Description
This Almond Ricotta Cake is a delightful dessert featuring a moist texture and a subtle almond flavor, making it perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 ½ cups granulated sugar
- 1 (15-ounce) container whole milk ricotta cheese
- 2 large eggs
- 1 teaspoon almond flavoring
- ½ cup finely chopped almonds
- ¼ cup sliced almonds
- 1 tablespoon powdered sugar (for dusting)
- 1 tablespoon softened butter (for greasing)
Instructions
- Preheat your oven to 350°F and place the baking rack in the middle position. Grease a 9-inch springform pan using 1 tablespoon of softened butter. Sprinkle 1 tablespoon of powdered sugar around the pan, tapping out the excess, then set it aside.
- In a medium bowl, combine the flour, baking powder, and salt, whisking them together. Set aside.
- In a large bowl, use a hand or stand mixer with a paddle attachment to cream the softened butter, sugar, and ricotta cheese until the mixture is light and fluffy, about 5 minutes.
- Beat in the eggs and almond flavoring for an additional minute.
- Gradually add the flour mixture, mixing until just combined. Gently fold in the finely chopped almonds.
- Transfer the batter into the prepared springform pan.
- Bake in the center of the oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for at least 10 minutes before releasing it from the springform and transferring it to a wire rack to cool completely.
- For the finishing touch, sprinkle the sliced almonds over the cooled cake. Use a fine mesh sieve to dust the top with powdered sugar until lightly covered.
Notes
Serve warm or at room temperature with fresh berries or whipped cream.
- Prep Time: 12 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 289 kcal
- Sugar: 20g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg