Creamy, tender, and subtly nutty — this Italian Almond Ricotta Cake is the kind of dessert that feels like a warm hug on a plate. With a delicate crumb from almond flour and a moist, rich texture from ricotta, it’s simple enough for a weeknight treat and elegant enough for guests. Fun fact: ricotta was originally a way for Italian cooks to use leftover whey, so this cake is part thrift, part luxury — the best kind of comfort food.

This recipe is quick to prepare and family-friendly, making it perfect for busy cooks who still want something impressive. If you enjoy nut-forward cakes, you might also like my take on a classic almond nut cake linked here for inspiration: almond nut cake recipe. Read on and get excited — this cake practically bakes itself and tastes like an Italian café at home.

What is Italian Almond Ricotta Cake?

What’s in a name? Italian Almond Ricotta Cake sounds like something nonna would serve after Sunday dinner, right? Think ricotta for silkiness, almond flour for that gentle, toasty flavor, and a hint of almond extract to tie it all together. How did it get its name — because Italians love their almonds and ricotta, or because it’s the quickest route to someone’s appreciation? After all, “the way to a man’s heart is through his stomach.” Maybe that’s the secret recipe!

This cake is less fussy than a layered dessert and more refined than a quick loaf. If you’re curious about other ricotta-based bakes, check out this ricotta cake variation that highlights similar creamy textures: ricotta cake recipe. Give this one a try — you’ll see why Italians adore it.

Why You’ll Love This:

• Main highlight: The ricotta keeps the cake unbelievably moist while the almond flour gives it that delicate nutty crumb. The aroma of almond extract and vanilla while baking is irresistible.
• Cost-saving benefits: Using pantry staples and a small amount of almond flour makes this an economical dessert that still feels upscale. Ricotta is inexpensive, and this recipe stretches simple ingredients into something special.
• Flavorful toppings: Serve it plain, dusted with powdered sugar, or with a spoonful of jam or fresh berries for contrast — the bright fruit cuts through the richness beautifully.

If you like the bright citrus notes of a pound cake, this is a softer, nuttier alternative worth exploring alongside my Italian lemon pound cake: Italian lemon pound cake. Ready to bake? Let’s go.

How to Make:

Quick Overview

This cake is incredibly easy: whisk wet ingredients, fold in dry, bake, and enjoy. Prep and assembly take about 10–15 minutes, and baking is 30–35 minutes. The result is a tender, slightly dense cake with a golden top and creamy interior — think balanced texture and gentle almond flavor.

Approximate time

• Preparation: 10–15 minutes
• Baking: 30–35 minutes
• Total: about 45 minutes

Ingredients

• 1 cup ricotta cheese, whole-milk ricotta, room temperature
• 1/2 cup almond flour, finely ground
• 3/4 cup sugar, granulated
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Grease the bottom and sides lightly with butter or nonstick spray, and consider lining the bottom with parchment for easy removal.
2. In a large bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, and almond extract. Stir until smooth. Use a whisk or a fork and beat until the mixture is uniform; it should look silky with no lumps.
3. In another bowl, whisk together the almond flour, baking powder, and salt. Make sure the almond flour is well aerated to prevent dense pockets.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing — fold until there are no visible streaks of flour.
5. Pour the batter into the prepared pan and bake for 30-35 minutes until golden brown and a toothpick inserted comes out clean. Check at 30 minutes; baking times vary by oven. The center should be set but still moist.
6. Let the cake cool for 10 minutes before transferring to a wire rack. Serve plain or with your favorite toppings. Allow it to cool enough to slice cleanly — the texture firms a bit as it cools.

What to Serve With:

• Fresh berries or a mixed berry compote to cut through the richness.
• A dollop of whipped cream or a spoonful of lemon curd for brightness.
• Toasted almond slices for extra crunch and visual appeal.
• Coffee, espresso, or a light dessert wine like Moscato for an Italian café feel.
• For a brunch spread, pair with fruit salad and savory frittata for balance.

Top Tips for Perfecting:

• Ingredient substitutions: If you can’t find almond flour, very finely ground blanched almonds can work, but measure by weight if possible. For a lighter texture, replace 1/4 cup almond flour with 1/4 cup all-purpose flour, but the cake will be less nutty.
• Temperature matters: Use room-temperature ricotta and eggs for better emulsification and smoother batter.
• Don’t overmix: Folding until just combined keeps the cake tender. Overworking the batter develops structure and can make it dense.
• Flavor boost: Toast the almond flour lightly in a dry skillet for a couple of minutes for a deeper almond aroma — cool before using.
• Common mistake: Skipping parchment or under-greasing the pan can make removal hard. Protect the cake by lining and greasing properly.

Storing and Reheating Tips:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake’s moisture keeps well, but it’s best within the first 2–3 days.
• Freezing: Wrap the cooled cake tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: For a freshly baked feel, warm slices in a 325°F (160°C) oven for 8–10 minutes, or microwave individual slices for 10–15 seconds. Add fresh fruit or a dusting of powdered sugar after warming.

FAQs

Can I use low-fat ricotta?
Yes, but whole-milk ricotta gives the best richness and texture. Low-fat ricotta may yield a slightly drier cake.

Is almond flour the same as ground almonds?
Almond flour is typically more finely ground and sometimes blanched. Coarser ground almonds can work but may change the texture.

Can I make this gluten-free?
This recipe is naturally gluten-free if you use only almond flour and ensure your baking powder is gluten-free.

Can I add lemon or orange zest?
Absolutely. A teaspoon of lemon or orange zest adds bright, citrus notes that pair beautifully with the almond flavor.

How do I know when the cake is done?
The top should be golden and slightly springy. A toothpick in the center should come out mostly clean with a few moist crumbs — avoid wet batter.

Can I double the recipe for a larger pan?
Yes, you can double and bake in a 9×13 pan, but watch the baking time — start checking at around 28–30 minutes and adjust until a toothpick comes out clean.

Conclusion

This Italian Almond Ricotta Cake is simple, comforting, and elegant — a reliable dessert that shines with minimal fuss and maximum flavor. It’s a great recipe to keep in your back pocket for casual dinners, coffee with friends, or a cozy family dessert. For a slightly different take and additional inspiration, check out this detailed recipe for a similar Almond Ricotta Cake at This Delicious House: Almond Ricotta Cake | Italian Dessert – This Delicious House, and for a one-bowl version with helpful step-by-step photos see the Clever Carrot’s guide: One-Bowl Italian Almond Ricotta Cake – The Clever Carrot. Give it a try, share it with loved ones, and enjoy the cozy, nutty goodness.