Description
A moist Honey Almond Ricotta Cake made with creamy ricotta, golden honey, almond flour, and toasted almonds. Perfect for brunch, coffee, or dessert.
Ingredients
1½ cups whole milk ricotta ½ cup honey ½ cup softened butter 3 eggs 1 tsp vanilla extract 1 tsp almond extract 1½ cups all-purpose flour 1 cup almond flour 2 tsp baking powder ¼ tsp salt ½ cup sliced almonds
Instructions
1. Preheat oven to 350°F and prepare a springform pan. Cream butter and honey. Mix in ricotta, eggs, vanilla, and almond extract. Combine flour, almond flour, baking powder, and salt. Fold dry ingredients into wet ingredients. Pour into the pan and top with sliced almonds. Bake for 45–50 minutes, cool, and drizzle with honey before serving.
Notes
Use whole milk ricotta for the creamiest texture. Do not overmix the batter. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Slice
- Calories: 345
- Sugar: 18g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 92mg