This classic Italian almond ricotta cake is soft, moist, and packed with almond flavor. The combination of creamy ricotta cheese and finely ground almonds gives the cake a wonderful texture and a rich, nutty taste. Perfect for any occasion, whether it’s a family gathering, a special celebration, or simply a treat with coffee or tea.
Ready in: 1 hour
Ingredients:
- 1 ½ cups almond flour
- ½ cup all-purpose flour
- 1 cup ricotta cheese (full-fat)
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick when baking.
- Mix the dry ingredients: In a bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set the dry ingredients aside.
- Prepare the wet ingredients: In another bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This usually takes about 3-4 minutes of beating.
- Add the eggs: Add the eggs one at a time to the butter and sugar mixture, making sure to mix well after each addition to keep everything smooth.
- Incorporate the ricotta and extracts: Stir in the ricotta cheese along with the vanilla extract and almond extract. Mix until everything is well combined and smooth.
- Combine wet and dry ingredients: Gradually fold in the dry ingredients into the wet mixture. Mix until the batter is smooth and evenly combined, being careful not to overmix.
- Pour the batter into the pan: Pour the batter into the prepared 9-inch cake pan, smoothing the top with a spatula.
- Add the sliced almonds: Sprinkle the sliced almonds evenly on top of the batter for an added crunch and a nice toasted flavor.
- Bake: Place the cake in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for an elegant finish.
Tips for Success:
- Use full-fat ricotta: For the best flavor and texture, make sure to use full-fat ricotta cheese. It helps keep the cake moist and gives it a creamy texture.
- Almond flour texture: If you want a finer texture, you can pulse the almond flour in a food processor before adding it to the dry ingredients. This will help create a smoother batter.
- Flavor variations: You can experiment with adding citrus zest, such as lemon or orange, to the batter for a refreshing twist.
- Serving suggestions: This cake is delicious on its own, but you can also serve it with fresh berries or whipped cream for a more indulgent dessert.
Why You’ll Love This Recipe:
This Italian Almond Ricotta Cake is a fantastic dessert that’s light, moist, and full of almond flavor. The ricotta keeps it tender, while the almond flour adds richness and depth. With its delicate sweetness and subtle almond extracts, it’s a great choice for any occasion, from casual get-togethers to formal gatherings.