Almond Ricotta Cake Recipe
If you’re searching for a treat that’s tender, aromatic, and just the right amount of sweet, this Almond Ricotta Cake is about to become your new favorite. With a pillowy crumb from creamy ricotta and a rich almond aroma, it’s a dessert that feels both elegant and homey. Whether you’re planning an afternoon coffee catch-up or looking for a simple, crowd-pleasing finish to a meal, this cake bakes up golden and gorgeous every single time. It’s a celebration of Italian baking at its coziest, and trust me, one slice won’t be enough!
Ingredients You’ll Need
One of the best things about Almond Ricotta Cake is how straightforward the ingredients are—yet each one is essential for building that irresistible texture and flavor. Here’s what you need, plus a few tips for making each element shine:
- Almond flour: Adds a lovely nutty flavor and moist texture that sets this cake apart from the rest.
- All-purpose flour: Provides structure, so the cake holds together while staying tender.
- Baking powder: Gives the cake its gentle lift for a light, fluffy crumb.
- Salt: Just a pinch to balance the sweetness and enhance the almond notes.
- Unsalted butter (softened): Creams beautifully with sugar for a rich, melt-in-your-mouth result.
- Granulated sugar: Sweetens the cake just right, letting the almond and ricotta flavors shine through.
- Large eggs: Help bind everything together and add richness.
- Vanilla extract: Brings warmth and rounds out the flavor profile.
- Almond extract: Intensifies that signature almond taste—don’t skip it!
- Whole milk ricotta cheese: The star ingredient for a moist, tender cake crumb.
- Sliced almonds: Toast on top for crunch and a pretty, bakery-style finish.
- Powdered sugar (for dusting): Adds a touch of elegance and extra sweetness before serving.
How to Make Almond Ricotta Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper—this makes removing your Almond Ricotta Cake a breeze and keeps it looking picture-perfect!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This ensures the leavening and salt are evenly distributed, so every bite is balanced and fluffy.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for a delicate crumb, so don’t rush—aim for about 3 minutes with an electric mixer.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, almond extract, and ricotta cheese until the mixture is smooth and creamy. This is where the cake gets its distinct flavor and incredible moisture.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the ricotta mixture, being careful not to overmix. You want to stop as soon as you don’t see any more streaks of flour—this keeps the Almond Ricotta Cake tender.
Step 6: Assemble and Bake
Pour the batter into your prepared pan and smooth the top. Sprinkle sliced almonds evenly over the batter for a golden, crunchy topping. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the top is beautifully golden.
Step 7: Cool and Finish
Let the cake cool in the pan for 15 minutes, then gently remove the springform ring and transfer the cake to a wire rack to cool completely. Just before serving, dust generously with powdered sugar for that irresistible bakery look!
How to Serve Almond Ricotta Cake
Garnishes
A simple dusting of powdered sugar is classic, but you can also add a few extra toasted sliced almonds, a scattering of fresh berries, or even a dollop of whipped cream. The Almond Ricotta Cake looks stunning with minimal effort, so don’t feel like you have to overdo it—sometimes less is more!
Side Dishes
This cake pairs beautifully with a cup of strong espresso or a pot of black tea. For a brunch table, serve it alongside a fruit salad or a few wedges of ripe stone fruit. The subtle sweetness of Almond Ricotta Cake means it can even complement a cheese board for an elegant dessert spread.
Creative Ways to Present
If you want to take presentation up a notch, try slicing the cake and layering it with a quick berry compote in parfait glasses. Alternatively, serve individual wedges topped with a drizzle of honey and a sprinkle of lemon zest, or cut the cake into small squares for a bite-sized dessert tray.
Make Ahead and Storage
Storing Leftovers
Almond Ricotta Cake keeps beautifully at room temperature for up to 3 days. Just cover it tightly with plastic wrap or store in an airtight container to maintain its moisture and delicate crumb.
Freezing
If you’d like to save some for later, this cake freezes very well. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw overnight at room temperature before serving.
Reheating
While Almond Ricotta Cake is delicious at room temperature, you can gently warm slices in the microwave for 10 to 15 seconds or in a 300°F oven for about 5 minutes. This brings back that just-baked softness and makes the almond aroma even more inviting.
FAQs
Can I make Almond Ricotta Cake gluten-free?
Absolutely! Just replace the all-purpose flour with an equal amount of almond flour. This gives the cake an even more pronounced almond flavor and keeps it gluten-free.
What type Dessert
Use whole milk ricotta for the richest, creamiest texture. Avoid low-fat or fat-free versions, as they can make the cake less moist and flavorful.
Can I make this cake ahead of time?
Yes, this cake is a great make-ahead option. In fact, the flavors deepen after a day. Just keep it covered at room temperature or refrigerate for up to 5 days.
How do I know when the cake is done baking?
The top should be golden and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Start checking at the 40-minute mark to avoid overbaking.
Can I use this recipe for cupcakes or a loaf cake?
Definitely! You can divide the batter into muffin tins for cupcakes (bake 20–25 minutes) or use a loaf pan (bake 45–50 minutes). Just adjust the baking time and keep an eye on doneness.
Final Thoughts
I can’t recommend this Almond Ricotta Cake enough—it’s easy, elegant, and always a hit. Whether you’re baking for a special occasion or just want to treat yourself to something wonderful, give this recipe a try. You’ll fall in love with every soft, almond-kissed bite!
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Almond Ricotta Cake Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Almond Ricotta Cake is a moist and lightly sweet Italian dessert featuring a tender crumb from almond flour and creamy ricotta cheese. It offers a delicate almond and vanilla flavor, topped with crunchy sliced almonds and a dusting of powdered sugar, making it a perfect treat to enjoy with coffee or tea.
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk ricotta cheese
Topping
- 1/4 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan well and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure incorporation. Then mix in the vanilla extract, almond extract, and ricotta cheese, stirring until the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients gently. Mix just until combined to avoid overworking the batter, which keeps the cake tender.
- Pour Batter and Add Toppings: Pour the batter into the prepared pan and use a spatula to smooth the top evenly. Sprinkle the sliced almonds evenly over the top of the batter.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully remove the sides of the springform pan. Dust the top generously with powdered sugar before slicing and serving.
Notes
- This cake is moist and lightly sweet, making it an ideal companion for coffee or tea.
- Store the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days to maintain freshness.
- For a gluten-free version, replace the all-purpose flour with an equivalent amount of almond flour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg
