Description
This Italian Almond Ricotta Cake is a light, moist, and flavorful dessert that combines the richness of ricotta cheese with the delicate flavor of almonds. Perfect for any occasion, this cake is easy to make and has a lovely, tender texture. Serve it as a sweet treat for holidays, brunch, or a casual gathering!
Ingredients
Scale
- 1 1/2 cups almond flour (blanched)
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups ricotta cheese (full-fat or part-skim)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Zest of 1 lemon
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- Prepare the dry ingredients: In a medium bowl, combine the almond flour, granulated sugar, baking powder, and salt. Stir to combine.
- Mix the wet ingredients: In a separate large bowl, whisk together the eggs, ricotta cheese, vanilla extract, almond extract, and lemon zest. Whisk until smooth and well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to incorporate. The batter will be thick but smooth.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the top of the batter.
- Bake: Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake will have a slight bounce to it when touched.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cool, dust with powdered sugar for an elegant finish (optional).
- Serve: Slice and serve this delightful Italian almond ricotta cake as a dessert or with coffee for an afternoon treat.
Notes
- Gluten-free option: This cake is naturally gluten-free due to the use of almond flour. Just make sure your almond flour is certified gluten-free if you are serving guests with gluten sensitivities.
- Texture variation: If you want a slightly firmer texture, you can reduce the ricotta to 1 cup.
- Add-ins: For extra flavor, you can add a handful of mini chocolate chips or dried fruit like raisins or cranberries to the batter.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15g9
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg