Name: Italian Almond Ricotta Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup Ricotta cheese (Room temperature for easier mixing); 1/2 cup Almond flour (Finely ground); 3/4 cup Granulated sugar; 3 large Eggs (Room temperature); 1 tsp Vanilla extract; 1/4 tsp Almond extract (Optional but recommended); 1/2 tsp Baking powder; 1/4 tsp Salt

Jump to Recipe

Creamy, nutty, and surprisingly light — this Italian Almond Ricotta Cake is a simple delight that feels fancy enough for guests but easy enough for a weeknight bake. Imagine a tender crumb made by ricotta and almond flour, kissed with a hint of almond extract and a golden top that begs for a forkful. Fun fact: ricotta cakes have been a beloved Italian finish to meals for generations because ricotta keeps them moist without heavy creams. If you love citrusy bakes, you might also enjoy the bright flavors in our Italian Lemon Cream Cake, which shares the same comforting, homey vibe. This cake is quick to prepare, family-friendly, and perfect for coffee or after-dinner dessert — let’s get baking!

What is Italian Almond Ricotta Cake?

What’s in a name — and why does it sound like it was named by a romantic baker? Italian Almond Ricotta Cake blends two luxurious pantry stars: ricotta cheese for creaminess and almond flour for a tender, slightly crumbly texture. Did a nonna whisper “the way to a man’s heart is through his stomach” as she tucked almonds into the batter? Possibly. Is it called that because it’s irresistibly delicious? Definitely. Think of it as a cozy, slightly rustic cake that pairs beautifully with a cup of espresso and a storyteller’s grin. Give it a try and you’ll see why it earns that affectionate reputation.

Why You’ll Love This:

Creamy, comforting texture: The ricotta creates a moist, custardy crumb while almond flour adds tender, nutty notes that melt in your mouth.
Budget-friendly and simple: With pantry staples like ricotta, eggs, and almond flour, this cake is an affordable homemade treat that’s far cheaper than bakery alternatives.
Versatile toppings and flavors: Served plain, dusted with powdered sugar, or topped with fresh berries and honey, it adapts to seasons and tastes for year-round appeal.

Compared to other cakes like our popular lemon offerings, this almond ricotta version is less tangy and more custard-like, making it a perfect sibling dessert to explore after trying our lemon cream cake. Ready to bake? You’ll love how simple and rewarding it is.

How to Make:

Quick Overview

This recipe is straightforward and forgiving, perfect for bakers of all levels. Preparation is quick — mix wet ingredients, fold in dry, bake, and cool. The texture is creamy and tender with a golden exterior. Expect about 10 minutes of prep and 30 to 35 minutes of baking for a total time under 50 minutes, making it ideal for a last-minute dessert.

Ingredients

1 cup ricotta cheese, room temperature for easier mixing
1/2 cup almond flour, finely ground
3/4 cup sugar, granulated
3 large eggs, room temperature
1 tsp vanilla extract
1/4 tsp almond extract, optional but recommended for a pronounced almond aroma
1/2 tsp baking powder
1/4 tsp salt

Directions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Lightly flour the pan or line the bottom with parchment for easier removal.
In a large bowl, combine ricotta cheese, sugar, eggs, vanilla extract, and almond extract. Stir until smooth. Use a whisk or a hand mixer on low speed to blend evenly, about 1 to 2 minutes.
In another bowl, whisk together almond flour, baking powder, and salt. Make sure there are no lumps.
Gradually add dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix — a few small streaks are fine.
Pour the batter into the prepared pan and bake for 30-35 minutes until golden brown and a toothpick inserted comes out clean. Rotate the pan halfway through baking for even browning if your oven has hot spots.
Let the cake cool for 10 minutes before transferring to a wire rack. Serve plain or with your favorite toppings such as powdered sugar, fresh berries, or whipped cream.

Italian Almond Ricotta Cake

What to Serve With:

Fresh berries (strawberries, raspberries, or blueberries) and a drizzle of honey for bright contrast.
A spoonful of lemon curd or marmalade if you like a citrus lift.
Light whipped cream or mascarpone mixed with a touch of sugar for an extra creamy topping.
A crisp green salad and espresso for a light after-dinner pairing.
Dessert wines like Vin Santo or a cold sweet Moscato for a true Italian finish.

Top Tips for Perfecting:

Ricotta texture: Use whole-milk ricotta for the richest texture. If your ricotta is very watery, drain it in a fine sieve for 15 minutes to avoid a soggy cake.
Almond flour swap: If you don’t have almond flour, you can grind blanched almonds in a food processor until fine — measure after grinding to keep ratios consistent.
Room temperature eggs: They blend more evenly with ricotta and help create a smoother batter.
Don’t overmix: Overworking the batter can make the cake dense. Fold until just combined for the lightest crumb.
Flavor boosts: Add a teaspoon of lemon zest for freshness, or fold in a handful of chopped toasted almonds for extra crunch. For inspiration on flavor pairings, try ideas from our Italian Lemon Pound Cake post, which explores citrus-almond combinations.

Storing and Reheating Tips:

Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 4 days. Ricotta keeps it moist but refrigeration is best for safety.
Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm slices gently in a 300°F oven for 8–10 minutes or microwave a single slice for 10–15 seconds to bring back that fresh-baked warmth. Add fresh fruit or a spoonful of jam when serving to refresh flavor.

FAQs

Can I use part-skim ricotta?
Yes, part-skim ricotta works, but whole-milk ricotta yields a richer, creamier cake.

Is almond flour necessary or can I use all-purpose flour?
You can substitute all-purpose flour, but the texture and flavor will change. Use 3/4 cup plus 2 tablespoons of all-purpose flour and expect a slightly less tender crumb.

Can I make this dairy-free?
Not easily — ricotta is central to the texture. For dairy-free alternatives, try a vegan ricotta substitute, but results will vary.

How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. The top should be golden and spring back slightly when touched.

Can I add fruit to the batter?
Yes, small berries folded gently into the batter work well. Avoid large or very wet fruit that may release too much moisture.

Conclusion

This Italian Almond Ricotta Cake is a quietly impressive dessert: easy to make, delightfully tender, and ideal for sharing with family or guests. It’s forgiving for beginners, adaptable for flavors, and reliably delicious — the kind of recipe you’ll turn to again and again. For another variation and beautiful photos that inspired parts of this post, see the almond ricotta cake on This Delicious House, and for a simple one-bowl approach, check out the version on The Clever Carrot. Share a slice with someone you love and enjoy the smiles that follow.