Italian Almond Ricotta Cake Recipe
If you have a soft spot for moist, subtly sweet cakes that carry the rich, comforting flavors of Italy, you’re going to fall head over heels for this Italian Almond Ricotta Cake Recipe. It’s a heavenly fusion of tender almond flour and creamy ricotta that creates a cake so moist and delicate, it practically melts in your mouth. With just the right hint of lemon zest and almond extract to brighten each bite, this cake feels like a warm, welcoming hug straight from an Italian bakery, perfect for sharing with friends or savoring on your own.
Ingredients You’ll Need
The beauty of this Italian Almond Ricotta Cake Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, from the nutty richness of almond flour to the creamy softness of ricotta, coming together for a cake that’s irresistibly flavorful and tender.
- Almond flour: Using blanched almond flour ensures a light, tender texture and a rich, nutty flavor that is the backbone of this cake.
- Granulated sugar: Adds just the right amount of sweetness without overwhelming the subtle flavors.
- Baking powder: Gives the cake a perfect rise, making it airy while keeping it moist.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Large eggs: Provide structure and moisture, binding everything harmoniously.
- Ricotta cheese: The star ingredient that lends incredible creaminess and keeps the cake tender with every bite.
- Vanilla extract: Brings warmth and depth to the flavor profile without competing with the almond notes.
- Almond extract: Intensifies the almond essence, making the cake truly irresistible.
- Lemon zest: Adds a fresh, zesty brightness that lifts and balances the richness.
- Sliced almonds: Provide a delightful crunch topping that enhances both texture and presentation.
- Powdered sugar (optional): A light dusting creates an elegant finish and a touch of extra sweetness.
How to Make Italian Almond Ricotta Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Greasing a 9-inch round cake pan with butter or cooking spray ensures your cake won’t stick, and lining the bottom with parchment paper makes for an easy, flawless removal once it’s baked to perfection.
Step 2: Combine the Dry Ingredients
In a medium bowl, stir together your almond flour, granulated sugar, baking powder, and salt. Mixing these dry ingredients evenly sets the foundation for a cake that’s perfectly balanced in sweetness and texture.
Step 3: Whisk the Wet Ingredients
In a separate, larger bowl, whisk together the eggs, ricotta cheese, vanilla extract, almond extract, and fresh lemon zest until the mixture is smooth and well combined. This step is where the magic really starts, blending creamy ricotta with fragrant citrus and warm vanilla.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients into the wet mixture, folding gently to keep the batter nice and thick yet smooth. Take your time here to ensure everything is incorporated without overmixing, which keeps the texture light and tender.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface to add a satisfying crunch. Bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The cake should have a slight bounce when lightly touched, signaling it’s just right.
Step 6: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust it with powdered sugar to give your Italian Almond Ricotta Cake Recipe that iconic bakery look and a sweet touch of elegance.
How to Serve Italian Almond Ricotta Cake Recipe
Garnishes
A simple dusting of powdered sugar gives the cake an elegant, inviting finish that is classic and understated. For a special touch, fresh berries or a few extra toasted almonds on top add color and a burst of freshness that complements the richness perfectly.
Side Dishes
This cake pairs beautifully with a cup of strong espresso or a lightly brewed tea, ideal for a leisurely afternoon treat. If you want to turn it into a dessert, serve it alongside freshly whipped cream or a scoop of vanilla gelato to elevate the indulgence.
Creative Ways to Present
For a charming presentation, cut the cake into wedges and arrange them on a wooden board with a small bowl of lemon curd or fruit compote on the side. You can also layer slices with fresh fruit and cream for a quick and stunning trifle that highlights all the cake’s lovely flavors.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Italian Almond Ricotta Cake Recipe in an airtight container at room temperature for up to two days. To keep it fresh longer, refrigerate it—it will stay moist and flavorful for about 4 to 5 days.
Freezing
This cake freezes wonderfully! Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When frozen, it will keep well for up to three months. Thaw overnight in the refrigerator before serving to maintain its texture and taste.
Reheating
To enjoy this cake warm, gently reheat slices in the microwave for about 15 seconds or in a low oven at 300°F (150°C) for 5 to 7 minutes. Warming it up enhances the aromas and makes every bite even more comforting.
FAQs
Can I use regular flour instead of almond flour?
For the authentic texture and flavor of this Italian Almond Ricotta Cake Recipe, almond flour is essential. Using regular flour will change the moistness and nutty character that make this cake unique.
Is ricotta cheese essential or can I substitute it?
Ricotta is key to achieving the cake’s signature creamy and tender crumb. While alternatives like mascarpone or cream cheese could work, they will alter the texture and flavor slightly.
Can I make this cake gluten-free?
Yes! Since the recipe already uses almond flour and no wheat flour, this Italian Almond Ricotta Cake Recipe is naturally gluten-free. Just double-check your baking powder and other ingredients for gluten-free certification.
Can I add other flavors or fruits?
Absolutely! While the classic lemon and almond flavors are fantastic, adding fresh berries or a swirl of jam before baking can give the cake a delicious twist. Just be mindful not to add too much moisture to preserve the texture.
How long does this cake last once baked?
The cake remains delicious for about 4 to 5 days when stored properly in the refrigerator. It tends to taste best within the first two days when it’s freshest and moistest.
Final Thoughts
There’s something truly special about this Italian Almond Ricotta Cake Recipe that makes it a joy to bake and an absolute delight to eat. Whether you’re baking for a special occasion or looking for a comforting everyday treat, this cake never disappoints. It’s easy, flavorful, and offers a little slice of Italy in every bite. I can’t wait for you to try it and fall in love just like I have!
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Italian Almond Ricotta Cake Recipe
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Italian Almond Ricotta Cake is a moist, tender dessert featuring the rich creaminess of ricotta cheese combined with the nutty flavor of almond flour. Perfectly spiced with vanilla, almond extract, and lemon zest, it’s topped with crunchy sliced almonds and optionally dusted with powdered sugar, making it an elegant yet simple cake ideal for dessert or an afternoon coffee treat.
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour (blanched)
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 1/2 cups ricotta cheese (full-fat or part-skim)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Zest of 1 lemon
Toppings
- 1/4 cup sliced almonds
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, and line the bottom with parchment paper to ensure easy removal of the cake later.
- Prepare the dry ingredients: In a medium bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until evenly combined. This ensures that the leavening agent and seasoning are well distributed throughout the batter.
- Mix the wet ingredients: In a separate large bowl, whisk the eggs, ricotta cheese, vanilla extract, almond extract, and lemon zest together until the mixture is smooth and fully combined, creating a rich creamy base for the batter.
- Combine the wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients bowl, gently folding and stirring until the batter becomes thick but smooth, taking care not to overmix to maintain a tender crumb.
- Bake the cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking. Sprinkle the sliced almonds evenly over the top for a crunchy topping. Bake for 35 to 40 minutes or until the cake surface turns golden brown and a toothpick inserted in the center comes out clean. The cake should have a slight bounce when touched.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes to set before transferring it onto a wire rack to cool completely. Once cooled, optionally dust with powdered sugar for an elegant finish, enhancing both appearance and sweetness.
- Serve: Slice the cake and serve as a delicious dessert or pair with coffee for a satisfying afternoon treat.
Notes
- Ensure the ricotta cheese is well drained if it’s very wet to prevent a soggy cake.
- You can substitute part-skim ricotta for full-fat if you want a lighter cake, but full-fat will yield a richer flavor.
- For a gluten-free diet, confirm your baking powder is gluten-free.
- Add a teaspoon of orange zest instead of lemon for a different citrus twist.
- The sliced almonds on top provide texture but can be omitted or replaced with chopped pistachios for variety.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
