Almond Ricotta Cake
Authentic Italian almond ricotta cake – moist, fluffy, and delicately nutty with ricotta creaminess.
Print Pin Servings: 10 slices
Calories: 285kcal
Cost: $10–$12
Equipment
- 1 9-inch springform pan or round cake pan
- 1 Electric mixer or hand whisk
- 2–3 Mixing bowls large
- 1 Fine-mesh sieve for flour
- 1 Rubber spatula for folding
- 1 Wire cooling rack
- 1 set Measuring cups/spoons
Ingredients
- 1 ½ cups Ricotta cheese about 375g, strained for best results
- 1 cup Granulated sugar
- 3 large Eggs room temp
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract optional, enhances almond flavor
- 1 tablespoon Lemon zest fresh
- 1 cup All-purpose flour sifted
- 1 cup Ground almonds / almond flour lightly toasted for depth
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ cup Sliced almonds for topping
- 2 tablespoon Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C), grease pan.
- Beat ricotta and sugar until creamy.
- Add eggs one at a time, then extracts and zest.
- Whisk flour, almonds, baking powder, and salt separately.
- Fold dry mix into wet until just combined.
- Pour into pan, top with sliced almonds.
- Bake 45–50 minutes until golden and set.
- Cool completely before dusting with powdered sugar.
Notes
For best texture, strain ricotta before use and toast almonds lightly. This cake tastes even better the next day.
Nutrition
Serving: 100g | Calories: 285kcal | Carbohydrates: 32g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 160mg | Fiber: 2g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1.5mg