If you’re searching for a dessert that’s as simple to make as it is spectacular on the table, Almond Ricotta Cake is your new best friend. Picture a moist, tender crumb perfumed with almond and vanilla, a delicately sweet flavor, and a soft, almost creamy texture thanks to luscious ricotta cheese. This is a treat that feels both homey and elegant, perfect for gatherings or an extra-special afternoon coffee break. With naturally gluten-free ingredients and a quick prep time, it’s the kind of recipe you’ll want to keep up your sleeve for any occasion.
Ingredients You’ll Need
Gathering the right ingredients truly makes this cake shine. Each one plays a starring role: almond flour creates a light crumb, ricotta brings dreamy moisture, and a duo of extracts infuses every bite with irresistible depth.
- Almond flour: Gives the cake its signature nutty flavor and a beautifully tender, gluten-free crumb.
- Granulated sugar: Just the right amount to sweeten and caramelize, balancing the savory notes of the almonds and ricotta.
- Eggs: Binding the ingredients together, eggs give the cake structure and a soft, airy lift.
- Whole milk ricotta cheese: This is the secret to a cake that’s rich and ultra-moist without feeling heavy.
- Almond extract: Enhances the nutty aroma and brings the almond flavor to the forefront.
- Vanilla extract: Rounds out the flavors with its comforting sweetness.
- Baking powder: Offers just enough rise for a light, delicate texture.
- Salt: A tiny pinch brings all the flavors into sharp, delicious focus.
- Powdered sugar (optional): A pretty snowfall of sugar on top for a touch of elegance.
- Sliced almonds (optional): For a beautiful, golden crust and a gentle crunch on top.
How to Make Almond Ricotta Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan, then line the bottom with parchment paper. This ensures a perfect release and helps maintain the cake’s delicate shape when it’s time to serve.
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, combine the ricotta cheese, granulated sugar, eggs, almond extract, and vanilla extract. Whisk until smooth and creamy—the ricotta will create a luscious batter that’s already fragrant and inviting at this stage!
Step 3: Mix the Dry Ingredients
In another bowl, whisk together the almond flour, baking powder, and salt. Mixing the dry ingredients separately prevents clumps and helps everything combine evenly with the wet mix.
Step 4: Bring It All Together
Add the dry ingredients to the wet mixture and gently stir until just combined. Don’t overmix—stopping as soon as there are no more streaks of flour keeps the Almond Ricotta Cake light and tender.
Step 5: Bake
Pour the batter into your prepared cake pan and smooth the top. If you love a little crunch (and a stunning presentation), sprinkle the top with sliced almonds. Bake for 35 to 40 minutes, until it’s golden and a toothpick comes out clean.
Step 6: Cool and Finish
Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely. If you’re feeling fancy, finish with a shower of powdered sugar before slicing and serving your Almond Ricotta Cake.
How to Serve Almond Ricotta Cake
Garnishes
There’s real joy in the little touches. Dust the top with powdered sugar for a pristine look, or scatter extra sliced almonds for rustic charm. For a festive touch, add a few fresh berries or thin curls of lemon zest right before serving.
Side Dishes
Serve slices alongside a dollop of lightly sweetened whipped cream or a scoop of vanilla gelato for pure decadence. You can also pair it with tart raspberry coulis or a handful of mixed berries to balance the cake’s creamy richness with a bright, fresh note.
Creative Ways to Present
Try transforming the Almond Ricotta Cake into a mini layer cake by slicing it in half and adding a gentle layer of whipped ricotta and fruit preserves. Alternatively, cut into dainty wedges and plate with edible flowers for an elegant tea party treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Almond Ricotta Cake tightly covered at room temperature for up to two days. The moisture from the ricotta helps keep it tender and delicious without drying out too quickly—but trust me, it rarely lasts that long!
Freezing
Wrap slices or the whole cake well in plastic wrap and foil before freezing for up to two months. Thaw overnight in the fridge for best results. This makes it a wonderful option for prepping ahead for gatherings or those moments when you need a little sweet pick-me-up.
Reheating
If you prefer your cake a bit warm, simply microwave individual slices for 10–15 seconds until just heated through. This brings back that just-baked magic and subtly intensifies all the creamy almond notes.
FAQs
Can I make Almond Ricotta Cake dairy-free?
Absolutely! Substitute your favorite plant-based ricotta alternative for classic ricotta cheese. Be sure to use an almond or coconut-based version with a similar creamy consistency for best results.
Is Almond Ricotta Cake gluten-free?
Yes! This recipe is naturally gluten-free, thanks to almond flour. There’s no need for any additional specialty ingredients or gums.
Can I use part-skim ricotta instead of whole milk ricotta?
You can use part-skim ricotta, but whole milk ricotta lends a richer texture and flavor. If using part-skim, the cake may be slightly less creamy but will still be delicious.
How do I know when the cake is done baking?
The cake is ready when the top turns a lovely golden color and a toothpick inserted into the center comes out clean. Don’t worry if it’s still soft in the middle—it will firm up as it cools.
What’s the best way to keep Almond Ricotta Cake moist?
The key is not to overbake and to store it well covered at room temperature or in the fridge. The ricotta ensures long-lasting moisture, so savor every bite—even the next day!
Final Thoughts
Baking an Almond Ricotta Cake is like wrapping a bit of Italian magic into every slice. I promise, one taste will have you hooked! If you’re looking for that perfect blend of easy and elegant, this recipe is sure to become a frequent favorite in your kitchen. Give it a try and let it add a sprinkle of joy to your table!
Print
Almond Ricotta Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Almond Ricotta Cake, a delightful gluten-free dessert that combines the nuttiness of almond flour with the creamy texture of ricotta cheese. Perfect for any occasion, this Italian-inspired cake is easy to make and sure to impress your guests.
Ingredients
For the Cake:
- 1½ cups almond flour
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Topping (Optional):
- powdered sugar for dusting
- sliced almonds
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together ricotta cheese, sugar, eggs, almond extract, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, mix almond flour, baking powder, and salt. Add to the wet mixture and stir until just combined.
- Bake: Pour the batter into the pan, smooth the top, add sliced almonds if desired, and bake for 35-40 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- For a dairy-free version, use a plant-based ricotta alternative.
- This cake pairs well with fresh berries or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 13g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
