Italian Almond Ricotta Cake
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.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch round cake pan
- Whisk
- Oven
Ingredients
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
Instructions
- 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.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.