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
Scale
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.
