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
Ingredients:
Topping:
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
