mixture.  Stir well and then knead lightly for about 5 minutes to form a smooth ball.  Set aside for 10 minutes.

Melt butter in a heavy saucepan.  Add sugar and honey and stir constantly over medium heat until mixture is thick and coats a wooden spoon.  Add almonds.  Remove from heat and add vanilla.

Preheat oven to 350 degrees.  Grease the bottom and sides of a 9-inch springform pan.  Place dough in pan and spread topping evenly over all.  Bake for 25 to 30 minutes, making sure topping does not get too brown.  Cool for 5 minutes, then remove sides of pan.  Serve warm.

Yields: 1 coffee cake

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