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
Scale
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
