If you are looking for a deliciously moist and subtly nutty treat, this Italian Almond Ricotta Cake Recipe is your new best friend in the kitchen. Combining almond flour’s rich, buttery depth with the creamy tang of ricotta cheese, this cake delivers a beautifully tender crumb with just the right hint of citrus and almond extract. Perfectly simple yet elegantly refined, this cake comes together with minimal fuss but offers impressive flavor and a light texture that will have everyone asking for seconds.
Ingredients You’ll Need
Getting ready to bake this Italian Almond Ricotta Cake Recipe is a breeze with a handful of wholesome ingredients that work in harmony to create a tender and flavorful cake. Each one has a special role, from the almond flour lending a delicate nuttiness to the ricotta cheese keeping it wonderfully moist and soft.
- Almond flour: Blanched almond flour provides a fine texture and rich nutty flavor, making the cake gluten-free and naturally moist.
- Granulated sugar: Adds just the right amount of sweetness, balancing the almond and ricotta perfectly.
- Baking powder: Helps the cake rise beautifully for a light and airy crumb.
- Salt: Enhances all the flavors and brings depth to the cake’s profile.
- Eggs: Act as a binding agent and add richness to the cake batter.
- Ricotta cheese: The star ingredient that keeps the cake tender with a subtle tang, contributing creaminess without heaviness.
- Vanilla extract: Gives a warm, inviting aroma and rounds out the flavor.
- Almond extract: Intensifies the nutty notes to complement the almond flour perfectly.
- Lemon zest: Adds a refreshing citrus brightness that lifts the cake’s flavor palette.
- Sliced almonds: Provide a beautiful texture contrast and a golden, crunchy topping.
- Powdered sugar (optional): For a delicate finishing touch that adds a bit of elegance when dusted on top.
How to Make Italian Almond Ricotta Cake Recipe
Step 1: Preheat and Prepare Your Pan
Get your oven going at 350°F (175°C) to ensure it’s hot and ready. Properly greasing your 9-inch round cake pan and lining the bottom with parchment paper will mean no sticking and a perfect release once the cake is baked.
Step 2: Combine the Dry Ingredients
In a medium bowl, take your almond flour, sugar, baking powder, and salt and mix them together. This step helps distribute the rising agent evenly throughout the batter and ensures every bite has balanced sweetness and flavor.
Step 3: Mix the Wet Ingredients
Now in a large bowl, whisk together your eggs, ricotta cheese, vanilla, almond extract, and lemon zest until smooth. This mixture is where the magic happens, with the ricotta lending moisture and the extracts bringing sparkle to the cake.
Step 4: Gently Combine Wet and Dry Mixtures
Add the dry mixture gradually into the wet ingredients, stirring gently to keep the batter thick yet smooth. Overmixing can deflate the batter, so take your time and fold carefully to maintain tenderness.
Step 5: Bake to Golden Perfection
Pour your batter into the prepared pan, smoothing out the top. Sprinkle those lovely sliced almonds evenly — they’ll toast up beautifully during baking. Bake for 35 to 40 minutes. Look for a golden top and that toothpick clean from the center, with a slight bounce to indicate the perfect texture.
Step 6: Let It Cool and Add Finishing Touches
Allow the cake to cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely. If you want to elevate its appearance, a light dusting of powdered sugar adds an exquisite, elegant finish.
How to Serve Italian Almond Ricotta Cake Recipe
Garnishes
This cake shines with simple garnishes that complement its flavors. Fresh berries, a dollop of whipped cream, or a drizzle of honey highlight the almond and ricotta notes beautifully. A sprinkle of extra toasted almonds on top can add crunch and visual appeal.
Side Dishes
A cup of rich espresso or a light herbal tea pairs beautifully with this Italian Almond Ricotta Cake Recipe. For a brunch spread, pair it with fresh fruit or a citrus salad to balance richness with refreshing acidity.
Creative Ways to Present
Try serving slices of this cake on charming rustic plates or alongside delicate edible flowers for a special occasion. Cut it into small squares for a sophisticated tea party, or layer it with sweetened mascarpone for a quick cake trifle that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps wonderfully when stored in an airtight container at room temperature for up to two days. For longer storage, refrigeration is best to maintain freshness, where it will last up to five days.
Freezing
You can freeze slices of this Italian Almond Ricotta Cake Recipe for up to two months. Wrap pieces tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight for best texture.
Reheating
To revive the cake’s tender crumb and subtle warmth, gently reheat slices in the oven at 300°F (150°C) for about 5-7 minutes or warm it slightly in the microwave—just long enough to take the chill off without drying it out.
FAQs
Can I use regular flour instead of almond flour?
While almond flour gives this cake its signature moist texture and nutty flavor, you can substitute all-purpose flour. However, the cake may be less tender and lose that characteristic almond taste. Adjust the quantity and expect a slightly different texture.
Is ricotta cheese essential for the cake?
Absolutely — ricotta cheese is key to achieving the moist, creamy crumb that makes this cake so special. It adds a subtle tang and moisture that you won’t get from other dairy products.
Can I make this cake dairy-free?
Replacing ricotta with a dairy-free alternative can be tricky as it affects both texture and flavor. If needed, try using a plant-based ricotta or tofu, but the outcome will be different from the classic Italian Almond Ricotta Cake Recipe experience.
How do I know when the cake is done?
Look for a golden brown top and use a toothpick inserted into the center—it should come out clean or with a few moist crumbs. The cake will have a slight bounce when you gently press on the surface.
Does the cake taste strongly of almonds?
The almond flavor is present but beautifully balanced. Using almond extract and almond flour together creates a gentle nuttiness without being overpowering, complemented perfectly by lemon zest and vanilla.
Final Thoughts
This Italian Almond Ricotta Cake Recipe is a show-stopping yet simple delight that feels like a warm hug in every bite. Whether baked for a special occasion or just a cozy weekend treat, it’s guaranteed to bring smiles around your table. Give it a try—you might just find your new all-time favorite cake!
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Italian Almond Ricotta Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Italian Almond Ricotta Cake is a moist, tender, and flavorful dessert made with almond flour, creamy ricotta cheese, and delicate hints of vanilla, almond extract, and lemon zest. Topped with sliced almonds and a dusting of powdered sugar, it’s a perfect gluten-free treat to enjoy with coffee or as a sweet finish to any meal.
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
Topping
- 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, then line the bottom with parchment paper to ensure easy cake removal.
- Prepare the dry ingredients: In a medium bowl, combine the almond flour, granulated sugar, baking powder, and salt. Stir well to ensure all dry ingredients are evenly mixed.
- Mix the wet ingredients: In a separate large bowl, whisk together the eggs, ricotta cheese, vanilla extract, almond extract, and lemon zest until the mixture is smooth and well combined, creating a creamy base for the cake batter.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to combine. The batter should be thick but smooth with no dry pockets of flour.
- Bake the cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Evenly sprinkle the sliced almonds over the batter. Bake for 35-40 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean. The cake will have a slight bounce to the touch when done.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, dust the surface with powdered sugar if desired for an elegant finishing touch.
- Enjoy: Slice and serve this delightful almond ricotta cake as a delicious dessert or alongside your afternoon coffee for a special treat.
Notes
- For best results, use fresh ricotta cheese with good moisture content to keep the cake tender.
- This cake is naturally gluten-free due to the use of almond flour.
- You can substitute granulated sugar with a granulated sugar alternative if you want a lower glycemic option.
- Ensure the lemon zest is freshly grated for the brightest flavor.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting into the cake.
