Italian almond ricotta cake

Delight your taste buds with an Italian almond ricotta cake, a dessert that beautifully combines the rich flavors of almond and the creamy texture of ricotta cheese. Perfect for any occasion, this elegant cake offers a moist and tender crumb with a subtly sweet almond flavor. Follow our easy recipe to create a memorable Italian dessert that will impress your guests.

Italian almond ricotta cake

Andrea

Discover how to make an Italian almond ricotta cake with our easy recipe. This elegant dessert combines the creamy texture of ricotta cheese with the rich flavor of almonds, resulting in a moist and tender cake. Perfect for any occasion, this Italian classic is sure to impress your guests with its subtle sweetness and delightful taste.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine Italian

Servings 12

Equipment

• 9 inch springform pan

Ingredients

  

• All-purpose flour: 220g 
• Sugar: 300g
• Whole milk ricotta cheese: 425g
• Unsalted butter, softened: 113g 
• Almonds, finely chopped: 75g
• Large eggs: Approximately 100g (2 large eggs)
• Baking powder: 3g 
• Salt: 3g
• Almond extract: 5g 

Instructions

 

Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Position the baking rack in the middle of the oven

Prepare the Pan:

• Use 1 tablespoon of butter to grease a 9-inch standard springform pan.
• Add 1 tablespoon of powdered sugar to the pan, tilting and shaking to coat evenly. Shake out any excess. Set the pan aside.

Mix Dry Ingredients:

• In a medium mixing bowl, whisk together 220g of all-purpose flour, 3g of baking powder, and 3g of salt. Set aside.

Cream Wet Ingredients:

• In a large mixing bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, cream together 113g of softened unsalted butter, 300g of sugar, and 425g of ricotta cheese until the mixture is light and fluffy, about 5 minutes.
• Add 100g of eggs (2 large eggs) and 5g of almond extract to the mixture and continue to cream for another minute.

Combine Ingredients:

• Gradually add the dry flour mixture to the creamed mixture, mixing until just combined.
• Gently fold in 75g of finely chopped almonds.

Bake the Cake:

• Pour the batter into the prepared springform pan.
• Bake on the center rack for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for at least 10 minutes before releasing the springform and transferring the cake to a wire rack to cool completely.

Add Toppings:

• Once the cake is completely cooled, sprinkle sliced almonds on top.
• Use a fine mesh sieve to dust the top of the cake with powdered sugar until just covered.