If you’re searching for a cake that’s impossibly moist, elegantly simple, and irresistibly delicious, look no further than Italian Almond Ricotta Cake. This classic treat offers the nutty allure of almonds, the lush creaminess of ricotta, and a delicate crumb that feels truly special, whether it’s served at a sunlit brunch or as a comforting weeknight dessert. The beauty of Italian Almond Ricotta Cake lies in its balanced flavors and ease: each bite is rich yet subtle, and the recipe requires just a handful of pantry staples. Let’s dive into what makes this cake a must-bake for both beginners and seasoned bakers alike!
Ingredients You’ll Need
One of the joys of this recipe is how its simple ingredients come together to create something extraordinary. Every component plays a supporting role, working in harmony to bring about the unique taste, plush texture, and beautiful golden finish of the Italian Almond Ricotta Cake.
- Unsalted butter: Softened for creaming, helps create a tender crumb and rich flavor.
- Granulated sugar: Adds balanced sweetness without overpowering the subtle almond notes.
- Large eggs: Bind the cake while contributing to its moist, airy texture.
- Whole milk ricotta cheese: The star ingredient for creaminess; look for thick, high-quality ricotta for best results.
- Almond extract: Infuses the cake with that signature sweet, nutty aroma—it’s the secret to authentic flavor.
- Vanilla extract: Lends warmth and rounds out the almond flavors beautifully.
- Almond flour: Boosts the cake’s tender texture and deepens the almond flavor.
- All-purpose flour: Provides just enough structure without making the cake dense.
- Baking powder: Gives the cake its gentle rise and lovely crumb.
- Salt: Just a pinch makes all the other flavors pop—it’s essential for balance.
- Sliced almonds: Sprinkle these on top before baking for decorative crunch and a classic finish.
- Powdered sugar (optional): A quick dusting just before serving adds a lovely, bakery-worthy touch.
How to Make Italian Almond Ricotta Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. This is the optimal temperature to get that perfect golden crust without drying out the cake. Thoroughly grease a 9-inch springform pan or cake pan—this makes turning out the finished cake effortless and preserves those beautiful edges.
Step 2: Cream Butter and Sugar
In a large bowl, combine your softened unsalted butter and granulated sugar. Beat this mixture until it’s light and fluffy; this introduces air, setting the stage for a cake that’s tender and soft every time. Take your time here—the payoff is real!
Step 3: Add Eggs and Flavorings
Add the eggs, one at a time, mixing well after each to fully incorporate and maintain that fluffy base. Once they’re in, stir in the ricotta cheese, almond extract, and vanilla extract. The ricotta adds gorgeous richness and moisture, while the extracts make the kitchen smell like an Italian bakery in the making!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This ensures even distribution, so the cake bakes up perfectly without any tough spots or pockets of leavening.
Step 5: Combine and Finish the Batter
Gradually add your dry ingredients to the wet mixture, stirring just until combined. Be gentle here; over-mixing can lead to a dense texture. The finished batter will be thick and creamy—exactly what you want for an Italian Almond Ricotta Cake.
Step 6: Top and Bake
Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle the sliced almonds in an even layer, pressing lightly so they adhere—this creates that signature look and texture. Bake for 45 to 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean. The aroma at this point is utterly divine!
Step 7: Cool and Finish
Allow the cake to cool in the pan for 10 to 15 minutes to firm up slightly, then run a knife around the edges and transfer to a wire rack. If you’re feeling festive, dust with powdered sugar just before serving for a touch of old-world charm and a hint of extra sweetness.
How to Serve Italian Almond Ricotta Cake
Garnishes
This cake is picture-perfect with just a cloud of powdered sugar, but you can also add a scattering of fresh berries or a drizzle of honey for a colorful, summery finish. A few extra sliced almonds tossed on top right before presenting will really make your Italian Almond Ricotta Cake stand out as a showstopper.
Side Dishes
Pairing is pure pleasure here. Try serving a slice alongside a hot espresso or cappuccino for a true Italian experience. If you’re serving for dessert, offer a small bowl of lightly sweetened whipped cream or a scoop of vanilla gelato—the creamy textures echo the cake’s richness perfectly without overwhelming it.
Creative Ways to Present
Hosting a brunch? Slice the cake into thin wedges and arrange them on a rustic wooden board, surrounded by clusters of ripe grapes and candied orange peel for a Mediterranean vibe. Or, cut into small squares and serve as elegant petit fours, dusted with powdered sugar for chic, bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Italian Almond Ricotta Cake stays moist and delectable for several days. Just cover the cake tightly and store at room temperature for up to two days. If you prefer, pop it in the fridge where it will keep fresh for up to five days—the flavors only deepen as it rests.
Freezing
For longer storage, slice the cooled cake and wrap the pieces individually in plastic wrap, then place them in a zip-top freezer bag. The Italian Almond Ricotta Cake freezes beautifully for up to three months. Thaw slices overnight in the refrigerator or on the counter before enjoying.
Reheating
If you prefer your cake a bit warm, gently reheat slices in the microwave for 10–15 seconds, or wrap in foil and place in a low oven for about 5 minutes. This brings back the fresh-baked aroma and makes the ricotta extra luscious, perfect for serving with a hot beverage.
FAQs
Can I make Italian Almond Ricotta Cake gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking blend, and you’ll have a delicious, tender cake that’s suitable for gluten-sensitive friends and family. Almond flour already keeps the texture light and moist.
What kind of ricotta should I use?
Full-fat, whole milk ricotta is best for this recipe, providing both flavor and a creamy texture. If your ricotta is very wet, drain it in a fine mesh sieve for 15 minutes before using to prevent excess moisture in the cake.
Can I add fruit or zest to the cake?
Definitely! Stir in a teaspoon of lemon zest for a citrusy note, or gently fold in a handful of fresh raspberries or blueberries for bursts of color and flavor. Both options pair wonderfully with the almond and ricotta foundation.
How do I know when the cake is done?
The top should be deeply golden and a toothpick inserted in the center will come out clean or with just a few tender crumbs attached. If you notice the top browning too quickly, lightly tent with foil for the final 10 minutes of baking.
Can I use a different pan size?
A 9-inch springform pan gives the classic height and shape, but you can also use an 8-inch cake pan for a slightly taller cake—just add a few minutes to the bake time. If using a loaf pan, adjust baking time and keep an eye on doneness, as the texture will vary.
Final Thoughts
Whether you’re a seasoned baker or just beginning to explore the joys of Italian baking, I can’t recommend making this Italian Almond Ricotta Cake enough. It’s a recipe that never fails to wow with its easy elegance and comforting flavors. Next time you crave a treat that feels both indulgent and simple, give this cake a try—and watch it disappear, slice by slice!
Print
Italian Almond Ricotta Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Italian Almond Ricotta Cake that is moist, tender, and subtly sweet. Made with creamy ricotta cheese, almond flour, and a hint of almond extract, this cake is perfect for any occasion.
Ingredients
Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup almond flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Topping:
- 1/3 cup sliced almonds
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch springform pan or cake pan.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Mix in the ricotta, almond extract, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Bake: Pour the batter into the prepared pan, smooth the top, sprinkle sliced almonds evenly over the surface, and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool and serve: Let cool in the pan for 10–15 minutes before removing and transferring to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- This cake is moist and subtly sweet—perfect for brunch, dessert, or with coffee.
- It keeps well covered at room temperature for up to 2 days or refrigerated for up to 5.
- For a citrus twist, add 1 teaspoon of lemon zest to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
