almond ricotta pound cake with strawberry rhubarb compote
a lovely springtime dessert delicate almond scented ricotta pound cake with strawberry rhubarb compote from heather christo's generous table.
blanched skinless slivered almonds, butter, softened, ricotta cheese, sugar, almond extract, eggs, all purpose flour, baking soda, salt, nonstick cooking oil spray, lightly sweetened freshly whipped cream, fresh mint sprigs for garnish, unsalted butter, rhubarb sliced into 1/2 inch pieces, strawberries, stemmed and thinly sliced, sugar
- 1/2 cup blanched skinless slivered almonds
 - 3/4 cup butter
 - softened
 - 1 cup ricotta cheese
 - 1 1/2 cups sugar
 - 2 tsp almond extract
 - 3 large eggs
 - 1 1/2 cups all purpose flour
 - 1 tsp baking soda
 - 1/2 tsp salt
 - nonstick cooking oil spray
 - lightly sweetened freshly whipped cream
 - fresh mint sprigs for garnish
 - 2 tbsp unsalted butter
 - 1 cup rhubarb sliced into 1/2 inch pieces
 - 2 cups strawberries
 - stemmed and thinly sliced
 - 1/2 cup sugar

- preheat oven to 325 degrees f.
 - spray a 9x5 inch loaf pan with nonstick cooking oil spray.
 - put the almonds into the bowl of a food processor and pulse till ground to a coarse flour.
 - set aside.
 - use a hand mixer or standing mixer to cream together the butter, ricotta and sugar until fluffy.
 - add the almond extract and eggs.
 - mix till well combined, scraping the sides of the bowl with a rubber spatula as needed.
 - in a separate bowl sift together the flour, ground almonds, baking soda and salt.
 - some grains of almond might be too big too sift.
 - .
 - .
 - stir those into the sifted mixture with a fork or spoon.
 - add dry ingredients to the wet and beat with the mixer until well combined.
 - pour batter into the greased loaf pan and bake for 1 hour 15 minutes until the top is golden and the center is set test with a toothpick for doneness.
 - start checking the top of the cake periodically after 30 minutes if it is browning faster than it's baking, tent it with foil until it's finished baking.
 - remove the cake from the oven and let it cool on a wire rack until you can comfortably turn the cake out onto a platter or cutting board.
 - slice the cake and serve warm with strawberry rhubarb compote and lightly sweetened, freshly whipped cream.
 - garnish with a sprig of mint if desired.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1/2 cup blanched skinless slivered almonds
- 3/4 cup butter
- softened
- 1 cup ricotta cheese
- 1 1/2 cups sugar
- 2 tsp almond extract
- 3 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- nonstick cooking oil spray
- lightly sweetened freshly whipped cream
- fresh mint sprigs for garnish
- 2 tbsp unsalted butter
- 1 cup rhubarb sliced into 1/2 inch pieces
- 2 cups strawberries
- stemmed and thinly sliced
- 1/2 cup sugar

 ### Assistant: The ingredients you'll need are:
- 1/2 cup blanched skinless slivered almonds
- 3/4 cup butter
- softened
- 1 cup ricotta cheese
- 1 1/2 cups sugar
- 2 tsp almond extract
- 3 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- nonstick cooking oil spray
- lightly sweetened freshly whipped cream
- fresh mint sprigs for garnish
- 2 tbsp unsalted butter
- 1 cup rhubarb sliced into 1/2 inch pieces
- 2 cups strawberries
- stemmed and thinly sliced
- 1/2 cup sugar


You can follows these steps to make the recipe:
- preheat oven to 325 degrees f.
- spray a 9x5 inch loaf pan with nonstick cooking oil spray.
- put the almonds into the bowl of a food processor and pulse till ground to a coarse flour.
- set aside.
- use a hand mixer or standing mixer to cream together the butter, ricotta and sugar until fluffy.
- add the almond extract and eggs.
- mix till well combined, scraping the sides of the bowl with a rubber spatula as needed.
- in a separate bowl sift together the flour, ground almonds, baking soda and salt.
- some grains of almond might be too big too sift.
- .
- .
- stir those into the sifted mixture with a fork or spoon.
- add dry ingredients to the wet and beat with the mixer until well combined.
- pour batter into the greased loaf pan and bake for 1 hour 15 minutes until the top is golden and the center is set test with a toothpick for doneness.
- start checking the top of the cake periodically after 30 minutes if it is browning faster than it's baking, tent it with foil until it's finished baking.
- remove the cake from the oven and let it cool on a wire rack until you can comfortably turn the cake out onto a platter or cutting board.
- slice the cake and serve warm with strawberry rhubarb compote and lightly sweetened, freshly whipped cream.
- garnish with a sprig of mint if desired.
- .

