Go Back

Italian Almond Ricotta Cake

A delightful medley of flavors featuring rich ricotta cheese and nutty almond flour, this easy-to-make cake is perfect for gatherings and offers a light yet satisfying dessert experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups ricotta cheese Use full-fat for best results.
  • 1 cup almond flour
  • 1 cup sugar Granulated sugar.
  • 3 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract Can substitute with additional vanilla or lemon zest.
  • 0.5 teaspoon baking powder
  • Pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with oil or butter.
  2. In a large mixing bowl, add the ricotta cheese and ensure it’s smooth.
Mixing
  1. Add sugar, vanilla extract, and almond extract to the ricotta, whisking until creamy.
  2. Incorporate the eggs one by one, whisking after each addition.
  3. In a separate bowl, whisk together almond flour, baking powder, and a pinch of salt.
  4. Gently add the dry mixture to the ricotta mixture, stirring until just combined.
Baking
  1. Pour the batter into the prepared cake pan and spread it evenly.
  2. Bake for about 30-35 minutes or until the top is golden and a toothpick comes out clean.
Cooling
  1. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Wrap in plastic wrap or use an airtight container to store in the fridge for up to 4-5 days. Can be frozen for up to three months.