Dreamy Nutty Bliss: Italian Almond Ricotta Cake Recipe

Soft and pillowy, this delectable almond ricotta cake bursts with traditional Italian flavors.

Generations of bakers have perfected this exquisite dessert that whispers warmth and comfort.

Each slice carries the essence of creamy ricotta blended seamlessly with delicate almond notes.

Buttery and light, the cake melts on your tongue with surprising elegance.

Sweet aromas of vanilla and almonds dance through the kitchen as you prepare this classic treat.

The recipe transforms simple ingredients into a masterpiece of rustic Italian baking.

Rich, indulgent, and utterly irresistible, this cake promises to become a treasured favorite at every gathering.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: 267 kcal

Servings: 8

Serve Ricotta Cake for Dessert or Brunch

• Berry Bliss Topping: Scatter fresh raspberries, strawberries, and blueberries around the cake's edges for a vibrant, colorful presentation that adds natural sweetness and visual appeal.
• Creamy Companion: Dollop homemade whipped cream alongside each slice, creating a light and airy complement that enhances the cake's rich almond and ricotta flavors.
• Elegant Drizzle: Prepare a simple almond glaze by mixing powdered sugar, almond extract, and a splash of milk, then delicately drizzle over the cooled cake for an extra layer of indulgence.
• Afternoon Tea Styling: Serve thin slices on delicate china plates with a hot espresso or fragrant Earl Grey tea, transforming your dessert into a sophisticated Italian-inspired treat.

Keep This Cake Covered and Ready to Slice

• Wrap the cake tightly in plastic wrap or place in an airtight container. Refrigerate for up to 5 days, maintaining its moist texture and delicious flavor.
• Slice the cake before freezing individual portions. Wrap each slice in plastic wrap, then aluminum foil. Store in freezer-safe bags for 2-3 months, perfect for quick dessert emergencies.
• Keep the cake covered with a cake dome or loose plastic wrap at room temperature for 2 days. Ideal for enjoying its soft, tender crumb without refrigeration.
• Prepare the cake a day before serving to enhance its flavors. The almond and ricotta notes will deepen, creating an even more delightful dessert experience.

FAQs

• How do I know when the cake is fully baked?

The cake is done when the top turns golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs. The edges will also start to pull away slightly from the sides of the pan.

• Can I replace almond flour with another type of flour?

Regular wheat flour won’t give the same nutty texture and flavor. If you can’t find almond flour, try using ground almonds or a mix of whole wheat and all-purpose flour, but the cake’s texture will be slightly different.

• Why is it important not to overmix the batter?

Overmixing develops gluten, which can make the cake tough and dense instead of light and tender. Mix the dry ingredients into the wet ingredients just until they are combined to maintain the cake’s soft texture.

• What makes ricotta cheese special in this cake?

Ricotta adds moisture and a subtle tangy flavor to the cake, creating a rich, tender crumb that’s different from cakes made with only butter and eggs. It helps keep the cake soft and prevents it from becoming dry.

What You Need for Italian Almond Ricotta Cake

• All-Purpose Flour: Provides structure and soft texture to the cake base.
• Almond Flour: Adds nutty richness and delicate almond flavor.
• Baking Powder: Ensures light and airy cake rise.
• Salt: Enhances overall flavor balance and sweetness.

• Butter: Creates rich, creamy base with smooth mouthfeel.
• Sugar: Sweetens and helps develop golden cake color.
• Eggs: Bind ingredients and provide moisture.
• Ricotta Cheese: Adds creamy texture and subtle tanginess.
• Almond Extract: Intensifies deep almond flavor profile.
• Vanilla Extract: Rounds out and softens overall taste.

• Sliced Almonds: Optional crunchy topping with extra almond essence.
• Powdered Sugar: Elegant decorative dusting with subtle sweetness.
• Fresh Berries: Optional bright, tangy accompaniment.
• Whipped Cream: Optional luxurious serving suggestion for extra indulgence.

Tools to Bake a Perfect Italian Almond Ricotta Cake

• Electric mixer: Essential for creaming butter and sugar to achieve light, fluffy texture.
• Large mixing bowl: Needed for combining butter, sugar, eggs, and other wet ingredients.
• Medium bowl: Used for whisking dry ingredients like flour and almond flour.
• 9-inch springform pan: Critical for creating the cake's structure and easy removal.
• Parchment paper: Helps prevent sticking and ensures smooth cake release.
• Whisk: Perfect for blending dry ingredients evenly.
• Toothpick: Helps test cake doneness by checking for clean insertion.
• Wire rack: Allows cake to cool completely without becoming soggy.
• Measuring cups and spoons: Ensures accurate ingredient quantities.

Make Italian Almond Ricotta Cake That’s Light and Moist

• Warm Up the Oven

Crank your oven to a toasty 350F and give a 9-inch springform pan a light butter massage. Slip a parchment paper blanket on the bottom for smooth cake release.

• Mix Dry Ingredients

Grab a bowl and dance your whisk through flour, almond flour, baking powder, and a pinch of salt until they’re happily blended.

• Cream Butter and Sugar

Whip softened butter and sugar in a big mixing bowl until they transform into a fluffy cloud, about 2-3 minutes of electric mixer.

• Introduce Eggs and Flavor Boosters

Drop eggs one by one into the buttery mixture, giving each a thorough beating. Splash in almond and vanilla extracts for a flavor explosion.

• Fold in Ricotta and Dry Blend

Gently stir ricotta until silky smooth. Slowly invite dry ingredients to join the party, mixing just until they’re friends – no overmixing allowed!

• Pan and Decorate

Pour batter into the prepared pan, spreading evenly. Sprinkle sliced almonds on top for a crunchy crown if you’re feeling fancy.

• Bake to Perfection

Slide the pan into the oven and bake 45-55 minutes. The cake is ready when it turns golden and a toothpick comes out clean. Let it rest in the pan for 15 minutes, then free it onto a cooling rack.

• Serve and Celebrate

Dust with powdered sugar like freshly fallen snow. Serve solo or jazz it up with berries and whipped cream for extra wow.

Tips for Adding Sweetness to Ricotta Cake

• Ensure butter, eggs, and ricotta are at room temperature for smoother batter and better cake texture.
• Fold dry ingredients into wet ingredients gently to avoid tough cake; stop mixing as soon as ingredients are combined.
• Swap sliced almonds with toasted chopped nuts like pistachios or hazelnuts for a different flavor profile.
• Replace all-purpose flour with gluten-free flour blend and ensure all other ingredients are gluten-free for sensitive diets.
• Reduce sugar by using monk fruit sweetener or stevia, and add extra almond extract to maintain rich flavor complexity.

Heavenly Italian Almond Ricotta Cake Recipe

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• Total Time: 1 hour 5 minutes
• Yield: 11 1x

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Description

Homemade Italian almond ricotta cake delivers an authentic dessert experience from Sicily’s rich culinary landscape. Delicate layers combine creamy ricotta, nutty almonds, and subtle sweetness for a memorable slice you’ll savor with pure Mediterranean delight.

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Ingredients

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• 1 cup (200 g / 7 oz) granulated sugar
• 1 cup (240 g / 8.5 oz) ricotta cheese
• ½ cup (115 g / 4 oz) unsalted butter, softened
• 3 large eggs
• 1 ½ cups (190 g / 6.7 oz) all-purpose flour
• ½ cup (50 g / 1.8 oz) almond flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp almond extract
• 1 tsp vanilla extract
• ¼ cup (30 g / 1 oz) sliced almonds
• Powdered sugar for dusting

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Instructions

1. Preparation: Preheat the oven to 350F (175C) and line a 9-inch springform pan with butter and parchment paper, ensuring complete coverage to prevent sticking.
2. Dry Ingredients: Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to eliminate any potential lumps and create a uniform dry mixture.
3. Creaming Process: Utilize an electric mixer to blend butter and sugar until the mixture becomes light, airy, and significantly increased in volume, creating a pale, fluffy base.
4. Wet Ingredient Integration: Carefully incorporate eggs one at a time, mixing completely after each addition. Introduce almond and vanilla extracts, blending until the mixture achieves a smooth, consistent texture.
5. Batter Composition: Fold in ricotta cheese, ensuring even distribution. Gently incorporate the dry ingredient mixture into the wet ingredients, using minimal strokes to maintain the batter’s delicate structure and prevent overworking.
6. Baking Preparation: Pour the batter into the prepared pan, spreading evenly. Sprinkle sliced almonds across the surface for an elegant, crunchy topping.
7. Baking and Cooling: Bake for 45-55 minutes until the cake develops a golden-brown exterior and a inserted toothpick comes out clean. Allow the cake to rest in the pan for 15 minutes before transferring to a wire rack to cool completely.
8. Finishing Touches: Dust the cooled cake with powdered sugar. Serve alongside fresh seasonal berries and a dollop of whipped cream for a luxurious dessert presentation.

Notes

Maintain Room Temperature Ingredients: Ensure eggs, butter, and ricotta are at room temperature for smoother batter blending and consistent cake texture.

Prevent Overmixing: Fold dry ingredients gently into wet mixture to avoid developing tough gluten, which can make the cake dense and chewy.

Check Cake Doneness Carefully: Use the toothpick test by inserting it into cake’s center; if it comes out clean with minimal crumbs, the cake is perfectly baked.

Customize Dietary Needs: Swap all-purpose flour with gluten-free alternatives like almond or rice flour for celiac-friendly version, and use dairy-free ricotta for lactose-intolerant individuals.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 11
• Calories: 165
• Sugar: 10 g
• Sodium: 75 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg