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
Scale
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
