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


  • 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


  • 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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