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Almond Ricotta Cake

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A delicate, moist Italian-inspired cake with the subtle nuttiness of almonds and the creamy richness of ricotta cheese. This elegant dessert features a tender crumb and is lightly sweetened, making it perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk ricotta cheese, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sliced almonds, plus 2 tablespoons for topping
  • Zest of 1 lemon (about 1 tablespoon)

For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract

For Serving (Optional):

 

  • Fresh berries
  • Whipped cream
  • Dusting of powdered sugar

Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or cake pan and line the bottom with parchment paper. If using a regular cake pan, ensure the parchment extends up the sides a bit for easy removal.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Combine the Wet Ingredients: In a large bowl, beat the ricotta cheese and sugar with an electric mixer until smooth and well combined, about 2 minutes. Add the eggs one at a time, beating well after each addition. Stir in the melted butter, almond extract, and vanilla extract. Mix until well incorporated.
  4. Create the Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Fold in 1/2 cup of the sliced almonds and the lemon zest with a spatula.
  5. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of sliced almonds over the top. Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If the almonds begin to brown too quickly, tent the cake with aluminum foil.
  6. Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then remove the springform ring or carefully invert onto a wire rack if using a regular cake pan. Let cool completely.
  7. Make the Glaze (Optional): Whisk together the powdered sugar, 2 tablespoons of lemon juice, and almond extract until smooth. Add more lemon juice if needed to reach a pourable consistency. Drizzle over the cooled cake.
  8. Serve: Slice and serve at room temperature, garnished with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar if desired.

Serving Suggestions:

 

Serve this versatile cake for breakfast with coffee, as a refined dessert after dinner, or as a sweet treat with afternoon tea. It pairs beautifully with fresh berries, especially strawberries or raspberries, and a dollop of lightly sweetened whipped cream.

Notes

Pro Tips:

  • For the best texture, ensure all refrigerated ingredients are at room temperature before mixing.
  • Toast the sliced almonds before adding them to the batter for enhanced flavor (5-7 minutes at 350°F until lightly golden).
  • The cake tastes even better the next day as the flavors develop, making it perfect for make-ahead entertaining.
  • For a more intense almond flavor, add 1/4 cup almond flour in place of 1/4 cup of the all-purpose flour.
  • If ricotta seems watery, drain it in a fine-mesh sieve for 30 minutes before using.

Common Mistakes to Avoid:

  • Overmixing the batter once the flour is added, which can result in a tough cake.
  • Using cold ingredients, which won’t incorporate properly.
  • Opening the oven door too early during baking, which can cause the cake to sink.
  • Using part-skim ricotta, which has less fat and will yield a less rich texture.
  • Removing the cake from the pan too soon, which can cause it to break.

Storage Instructions:

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring refrigerated cake to room temperature before serving for the best flavor and texture. This cake also freezes well – wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.

 

Enjoy your Almond Ricotta Cake!

Find it online: https://bakesbliss.com/almond-ricotta-cake/