Italian Almond Ricotta Cake
Creamy, tender, and subtly nutty, this Italian Almond Ricotta Cake is a delightful dessert that combines the richness of ricotta with the delicate flavor of almond flour.
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1 cup ricotta cheese, whole-milk, room temperature
- 1/2 cup almond flour, finely ground
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- 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.
- 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.
- In another bowl, whisk together the almond flour, baking powder, and salt. Make sure the almond flour is well aerated to prevent dense pockets.
- 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.
- 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.
- 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.
Notes
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.