Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. butter and flour 6-cup spring- form pan. beat eggs with sugar in a large bowl. add the ricotta and continue to beat. slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth. pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color. let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. carefully remove the rim of the spring-form and slide the cake out.

Target recipe: crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside. filling-in a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes. add flour and mix for about 3 minutes. add eggs, one at a time, beating after each addition. add almond extract. pour batter over crust. bake in a preheated 325° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it. cool on a rack for 2 hours. cover with plastic wrap and refrigerate for at least 6 hours before decorating. topping: after cake has chilled, dust top with a sprinkling of powdered sugar.