Chocolate Almond Cannoli Cake
|Unbleached flour||1 Cup (16 tbs)|
|Oat flour||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs) (1/2 Cup Plus 2 Tablespoons)|
|Cocoa powder||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|White wine/Cider vinegar||1 1⁄2 Teaspoon|
|Amaretto liqueur||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Nonfat ricotta cheese||15 Ounce|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Sliced fresh strawberries||2 Cup (32 tbs)|
|Toasted sliced almonds||2 Tablespoon|
1. In a large bowl, combine the flours, sugar, cocoa, baking soda, and salt, if desired, and stir to mix well. In a small bowl, combine the water, vinegar, liqueur, and vanilla extract. Add the vinegar mixture to the flour mixture, and stir to mix well.
2. Coat a 10-inch flan pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350 °F for about 15 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool to room temperature in the pan. Then invert onto a serving platter.
3. To make the filling, place the ricotta cheese, confectioners' sugar, and almond extract in the bowl of a food processor or in a blender, and process until smooth. (Do not add more sugar, as this will make the filling too thin.) Fill the depression in the top of the cake with the filling. Arrange the strawberries around the edge of the filling and, if desired, sprinkle the almonds over the top.