Description
A tender and moist Almond Ricotta Cake with rich Italian flavors—made with creamy ricotta cheese, almond flour, and a touch of vanilla. Perfect for dessert or an elegant afternoon treat.
Ingredients
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1 cup whole milk ricotta cheese (well-drained)
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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3 large eggs
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1 teaspoon almond extract
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1/2 cup almond flour (finely ground almonds)
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/3 cup sliced almonds (for topping)
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Powdered sugar (for dusting)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a large bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in almond and vanilla extracts.
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Fold in the ricotta until smooth and well combined.
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In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
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Gradually add dry ingredients to the ricotta mixture, stirring until just combined.
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Pour batter into the prepared pan and smooth the top. Sprinkle with sliced almonds.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in the pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
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Drain ricotta in cheesecloth or a fine sieve for at least 30 minutes.
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Add lemon zest for a citrusy twist.
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Store covered at room temperature for 2 days or refrigerate up to 5 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Italian