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Almond Ricotta Cake Recipe

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4 from 3 reviews

This Almond Ricotta Cake offers a moist, tender crumb with a delicate almond flavor, enhanced by the creamy ricotta and a hint of lemon zest. Perfectly balanced sweetness and a light texture make it an elegant dessert for special occasions or an indulgent treat with afternoon tea.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter (1 stick, room temperature, plus more for greasing)
  • 4 large eggs (room temperature, separated)
  • 1 cup whole milk ricotta (8 oz., store-bought)
  • 1 tablespoon lemon zest (from approximately 2 lemons)
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional)

Dry Ingredients

  • 1 cup organic cane sugar (or white granulated sugar)
  • 2 cups almond flour (8.4 oz.)
  • ¼ teaspoon sea salt
  • ⅓ cup sliced almonds
  • 2–3 tablespoons confectioner’s sugar (optional – for serving)

Instructions

  1. Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the parchment and sides with butter and set aside.
  2. Cream butter and sugar: In a large mixing bowl, use an electric hand mixer on medium-high speed to cream the butter and sugar together until the mixture is light and fluffy, about 5 minutes.
  3. Beat in egg yolks: Add the egg yolks to the creamed butter and sugar, and beat on medium speed until fully combined.
  4. Add wet ingredients: Incorporate the ricotta cheese, lemon zest, lemon juice, vanilla extract, and almond extract (if using) into the mixture. Beat until well combined and smooth.
  5. Add dry ingredients: Fold the almond flour and sea salt into the wet mixture using a spatula, mixing until no pockets of almond flour remain. The batter will be thick and may look slightly curdled—this is normal.
  6. Beat egg whites: Thoroughly clean and dry the beaters, then beat the egg whites in a medium bowl on medium speed until soft peaks form, about 3 minutes.
  7. Fold in egg whites: Gently stir one-third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites with a spatula until just combined, ensuring the batter has no streaks of egg whites without overmixing.
  8. Pour into cake pan: Transfer the batter to the prepared cake pan. Sprinkle the sliced almonds evenly on top, pressing them slightly into the batter so they adhere.
  9. Bake: Place the cake in the preheated oven and bake for 50 minutes, or until the edges turn golden brown and the top is lightly golden. Remove from oven and place the pan on a wire rack to cool completely, about 1 hour.
  10. Serve: Run a knife around the edges of the cake to loosen it. For a springform pan, release the sides; for a cake pan, invert the cake onto a plate, peel away the parchment paper, then flip it back onto a serving plate. Optionally, dust the cake with confectioner’s sugar before slicing into wedges and serving.

Notes

  • Ensure eggs are at room temperature to maximize volume when beating.
  • Do not overmix when folding in egg whites to keep the cake light and airy.
  • The almond extract is optional but enhances the almond flavor.
  • If you don’t have almond flour, finely ground blanched almonds can be used as a substitute.
  • The cake can be served plain or dusted with confectioner’s sugar for extra sweetness and decoration.
  • Store leftovers covered in the refrigerator for up to 3 days.

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