Almond Ricotta Cake

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

Course Dessert

Cuisine Italian

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 286kcal

Author Liz Trementozzi

Equipment

1 9" springform pan or 9x9 pan

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.

You must use whole milk ricotta cheese for the right texture.
Chop up some almond slices and add them to the batter if you want.
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