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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Baking Preparation: Pour the batter into the prepared pan, spreading evenly. Sprinkle sliced almonds across the surface for an elegant, crunchy topping.
- 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.
- 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