Sometimes you just need a slice of something soft and sweet. This almond ricotta cake is the perfect answer to your dessert cravings. It is incredibly moist and has a lovely, dense texture. You will find it very easy to bake at home.
This cake brings a little bit of Italy to your kitchen. It is a wonderful choice for a sunny spring brunch. Your family will love the subtle almond flavor in every bite. It is a simple treat that feels very special.
Why This Recipe Is a Winner
The whole milk ricotta creates a tender, velvety texture that lasts. Unlike many sponge cakes, this one stays moist for several days. It is a reliable recipe for any holiday gathering or weekend treat. Your guests will definitely ask you for the recipe.
This cake is also naturally lower in gluten thanks to the almond flour. It feels light yet satisfying after a big meal. You can whip it up with basic pantry staples you likely have. It is a stress-free dessert for any busy home cook.
Simple Cooking Steps
You do not need fancy equipment to make this cake. Just a bowl and a hand mixer will get the job done. The process is very straightforward and beginner-friendly. Even if you rarely bake, you can master this almond ricotta cake easily.
Ingredients You’ll Need
Most of these items are already in your kitchen cupboard.
- 115g unsalted butter, softened
- 200g granulated sugar
- 250g whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 150g almond flour
- 100g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 30g sliced almonds
- Powdered sugar for dusting
Step-by-Step Directions
- Preheat oven to 175°C (350°F) and grease a 9-inch springform pan.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the ricotta cheese and beat until fully incorporated and smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and almond extract.
- In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Pour the batter into the prepared springform pan and level the top with a spatula.
- Sprinkle the sliced almonds evenly over the top of the batter.
- Bake for 45 to 50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before releasing the sides.
- Dust with powdered sugar once completely cooled before serving.
Best Ways to Enjoy It
Dust the top with extra powdered sugar for a beautiful finish. Pair a warm slice with a hot cup of coffee. Fresh raspberries or strawberries add a bright, seasonal touch to the plate. This makes a lovely end to a leisurely weekend brunch.
Keep It Fresh
Keep your leftovers in an airtight container in the fridge. The cake will stay fresh and moist for up to four days. You can also freeze individual slices for a quick future treat. Wrap them tightly in plastic wrap and then foil. Let the cake reach room temperature before you serve it again.
Tips for Best Results
- Use room temperature eggs for a much smoother batter.
- Don’t skip the step of greasing your springform pan well.
- Avoid overmixing the batter once you add the dry ingredients.
- Sift your powdered sugar to avoid clumps on the top.
- For Mother’s Day, serve with a dollop of whipped cream.
- Use a springform pan to ensure the cake releases perfectly.
- Check for doneness early to keep the center moist.
- Toast the almond slices lightly before adding for extra crunch.
Easy Flavor Ideas
- Add a teaspoon of lemon zest for a bright citrus flavor.
- Gently fold in half a cup of fresh blueberries before baking.
- Use a gluten-free flour blend for a completely gluten-free dessert.
- Swap almond extract for orange blossom water for a floral twist.
Common Questions
Can I make this cake ahead of time?
Yes, this cake actually tastes even better the next day. The flavors have more time to settle and mingle. Just store it in the fridge until you are ready.
What kind of ricotta should I use?
I highly recommend using whole milk ricotta for this recipe. It provides the best fat content for a rich, moist crumb. Part-skim ricotta can make the cake a bit dry.
How do I know when it is finished baking?
The top should be a beautiful golden brown color. Insert a wooden skewer into the center of the cake. It should come out clean or with just a few moist crumbs.
I hope this sweet almond ricotta cake brings joy to your home. It is a wonderful treat for sharing with the people you love most. Enjoy every moist and almond-filled bite today!
— Alex
Ingredients
- 115 g unsalted butter, softened
- 200 g granulated sugar
- 250 g whole milk ricotta cheese
- 3 large egg s
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 150 g almond flour
- 100 g all -purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sal t
- 30 g sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat oven to 175°C (350°F) and grease a 9-inch springform pan.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the ricotta cheese and beat until fully incorporated and smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and almond extract.
- In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Pour the batter into the prepared springform pan and level the top with a spatula.
- Sprinkle the sliced almonds evenly over the top of the batter.
- Bake for 45 to 50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before releasing the sides.
- Dust with powdered sugar once completely cooled before serving.
