If you’re looking for a dessert that feels like a warm hug from the inside out, this Almond Ricotta Cake Recipe is an absolute must-try. The gentle sweetness of ricotta cheese combined with the nutty crunch of almonds creates a surprisingly light yet rich cake that’s perfect for any occasion. It’s moist, tender, and incredibly flavorful, making it one of those recipes you’ll want to bake again and again. Trust me, once you’ve made this Almond Ricotta Cake Recipe, it will quickly become a beloved classic in your baking rotation.
Ingredients You’ll Need
This Almond Ricotta Cake Recipe is beautifully simple to put together with a handful of everyday ingredients that each play a vital role. From the creamy ricotta that provides moisture and richness to the almonds that add texture and a mild, nutty flavor, every element is essential to making this cake truly special.
- All-purpose flour: The foundation of the cake that creates structure for a soft, tender crumb.
- Baking powder: A leavening agent to help the cake rise beautifully and stay light.
- Salt: Enhances and balances the sweetness while deepening flavors.
- Unsalted butter: Adds moisture and a rich, creamy mouthfeel; make sure it’s softened for easy mixing.
- Sugar: Sweetens the cake and helps with browning to achieve a lovely golden finish.
- Whole milk ricotta cheese: The star ingredient that makes the cake moist, tender, and wonderfully creamy.
- Eggs: Bind the ingredients together and contribute to the cake’s light texture.
- Almond extract: Provides a fragrant, authentic almond flavor that infuses the cake with warmth.
- Finely chopped almonds: Folded into the batter for delightful crunch in every bite.
- Sliced almonds: Sprinkled on top for a beautiful presentation and added texture.
- Powdered sugar: Dusting the finished cake adds a touch of elegance and delicate sweetness.
- Butter (for greasing): Ensures the cake releases easily from the pan without sticking.
How to Make Almond Ricotta Cake Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit and place the rack in the middle position for even baking. Grease a 9-inch springform pan thoroughly with a tablespoon of softened butter. Then, sprinkle a tablespoon of powdered sugar into the pan and shake it around so the sides and bottom are evenly coated. This little trick helps create a subtly sweet crust and prevents sticking. Set aside the pan while you prepare the batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, ¾ teaspoon of baking powder, and ½ teaspoon of salt. This ensures the leavening agent and salt are evenly distributed and ready to combine with the wet ingredients, which helps the cake bake evenly with a tender crumb.
Step 3: Cream Butter, Sugar, and Ricotta
In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat ½ cup (one stick) of softened unsalted butter with 1 ½ cups of sugar and the entire 15-ounce container of whole milk ricotta cheese. Cream this mixture until it’s light, fluffy, and well combined—about 5 minutes. This step is crucial because it introduces air into the batter, laying the groundwork for a light cake.
Step 4: Add Eggs and Almond Extract
To the butter, sugar, and ricotta mix, add 2 large eggs one at a time, beating well after each addition to maintain a smooth batter. Stir in 1 teaspoon of almond extract to infuse that wonderful almond aroma that’s signature to this cake. Beat the mixture for an additional minute to fully incorporate.
Step 5: Combine with Dry Ingredients and Fold in Almonds
Gradually add the dry ingredient mixture to the wet batter, mixing just until everything is combined. Avoid overmixing to keep the cake tender. Finally, gently fold in ½ cup of finely chopped almonds to add a subtle crunch throughout the cake, making each bite delightfully textured.
Step 6: Bake to Perfection
Pour the batter into your prepared springform pan and smooth the top. Place the pan on the center oven rack and bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 10 minutes before releasing the springform and moving the cake to a wire rack to cool completely.
Step 7: Add the Finishing Touches
Once the cake is fully cool, sprinkle the top with ¼ cup of sliced almonds for a lovely, nutty crunch on top. Then, using a fine mesh sieve, dust 1 tablespoon of powdered sugar over the cake for a delicate, snow-like finish that looks as good as it tastes.
How to Serve Almond Ricotta Cake Recipe
Garnishes
Enhance the look and flavor of your Almond Ricotta Cake Recipe by garnishing it with fresh berries like raspberries or blueberries, which add a pop of color and a fresh contrast to the nutty richness. A dollop of whipped cream or some lightly sweetened mascarpone makes for a luscious, creamy topping that pairs perfectly with the cake’s delicate texture.
Side Dishes
This cake shines on its own but can be wonderfully complemented with a simple cup of espresso or a fragrant herbal tea for a cozy afternoon treat. For something a little different, serve alongside a bowl of lightly sweetened Greek yogurt with honey and a sprinkle of toasted almonds to echo the cake’s nutty notes.
Creative Ways to Present
For a special occasion, slice the Almond Ricotta Cake Recipe into small squares and serve on a cake stand dusted with powdered sugar. Add edible flowers or a drizzle of warmed berry compote over each piece for an elegant touch. You can even layer slices with thin spreads of fig jam and cream cheese to create a delightful mini cake stack that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Almond Ricotta Cake Recipe in an airtight container at room temperature for up to two days to maintain freshness. For longer storage, keep it covered and refrigerated for up to five days—the cooler temperature helps the ricotta stay fresh without drying out the cake.
Freezing
This cake freezes beautifully, which makes it a great make-ahead treat. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. When ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
If you want to enjoy your Almond Ricotta Cake Recipe warm, gently reheat individual slices in the microwave for 15 to 20 seconds or warm the whole cake in a low oven (around 300 degrees) for about 10 minutes. This brings back that fresh-from-the-oven feel that’s so comforting and inviting.
FAQs
Can I substitute part of the all-purpose flour for almond flour?
You can replace up to half the all-purpose flour with almond flour to add even more almond flavor and a slightly denser texture. However, this might affect the cake’s rise and crumb, so adjust baking time as needed and keep an eye on the cake as it bakes.
Is it possible to make this Almond Ricotta Cake Recipe dairy-free?
For a dairy-free version, swap the ricotta for a plant-based ricotta substitute or well-drained tofu blended with a bit of lemon juice for tang. Replace butter with dairy-free margarine or coconut oil. Note that the texture and flavor will alter slightly but it can still be delicious.
How do I ensure my cake comes out moist and not dry?
The key is using whole milk ricotta cheese and not overbaking. Check the cake starting at 45 minutes with a toothpick; once it comes out clean or with just a few moist crumbs, it’s done. Also, avoid overmixing the batter to keep it tender.
Can I use almond meal instead of chopped almonds inside the cake?
Yes, almond meal works well and will provide a more uniform almond flavor and softer texture without the crunchy bits. If you prefer a little crunch, you can still add some chopped almonds on top as garnish.
What’s the best way to prevent the cake from sticking to the pan?
Grease your springform pan generously with softened butter and then dust it with powdered sugar, shaking out any excess. This combination creates a thin sweet crust that helps the cake release effortlessly after baking.
Final Thoughts
There’s something truly special about an Almond Ricotta Cake Recipe that feels both comforting and elegant. Its light texture, nutty flavor, and easy ingredient list make it a perfect cake to share with friends or enjoy on a cozy afternoon. I wholeheartedly encourage you to bake this delightful cake—you might just find it’s your new favorite go-to dessert for all seasons.
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Almond Ricotta Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Almond Ricotta Cake is a moist and tender dessert blending creamy ricotta cheese with the nutty flavor of almonds. Perfectly balanced with almond extract and topped with sliced almonds and a dusting of powdered sugar, it’s an elegant yet simple cake ideal for gatherings or a special treat.
Ingredients
Dry Ingredients
- 1 ¾ cups all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (one stick)
- 1 ½ cups sugar
- 1 15 ounce container whole milk ricotta cheese
- 2 large eggs
- 1 teaspoon almond extract
Nuts and Toppings
- ½ cup almonds, finely chopped
- ¼ cup sliced almonds
- 1 tablespoon powdered sugar (for pan coating)
- 1 tablespoon butter, softened (for pan greasing)
- 1 tablespoon powdered sugar (for topping)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and position the rack in the middle. Using 1 tablespoon of softened butter, grease a 9-inch springform pan thoroughly. Sprinkle 1 tablespoon of powdered sugar inside the pan, tilt and shake to evenly coat; discard any excess. Set the pan aside to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter, Sugar, and Ricotta: In a large mixing bowl, use a handheld or stand mixer fitted with a paddle attachment to cream together the softened butter, sugar, and ricotta cheese. Mix on medium speed for about 5 minutes, until the mixture is light and fluffy.
- Add Eggs and Almond Extract: Add the two eggs and almond extract to the creamed mixture. Continue mixing for another minute until thoroughly incorporated.
- Combine Batter: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Then fold in the finely chopped almonds gently to ensure even distribution without overmixing.
- Bake the Cake: Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven on the center rack for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for at least 10 minutes. Carefully release and remove the springform side, then transfer the cake to a wire rack to cool completely.
- Add Toppings: Once the cake is completely cooled, evenly sprinkle the sliced almonds on top. Using a fine mesh sieve, dust 1 tablespoon of powdered sugar over the cake just until lightly covered for a beautiful finish.
Notes
- Use whole milk ricotta for better moisture and flavor.
- Allow the cake to cool completely before adding sliced almonds and powdered sugar topping to prevent melting.
- Ensure all ingredients, especially butter and ricotta, are at room temperature for best mixing results.
- Sifting the powdered sugar topping through a fine mesh sieve will ensure a light and even dusting.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
