ITALIAN ALMOND RICOTTA CAKE
This Italian Almond Ricotta Cake is a moist, light, and flavorful dessert, blending the richness of ricotta cheese with the nutty taste of almonds. It’s a simple yet elegant cake that’s perfect for any occasion, especially during the holidays or family gatherings.
Ingredients
- 1 ½ cups ricotta cheese drained
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- ½ cup ground almonds or almond meal
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest optional, for added flavor
- Powdered sugar for dusting, optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Prepare the batter:
- In a large bowl, beat the ricotta cheese and granulated sugar together until smooth and well combined.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, almond extract, and lemon zest (if using).
Add dry ingredients:
- In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until the batter is smooth and just combined.
Bake the cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Cool and serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- You can add a handful of chopped almonds or chocolate chips to the batter for extra texture and flavor.
- This cake is quite moist and flavorful on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of gelato.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.