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
Scale
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
