Print

Almond Ricotta Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 12 reviews

This Almond Ricotta Cake is a moist and tender dessert featuring creamy whole milk ricotta cheese and the rich flavor of almonds. It combines the lightness of ricotta with the nutty crunch of chopped and sliced almonds, finished with a dusting of powdered sugar for an elegant treat perfect for any occasion.

Ingredients

Dry Ingredients

  • 1 ¾ cups all purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened (one stick)
  • 1 ½ cups sugar
  • 1 15 ounce container whole milk ricotta cheese
  • 2 large eggs
  • 1 teaspoon almond extract

Nuts & Topping

  • ½ cup almonds, finely chopped
  • ¼ cup sliced almonds
  • 1 tablespoon powdered sugar (plus 1 extra tablespoon for pan preparation and topping)
  • 1 tablespoon butter, softened (for greasing pan)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F and position the baking rack in the middle. Use 1 tablespoon of softened butter to grease a 9-inch standard springform pan, then sprinkle 1 tablespoon powdered sugar inside the pan, coating and shaking out the excess. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set aside for later use.
  3. Cream Butter, Sugar, and Ricotta: In a large mixing bowl, use a handheld mixer or stand mixer with a paddle attachment to cream the softened butter, sugar, and ricotta cheese until the mixture is light and fluffy, about 5 minutes.
  4. Add Eggs and Flavoring: Add the eggs and almond extract to the creamed mixture and continue mixing for another minute until well combined.
  5. Combine Wet and Dry Mixtures: Gradually add the flour mixture into the wet ingredients and mix until just combined. Gently fold in the finely chopped almonds with a spatula.
  6. Pour Batter and Bake: Pour the batter into the prepared springform pan. Bake in the preheated oven on the center rack for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cake: Allow the cake to cool in the pan for at least 10 minutes, then carefully release the springform ring and transfer the cake to a wire baking rack to cool completely.
  8. Add Topping: Once cooled, evenly sprinkle the sliced almonds over the top of the cake. Using a fine mesh sieve, dust the surface lightly with powdered sugar until just covered.

Notes

  • Use whole milk ricotta cheese for the best texture and flavor.
  • Make sure the butter is softened to room temperature to cream properly with sugar and ricotta.
  • Let the cake cool completely before adding the sliced almonds and powdered sugar topping to prevent melting.
  • The springform pan makes it easier to remove the delicate ricotta cake without damage.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/almond-ricotta-cake-recipe-2/