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
Scale
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
