I’ll never forget the first time I tasted almond ricotta cake during a trip to Tuscany. It was a sun-drenched afternoon, and we had just finished exploring a small village known for its artisan olive oil and quaint bakeries. We stopped at a little café that was tucked away on a cobblestone street, where the warm scent of almonds and freshly baked goods drew us in. The owner, a kind elderly woman with a twinkle in her eye, insisted we try her homemade almond ricotta cake. It was a cake like no other—soft and dense yet incredibly light, with a subtle nuttiness from the almonds and a delicate sweetness that melted in your mouth. I savored every bite, knowing I had just discovered a dessert that would stay with me forever.
Back home, I was determined to recreate that magical experience for my family. After a few experiments in my kitchen, I landed on this version of almond ricotta cake that has now become a staple in our household. Whether it’s for a casual family gathering or a special occasion, this cake always impresses. My kids love it because it’s not overly sweet, and I love it because it reminds me of that beautiful afternoon in Tuscany, where time seemed to stand still.
What I adore about this recipe is its simplicity. The ricotta cheese gives the cake a creamy texture, while the chopped almonds add just the right amount of crunch. The almond flavoring brings out a rich aroma, making your kitchen smell divine as the cake bakes. Topped with a light dusting of powdered sugar and delicate slices of almonds, it looks almost too pretty to eat—but trust me, you won’t be able to resist. It’s one of those cakes that you can enjoy with a cup of coffee in the morning or as a sweet finish to an evening meal.
I encourage you to try this recipe not just for the taste but for the memories it might create for you and your loved ones. Who knows, maybe this almond ricotta cake will become a family tradition, just like it has for us.
How to Make Almond Ricotta Cake
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 ½ cups granulated sugar
- 1 15-ounce container whole milk ricotta cheese
- 2 large eggs
- 1 teaspoon almond flavoring
- ½ cup finely chopped almonds
- ¼ cup sliced almonds
- 1 tablespoon powdered sugar
- 1 tablespoon softened butter
- 1 tablespoon powdered sugar (for dusting)
Directions
- Preheat the oven to 350°F and adjust the rack to the middle position. Grease a 9-inch springform pan with the softened butter, then dust it with powdered sugar, tapping out the excess.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
- Using a stand or hand mixer, cream the butter, sugar, and ricotta cheese in a large mixing bowl until smooth and fluffy, about 5 minutes.
- Add in the eggs and almond flavoring, mixing for another minute until combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just blended. Gently fold in the finely chopped almonds.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then release the sides of the springform pan and transfer the cake to a wire rack to cool completely.
- Once cooled, top the cake with sliced almonds and a dusting of powdered sugar.
Storing Suggestion
Store the almond ricotta cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze for up to 2 months, ensuring it’s well-wrapped to prevent freezer burn.
Cooking Tips
To add extra depth of flavor, you can toast the almonds before adding them to the batter. This will bring out their natural oils and enhance the almond flavor. For a fluffier cake, make sure to cream the butter, sugar, and ricotta thoroughly. If you don’t have almond flavoring, vanilla extract can be used as a substitute.
Serving Suggestions
This cake pairs beautifully with a cup of hot coffee or tea. Serve it with a dollop of whipped cream or a side of fresh berries to complement the cake’s nutty, creamy flavors.
Ingredient Substitutions
If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free baking mix. You can also use a plant-based butter and a dairy-free ricotta alternative to make the cake suitable for vegan diets.
Seasonal Variations
For a fall-inspired twist, you can add cinnamon or nutmeg to the batter and substitute the sliced almonds with chopped pecans. In the summer, fresh lemon zest can be added for a zesty flavor boost.
Allergen Information
This recipe contains dairy, eggs, and nuts (almonds). For those with nut allergies, the almonds can be omitted or replaced with seeds like sunflower or pumpkin seeds.
FAQ:
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, you can use part-skim ricotta, but the cake may be slightly less rich in texture and flavor.
Can I prepare this cake in advance?
Absolutely! This cake can be made a day ahead and stored in an airtight container. It often tastes even better the next day as the flavors have time to meld.
Can I freeze almond ricotta cake?
Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container to preserve its freshness.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
Can I use almond flour instead of all-purpose flour?
Almond flour can be used, but the texture will change, and the cake may be denser. Consider combining almond flour with a gluten-free baking mix for better results.
Can I use a different type of nut?
Yes, you can substitute the almonds with other nuts like hazelnuts or walnuts for a different flavor profile.
Almond Ricotta Cake
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened (1 stick)
- 1 ½ cups granulated sugar
- 1 15- ounce container whole milk ricotta cheese
- 2 large eggs
- 1 teaspoon almond flavoring
- ½ cup finely chopped almonds
- ¼ cup sliced almonds
- 1 tablespoon powdered sugar
- 1 tablespoon softened butter
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 350°F and place the baking rack in the middle position. Grease a 9-inch springform pan using 1 tablespoon of softened butter. Sprinkle 1 tablespoon of powdered sugar around the pan, tapping out the excess, then set it aside.
- In a medium bowl, combine the flour, baking powder, and salt, whisking them together. Set aside.
- In a large bowl, use a hand 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. Beat in the eggs and almond flavoring for an additional minute. Gradually add the flour mixture, mixing until just combined. Gently fold in the finely chopped almonds.
- Transfer the batter into the prepared springform pan. Bake in the center of the oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 10 minutes before releasing it from the springform and transferring it to a wire rack to cool completely.
- For the finishing touch, sprinkle the sliced almonds over the cooled cake. Use a fine mesh sieve to dust the top with powdered sugar until lightly covered.
