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A golden brown almond ricotta cake dusted with powdered sugar and topped with sliced almonds.
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Almond Ricotta Cake

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings
Calories: 380kcal

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.