Description

This Italian Almond Ricotta Cake is a delightful dessert with a moist and tender texture, thanks to the creamy ricotta cheese and almond flour. Infused with the warm flavors of almond and vanilla, and a hint of citrusy lemon zest, this cake is perfect for any occasion. Whether served plain or dusted with powdered sugar, it’s a treat that pairs beautifully with coffee, tea, or a scoop of gelato

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup whole milk ricotta cheese
• 3 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (about 1 lemon)
• 1 1/2 cups almond flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sliced almonds (optional, for topping)
• Powdered sugar (for dusting)

Preparation Method

Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan or round cake pan by greasing and flouring it to prevent sticking.

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for a tender and airy cake.

Add the ricotta cheese to the creamed butter mixture and beat until smooth and well incorporated.

Mix in the eggs, one at a time, beating well after each addition. Stir in the almond extract, vanilla extract, and lemon zest to infuse the batter with flavor.

In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.

Gradually fold the dry ingredients into the wet ingredients, stirring gently just until combined. Be careful not to overmix, as this can affect the cake’s texture.

Pour the batter into the prepared pan, smoothing the top with a spatula. If desired, sprinkle sliced almonds evenly over the surface for a decorative touch and added crunch.

Bake the cake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely.

Before serving, dust the cake lightly with powdered sugar for a simple and elegant finish.

Tips and Conclusion

Tip:

For a burst of flavor, try serving this cake with fresh berries or a dollop of whipped cream. If you’d like a gluten-free version, replace the all-purpose flour with a gluten-free blend. Store leftovers in an airtight container in the refrigerator for up to 3 days—it tastes even better the next day!

Conclusion:

This Italian Almond Ricotta Cake is a classic dessert that’s as beautiful as it is delicious. Its rich, nutty flavor and moist crumb make it a versatile treat for celebrations or everyday indulgence. Explore more of our Italian-inspired recipes to bring even more authentic flavors to your table. Buon appetito!