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
Scale
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
