Almond Ricotta Cake

This almond ricotta cake is easy and delicious to make, and is one of my favorite Italian cakes. It is often served around holidays such as Easter or Christmas. Personally, I think it’s appropriate any time of year!

Recipe Summary

This almond ricotta cake is slightly dense, yet moist (thanks to the ricotta) and refreshing. It is common to find these types of ricotta desserts in Southern Italy where there is a history of such sweets.

The cake takes about 20-25 minutes to make and 45 minutes to bake. It is best enjoyed at room temperature with a nice cup of coffee or espresso. This recipe yields approximately 8 servings.

Ingredients

For this recipe you just need the following ingredients.

• Flour. I use regular baking flour. If you use almond flour, it will be heavier.
• Baking powder
• Salt
• Unsalted butter. If you’re using salted butter, omit the salt.
• Sugar
• Whole ricotta cheese. Do not use skim; the whole milk ricotta cheese is very important to keep the right texture.
• Eggs
• Almond extract
• Vanilla extract. This is optional, but I like the combination of both almond and vanilla for this cake.
• Sliced almonds for topping.
• Powdered sugar

Step by Step Instructions

For exact measurements please refer to the recipe card below. These steps will explain what’s involved in making this delicious Italian almond ricotta cake.

Step 1. Preheat oven to 350F/176C

Step 2. In a medium bowl, combine the flour, salt, and baking powder with a whisk.

Step 3. In a large mixing bowl, mix the softened butter and sugar for about 1 minute on low speed until well blended. Use a hand held mixer or stand mixer.

Step 4. Add the ricotta cheese and mix on low for 4 more minutes or until it is very smooth and creamy. It will look like wet, thick batter.

Step 5. In a small bowl, combine the eggs and extracts. Beat until well incorporated.

Step 6. Pour the egg mixture in with the ricotta and mix for 1 minute more on low speed.

Step 7. Add the dry ingredients to the ricotta and butter mixture and mix until fully blended, about 30 seconds or so.

Step 8. Grease the springform pan with some butter and add some flour. Spread the flour around the pan by moving the pan so the flour coats the sides and bottom.

Tap it a few times on the counter so that any loose clumps of flour fall to the bottom. Then turn it over in the sink to remove any loose flour.

Step 9. Pour batter into the pan and place in the middle rack in the oven and bake for 45 to 50 minutes, turning halfway through the baking cycle. Remove when an inserted toothpick comes out clean. The cake will rise during baking.

Step 10. Let cake cool for 10 minutes or more. Make sure the sides are not sticking to the sides of the pan. If using a springform pan, remove the pan sides.

Step 11. Place a cookie rack over the top of the cake and flip it upside down so the cake is no longer in the pan or springform pan.

Step 12. When cake has cooled to room temperature, transfer to a plate so it’s right side up.

PRO TIP: To transfer to a plate, I place the plate facing down on top of the cake and then I hold the wire rack and flip everything over. Then remove wire rack.

Step 13. Sprinkle the almond slices over the top and gently press them down, then sprinkle the powdered sugar over the top. The almond slices will not stick to the cake very well and are mainly for decoration. I just scoop up any fallen slices with my fork.

Recipe Tips & Modifications

For modification ideas try any of the following.

• Add chopped slices of almonds to the batter.
• You don’t have to use vanilla extract, but I think it rounds out the flavor.
• Using almond flour can make this cake gluten free, however it will make the cake denser. I am not familiar with using almond flour, so I can’t give any tips on how to counteract the density except to increase the eggs.
• If you want an even sweeter cake, add 1/4-1/2 cup more sugar.

Almond Ricotta Cake Recipe Card

Almond Ricotta Cake

Enjoy this Delicious almond ricotta cake as an Italian dessert perfect for holidays and special occasions.

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Course: Dessert

Cuisine: Italian

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 servings

Calories: 286kcal

Author: Liz

Equipment

• 1 9" springform pan or 9×9 pan

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Ingredients

• ▢ 1 3/4 cup flour
• ▢ 3/4 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 1/2 cup unsalted butter
• ▢ 1 cup sugar
• ▢ 1 1/2 cups whole ricotta cheese
• ▢ 2 eggs
• ▢ 1 tsp almond extract
• ▢ 1/2 tsp vanilla extract optional
• ▢ 1/2 cup sliced almonds for topping
• ▢ powdered sugar for topping

Instructions

• Preheat oven to 350F/176C
• In a medium bowl, combine the flour, salt, and baking powder with a whisk.
  1 3/4 cup flour, 3/4 tsp baking powder, 1/2 tsp salt
• In a large mixing bowl, mix the softened butter and sugar for about 1 minute on low speed until well blended. Use a hand held mixer or stand mixer.
  1/2 cup unsalted butter, 1 cup sugar
• Add the ricotta cheese and mix on low for 4 more minutes or until it is very smooth and creamy. It will look like wet, thick batter.
  1 1/2 cups whole ricotta cheese
• In a small bowl, combine the eggs and extracts. Beat until well incorporated.
  2 eggs, 1 tsp almond extract, 1/2 tsp vanilla extract
• Pour the egg mixture in with the ricotta and mix for 1 minute more on low speed.
• Add the dry ingredients to the ricotta and butter mixture and mix until fully blended, about 30 seconds or so.
• Grease the springform pan with some butter and add some flour. Spread the flour around the pan by moving the pan so the flour coats the sides and bottom. Tap it a few times on the counter so that any loose clumps of flour fall to the bottom. Then turn it over in the sink to remove any loose flour.
• Pour batter into the pan and place in the middle rack in the oven and bake for 45 to 50 minutes, turning halfway through the baking cycle. Remove when an inserted toothpick comes out clean.

  The cake will rise during baking.
• Let cake cool for 10 minutes or more. Make sure the sides are not sticking to the sides of the pan. If using a springform pan, remove the pan sides.

  Place a cookie rack over the top of the cake and flip it upside down so the cake is no longer in the pan or springform pan.
• When cake has cooled to room temperature, transfer to a plate so it's right side up.
• Sprinkle the almond slices over the top and gently press them down, then sprinkle the powdered sugar over top. The almond slices will not stick to the cake very well and are mainly for decoration.

  I just scoop up any fallen slices with my fork.
  1/2 cup sliced almonds, powdered sugar

Notes

Nutritional data is estimations based on API calculations. 

1. You must use whole milk ricotta cheese for the right texture. 
2. Chop up some almond slices and add them to the batter if you want. 
3. This cake is best served at room temperature. If you store it in the fridge, let it sit out for about an hour before serving. 

Nutrition

Calories: 286kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 161mg | Potassium: 94mg | Fiber: 1g | Sugar: 17g | Vitamin A: 414IU | Calcium: 99mg | Iron: 1mg