If you have a soft spot for moist, tender cakes with a subtle nutty flavor and a lovely creamy texture, then this Italian Almond Ricotta Cake Recipe will quickly become one of your favorites. It perfectly marries the delicate richness of ricotta cheese with the earthy nuttiness of almond flour, producing a dessert that feels both luxurious and homey at once. Whether you’re indulging in a weekend treat or impressing guests at a dinner party, this cake’s melt-in-your-mouth goodness, enhanced by crisp almond slices and a dusting of powdered sugar, makes every bite a joyful experience.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Italian Almond Ricotta Cake Recipe, and the beauty lies in their simplicity. Each component brings something essential to the table — almond flour creates that signature nutty depth, ricotta adds creamy moisture, and extracts give a fragrant lift that balances the flavors perfectly.
- Almond flour (1 1/2 cups): Finely ground, it gives the cake its moist texture and rich almond flavor.
- All-purpose flour (3/4 cup): Helps provide structure and lightness to the cake.
- Baking powder (1 teaspoon): Ensures the cake rises beautifully for a tender crumb.
- Salt (1/4 teaspoon): Balances the sweetness and enhances almond flavor.
- Unsalted butter (1/2 cup, softened): Adds a luscious richness and buttery depth.
- Granulated sugar (1 cup): Sweetens and contributes to the cake’s moist texture.
- Large eggs (3): Bind ingredients together and add lightness.
- Whole milk ricotta cheese (1 1/2 cups): Brings creamy moisture and tender crumb qualities.
- Vanilla extract (1 teaspoon): Adds warm aromatic notes that complement the almond.
- Almond extract (1/2 teaspoon): Boosts the almond flavor subtly but distinctively.
- Sliced almonds (1/4 cup, for topping): Provide a lovely crunch and beautiful visual appeal.
- Powdered sugar (for dusting): Adds a delicate, sweet finish before serving.
How to Make Italian Almond Ricotta Cake Recipe
Step 1: Prepare Dry Ingredients
Start by preheating your oven to 350°F and greasing a 9-inch springform or round cake pan. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Mixing these dry ingredients upfront ensures an even rise and balanced texture throughout the cake.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy. This crucial step creates air pockets needed for a light crumb and ensures the sugar dissolves well, contributing to the cake’s tender and moist consistency.
Step 3: Incorporate Eggs
Add the eggs one at a time, making sure each is fully mixed in before adding the next. This gradual incorporation helps maintain the batter’s smoothness and volume, setting the stage for a beautifully airy texture despite the cake’s dense almond base.
Step 4: Add Ricotta and Extracts
Stir in the ricotta cheese, vanilla extract, and almond extract until everything is fully combined. The ricotta makes this cake uniquely creamy and moist, while the extracts evoke that classic Italian flavor profile that feels comforting and indulgent.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry ingredient mixture into the wet ingredients until just incorporated. Avoid overmixing to keep the batter light and prevent the cake from becoming tough. This step brings all the flavors together harmoniously.
Step 6: Bake and Finish
Pour the batter into the prepared pan, smoothing out the top, then sprinkle the sliced almonds evenly. Bake for 45 to 50 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before dusting with powdered sugar.
How to Serve Italian Almond Ricotta Cake Recipe
Garnishes
This cake shines with a simple dusting of powdered sugar, but if you want to elevate it, try adding fresh berries like raspberries or blackberries for a burst of color and tartness. A dollop of whipped cream or a drizzle of honey can also complement the almond and ricotta flavors beautifully.
Side Dishes
For a truly delightful dessert experience, serve a slice alongside a scoop of vanilla gelato or a spoonful of lemon curd. The creamy ice cream provides a cool contrast to the warm cake, while the lemon curd offers a refreshing citrus zing that cuts through the rich texture.
Creative Ways to Present
Present the cake on a rustic wooden board with scattered toasted almonds and small bowls of accompaniments like fresh fruit or mascarpone cheese. You can also slice it into mini portions and serve as part of a dessert platter, turning this Italian Almond Ricotta Cake Recipe into a conversation starter at your next gathering.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully at room temperature when covered tightly, maintaining its moist texture for a couple of days. Alternatively, you can store it in the refrigerator for up to a week, just make sure to bring it back to room temperature before serving to enjoy its full flavor.
Freezing
If you want to enjoy this Italian Almond Ricotta Cake Recipe later, wrap it tightly in plastic wrap and then foil to freeze for up to two months. Thaw it overnight in the fridge, and it will taste almost as fresh as the day it was baked.
Reheating
To warm up a slice, gently heat it in the microwave for 15 to 20 seconds or in a low oven (around 300°F) for 5 to 10 minutes. This helps revive the soft texture and slightly melts that almond butter richness, making every bite just as delightful as fresh.
FAQs
Can I use part-skim ricotta for this cake?
Yes, part-skim ricotta works fine, although whole milk ricotta gives the cake a richer, creamier texture that is classic to this recipe.
Is it possible to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to keep it gluten-free. Just be sure the blend includes xanthan gum or another binder for best results.
Can I replace almond flour with another nut flour?
While almond flour is ideal for the flavor and texture, you can experiment with hazelnut or cashew flour. Keep in mind the taste will change slightly, but the cake will still be delicious.
How long does the cake need to cool before serving?
Let the cake cool completely on a wire rack after the initial 10 minutes in the pan. This prevents it from crumbling when sliced and allows the flavors to fully develop.
What’s the best way to prevent the almond slices from burning during baking?
Distribute the sliced almonds evenly and avoid piling them up too thick. If they brown too quickly, tent the cake loosely with foil halfway through baking.
Final Thoughts
This Italian Almond Ricotta Cake Recipe is a gem that brings authentic Italian flavors into your kitchen with minimal effort. Its moist crumb, nutty aroma, and creamy ricotta softness combine to make a dessert that’s both comforting and elegant. I encourage you to give it a try and watch it quickly become a beloved staple in your baking repertoire.
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Italian Almond Ricotta Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Almond Ricotta Cake is a moist, dense, and flavorful dessert that combines the nuttiness of almond flour with creamy ricotta cheese. Perfect for gatherings or a special treat, this cake features a delicate almond and vanilla aroma, topped with crunchy sliced almonds and a dusting of powdered sugar for an elegant finish.
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour (finely ground)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Toppings
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, usually about 3-4 minutes.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to ensure full incorporation.
- Stir in Ricotta and Extracts: Blend the ricotta cheese, vanilla extract, and almond extract into the wet mixture until smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or spoon. Mix gently and just until incorporated; avoid overmixing to maintain a tender crumb.
- Prepare for Baking: Pour the batter into the greased pan and smooth the surface evenly with a spatula. Sprinkle the sliced almonds evenly over the top of the batter to create a crunchy topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the cake turns golden on top and 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 10 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
- Finish and Serve: Once cooled, dust the cake generously with powdered sugar. Slice into 8–10 pieces and serve alone or accompanied by fresh berries or whipped cream if desired.
Notes
- This cake is moist and dense, making it perfect for several days of enjoyment. Store it covered at room temperature or refrigerate for longer freshness.
- For a delightful presentation, serve the cake with fresh berries or a dollop of whipped cream.
- You can use a springform pan for easier removal or a traditional round cake pan if preferred.
- Make sure not to overmix the batter once the dry ingredients are added to keep the texture tender.
