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
Scale
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.
