Almond Ricotta Cake Recipe
If you are looking for a dessert that feels both elegant and comforting, the Almond Ricotta Cake will quickly become your go-to favorite. This Italian-inspired cake boasts a delicate crumb combined with a rich, moist texture thanks to the creamy ricotta and finely ground almond flour. The subtle almond and vanilla extracts create a fragrant sweetness that’s simply irresistible. Whether you’re serving it for a special occasion or a cozy afternoon treat, the Almond Ricotta Cake never fails to impress with its lightness and nuanced flavors that keep everyone asking for another slice.
Ingredients You’ll Need
The beauty of this Almond Ricotta Cake lies in its simplicity and the quality of each ingredient. Every component plays a crucial role, from the creamy ricotta that adds moisture to the almond flour providing a tender, nutty crumb. These ingredients are easy to find but come together to create something truly special and memorable.
- 1 cup granulated sugar: Sweetens the cake while helping to create a light texture when creamed with butter.
- 1/2 cup unsalted butter, at room temperature: Brings richness and moisture, essential for tender crumb development.
- 1/4 tsp coarse salt: Enhances the overall flavor by balancing the sweetness.
- 1 1/2 tsp almond extract: The star flavor that ties the almond theme together perfectly.
- 1 1/2 tsp vanilla extract: Adds depth and a familiar warmth to the flavor profile.
- 4 large eggs, separated and at room temperature: Eggs provide structure; whipping the whites ensures a fluffy, airy texture.
- 1 1/4 cups whole milk ricotta: The creamy base that keeps the cake moist and tender.
- 1 1/2 cups almond flour: Supplies the nutty flavor and a naturally moist crumb—smooth out lumps before adding!
- 1/2 cup sliced almonds: For a delightful crunch topping that enhances texture and presentation.
- Confectioner’s sugar: A light dusting to finish with a touch of sweetness and visual appeal.
How to Make Almond Ricotta Cake
Step 1: Prepare Your Pan and Oven
Preheat the oven to 325 degrees Fahrenheit and grease a 9-inch springform pan thoroughly. Dust it with flour or almond flour to prevent the cake from sticking. This preparation ensures your cake releases beautifully after baking.
Step 2: Cream Butter, Sugar, Salt, and Extracts
Use a stand mixer or hand mixer to beat together the sugar, butter, salt, almond extract, and vanilla extract until the mixture becomes pale and fluffy. This process aerates the batter, setting a light, airy tone for the entire cake.
Step 3: Add Egg Yolks
Beat in the egg yolks one at a time to incorporate richness and help build the cake’s structure. Scraping down the bowl after each addition ensures all ingredients are well combined.
Step 4: Mix in Ricotta and Almond Flour
Add the creamy ricotta and beat until smooth, then gently fold in the almond flour. Be mindful to smooth out any almond flour lumps beforehand for a consistent texture throughout the cake batter.
Step 5: Whip the Egg Whites
Beat the egg whites until stiff peaks form. This step is critical to achieve a light and fluffy crumb because folding these whites into the batter adds volume without heaviness.
Step 6: Fold in Egg Whites Gently
In two additions, gently fold the whipped egg whites into the almond ricotta mixture to maintain as much airiness as possible. Overmixing here will deflate the batter, so patience and a gentle hand are your best friends.
Step 7: Bake Until Golden and Set
Spread the batter evenly in the prepared pan, smooth the top, then sprinkle sliced almonds over it for a lovely crunch. Bake for 50 to 55 minutes until the cake is puffed, golden, and not jiggly in the center. If the almonds brown too quickly, a loose foil tent on top helps prevent burning.
Step 8: Cool and Dust with Sugar
Allow the cake to cool for 10 minutes before removing the springform sides. After another 15 minutes of cooling, dust with confectioner’s sugar for that perfect finishing touch.
How to Serve Almond Ricotta Cake
Garnishes
A light dusting of confectioner’s sugar is classic, but topping the Almond Ricotta Cake with fresh berries or edible flowers can add a beautiful, fresh contrast to the nutty sweetness. Toasted almond slivers sprinkled on top also elevate the texture and visual appeal.
Side Dishes
Pair this cake with a dollop of whipped cream or a scoop of vanilla bean ice cream for extra indulgence. A drizzle of honey or a spoonful of berry compote adds fruity brightness, which balances the rich almond and ricotta notes beautifully.
Creative Ways to Present
Serve it on a rustic wooden board for an approachable, homey feel or use a delicate cake stand to make an impression at gatherings. You can slice it into small squares for a charming tea party treat or offer individual servings garnished with mint leaves and a sprinkle of sliced almonds for elegance.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Almond Ricotta Cake tightly in plastic wrap or place it in an airtight container. Keep it refrigerated for up to 3 days. This helps maintain freshness and prevents dryness, keeping the cake’s texture soft and moist.
Freezing
If you want to make this cake ahead of time or save leftovers for later, Almond Ricotta Cake freezes beautifully. Wrap slices individually in plastic wrap and then place them in a freezer-safe bag. It will keep well for up to 2 months, allowing you to enjoy this delightful dessert any time.
Reheating
To enjoy the cake after refrigeration or freezing, gently warm slices in the microwave for 15 to 20 seconds or in a low oven (around 300 degrees Fahrenheit) wrapped in foil. This restores some of the cake’s soft texture and aromatic appeal.
FAQs
Can I substitute almond flour with regular flour?
While you can use all-purpose flour, it will change the cake’s texture and flavor significantly. Almond flour gives the Almond Ricotta Cake its characteristic moistness and nutty flavor, so substituting will yield a less tender and less flavorful result.
What’s the best way to smooth out lumps in almond flour?
The easiest method is to stir or press the almond flour with the back of a spoon or a fork before adding it to the batter. This prevents clumps and ensures an even texture in your cake.
Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta is preferred because it’s creamier and adds moistness, but part-skim ricotta can be used if necessary. Just be aware that the cake may turn out slightly less rich and tender.
Why do I separate eggs and whip the whites?
Separating eggs and whipping the whites introduces air into the batter, making the cake lighter and fluffier. This technique is key to the Almond Ricotta Cake’s delicate, tender crumb.
Is this cake gluten-free?
Yes! Because this recipe uses almond flour instead of wheat flour, Almond Ricotta Cake is naturally gluten-free, making it a wonderful option for those with gluten sensitivities.
Final Thoughts
The Almond Ricotta Cake is one of those rare desserts that feels both luxurious and comforting at the same time. Its tender crumb, moist texture, and subtly sweet almond flavor make it a crowd-pleaser no matter the occasion. I hope you’ll give this recipe a try and experience just how delicious and easy it is to make a cake that’s sure to become a new family favorite.
