Almond Ricotta Cake Recipe
This irresistible Almond Ricotta Cake is like a slice of pure Italian sunshine on your dessert plate. Moist and delicately crumbed, thanks to the blend of creamy ricotta and almond flour, each bite offers incredible texture and whisper-soft richness. A hint of almond extract brings the nutty flavor to life, while a pretty crown of sliced almonds and a dusting of powdered sugar make this cake as beautiful as it is delicious. Whether you’re a seasoned baker or just starting out, this recipe is truly a show-stopper that’s deceptively simple to whip up.
Ingredients You’ll Need
What makes this Almond Ricotta Cake so special is how just a handful of thoughtfully chosen ingredients create depth in flavor, heavenly texture, and a lovely golden hue. Each element has its role—bringing moisture, fluffiness, or a fragrant burst of flavor.
- Unsalted butter (1/2 cup, softened): Adds luscious richness and helps give the cake its tender crumb.
- Granulated sugar (3/4 cup): Balances the almonds with gentle sweetness—don’t skimp, it’s key for flavor and moisture.
- Large eggs (3): Essential for binding and creating lift so your cake has that perfect rise.
- Whole milk ricotta cheese (1 cup): The secret for incredible creaminess and a moist, melting interior.
- Almond extract (1/2 teaspoon): Brings out the cake’s signature nutty aroma and flavor.
- Vanilla extract (1/2 teaspoon): Rounds out the flavors for a more aromatic, bakery-style finish.
- Almond flour (1 cup): Contributes to the subtle nutty taste and that moist, soft crumb.
- All-purpose flour (1/2 cup): Gives structure while keeping the texture light and tender.
- Baking powder (1 1/2 teaspoons): Lifts the cake for an airy, fluffy result.
- Salt (1/4 teaspoon): Highlights the sweetness and enhances flavor depth.
- Sliced almonds (1/4 cup): Not only a crunchy topping but a beautiful visual touch!
- Powdered sugar (for dusting, optional): A pretty finish that adds a gentle sweetness—totally optional but gorgeous.
How to Make Almond Ricotta Cake
Step 1: Prep the Pan and Preheat the Oven
Set yourself up for cake success by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan, then grease it well and line the bottom with parchment paper. This step ensures your Almond Ricotta Cake releases beautifully and keeps that delicate crumb intact.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat them together until the mixture is pale and fluffy, about 2-3 minutes. This aeration brings lift and creaminess, forming the perfect base for your cake.
Step 3: Add Eggs, Ricotta, and Extracts
Beat in the eggs one at a time, mixing well after each addition to ensure a smooth, silky batter. Next, add the creamy ricotta, almond extract, and vanilla extract. Blend everything until just combined—a little patience here rewards you with supreme tenderness in the finished Almond Ricotta Cake.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This step ensures the leavening and salt are evenly distributed for a well-risen, balanced cake. Plus, mixing flours gives you that magical gluten-light texture.
Step 5: Bring it All Together
Gradually fold the dry ingredients into the wet mixture, stirring gently until everything is just incorporated. Avoid overmixing—the goal is a thick, smooth batter with no streaks of flour remaining. Pour it into your prepared cake pan and smooth the top with a spatula for an even bake.
Step 6: Add Almond Topping and Bake
Scatter the sliced almonds over the surface of the batter, gently pressing them so they adhere. Pop the pan into the oven and bake for 40–45 minutes. The Almond Ricotta Cake is ready when it turns golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool and Finish
Let the cake cool in the pan for at least 10 minutes—the hardest part is waiting while your kitchen smells irresistible! Transfer the cake onto a wire rack to cool completely. Finally, dust the top with powdered sugar just before serving for that bakery-perfect finish.
How to Serve Almond Ricotta Cake
Garnishes
This cake already shines with its crown of toasted almonds and a classic dusting of powdered sugar, but you can easily elevate it. Try adding a few fresh berries, a twist of citrus zest, or a light drizzle of honey for extra sparkle and flavor.
Side Dishes
Pair your Almond Ricotta Cake with a dollop of whipped cream or a scoop of vanilla gelato for a decadent dessert plate. On the lighter side, serve with fresh stone fruits or a simple berry salad tossed with lemon juice for a refreshing finish.
Creative Ways to Present
Cut the cake into slim wedges and serve on a wooden board for a rustic Italian feel, or bake mini versions in muffin tins for charming single-servings. If you’re feeling playful, layer slices with mascarpone and berries for a festive trifle—your guests will swoon.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Almond Ricotta Cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. Let it come to room temperature before serving to revive its moist, fluffy crumb.
Freezing
This cake freezes surprisingly well! Wrap individual slices (or the whole cake) tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator or for a couple of hours at room temperature.
Reheating
If you like your cake a little warm, gently reheat a slice in the microwave for 10-15 seconds. Just enough to enhance the aromatic almond notes and bring back that just-baked feel—be careful not to overheat or it might dry out.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta will always deliver a creamier, richer cake, but part-skim works in a pinch. The cake will be slightly lighter in texture—still delicious, just a bit less lush.
Is Almond Ricotta Cake gluten-free?
The combination of almond flour and a smaller amount of all-purpose flour means it’s not entirely gluten-free, but it is much lighter in gluten than most cakes. You can swap the all-purpose flour for your favorite gluten-free blend with good results.
Can I make Almond Ricotta Cake ahead of time?
Absolutely! The cake keeps its tenderness and flavor for several days, making it perfect for make-ahead entertaining. In fact, the almond flavor often deepens after a night in the fridge.
What can I substitute for almond extract?
If you’re out of almond extract, try doubling the vanilla extract for a pure, classic flavor—though you’ll lose some of that signature almond aroma. A splash of Amaretto liqueur is also dreamy if you want a little twist.
How can I tell when the cake is done baking?
The top should be golden and slightly springy to the touch. A toothpick or cake tester inserted in the center should come out clean or with just a couple of moist crumbs clinging. Be careful not to overbake—check around the 40-minute mark.
Final Thoughts
If you’re craving something that feels both comforting and just a little bit special, give this Almond Ricotta Cake a try. It’s an effortlessly elegant treat to bake, and sharing it always sparks smiles. I can’t wait for you to make it in your own kitchen and add your own creative touch!
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Almond Ricotta Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Almond Ricotta Cake. This moist and tender cake, with the subtle sweetness of almond and creamy ricotta, is a perfect treat for any occasion.
Ingredients
Cake:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Topping:
- 1/4 cup sliced almonds
- powdered sugar for dusting (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in ricotta, almond extract, and vanilla extract until smooth.
- Mix dry ingredients: In a separate bowl, whisk almond flour, all-purpose flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Bake: Pour batter into the prepared pan, smooth the top, and sprinkle sliced almonds evenly over the surface. Bake for 40–45 minutes until golden and a toothpick comes out clean. Let cool before dusting with powdered sugar.
Notes
- This cake pairs well with fresh berries.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- For best texture, bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 16g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
