If you’re searching for a truly unforgettable dessert that’s as easy as it is elegant, look no further than Italian Almond Ricotta Cake. This classic treat combines the creamy richness of ricotta cheese with the aromatic essence of almonds, resulting in a tender, moist cake that satisfies with every bite. Perfect for celebrations or an afternoon pick-me-up, Italian Almond Ricotta Cake brings rustic Italian charm straight to your table, instantly transporting you to a sunny terrace with espresso in hand.
Ingredients You’ll Need
The beauty of Italian Almond Ricotta Cake lies in its simplicity—the short ingredient list features pantry staples, each playing a starring role in creating that iconic flavor and melt-in-your-mouth crumb. From fragrant almond flour to silky ricotta, every element adds depth and character to the cake.
- Almond flour: Finely ground almonds give the cake its signature nutty flavor and lightly dense texture.
- All-purpose flour: Helps stabilize the batter and creates a tender crumb, balancing almond flour’s richness.
- Granulated sugar: Just the right amount for gentle sweetness without overwhelming the almond and ricotta notes.
- Unsalted butter (softened): Contributes to a rich, buttery taste and keeps the crumb moist.
- Large eggs: Help bind the ingredients and add structure for that perfect slice.
- Whole milk ricotta cheese: The star ingredient for luscious texture and subtle, creamy flavor.
- Vanilla extract: Lends warm undertones that round out the almond flavor beautifully.
- Almond extract: Intensifies the almond aroma—don’t skip it if you want true Italian flair.
- Baking powder: Ensures the cake rises with just the right amount of lightness.
- Salt: Enhances all the flavors and cuts the sweetness slightly—a little bit goes a long way.
- Sliced almonds (for topping): Add gorgeous texture and a toasty crunch to each bite.
- Powdered sugar (for dusting): Gives that final, irresistible touch of elegance.
How to Make Italian Almond Ricotta Cake
Step 1: Prep the Pan and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly from the start. Next, take a 9-inch round cake pan, grease it generously with butter or nonstick spray, and line the bottom with parchment paper. This small step saves you from cake-sticking disasters and guarantees a beautiful release once your Italian Almond Ricotta Cake is done.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Beat them until the mixture is light and fluffy—this usually takes 2 to 3 minutes with a hand mixer. This step introduces air into your batter, leading to a tender and well-risen cake. Be patient, as this foundation is worth every second.
Step 3: Add the Eggs and Ricotta
Add your eggs one at a time, beating well after each addition. This ensures each egg is fully incorporated before the next goes in. Once the eggs are mixed, fold in the whole milk ricotta, vanilla extract, and almond extract. The batter will start to look creamy and slightly thick—these ingredients are responsible for the cake’s classic, indulgent crumb.
Step 4: Combine the Dry Ingredients
In a separate medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. By pre-mixing, you guarantee that the baking powder is evenly dispersed, so the Italian Almond Ricotta Cake rises consistently in the oven.
Step 5: Bring the Batter Together
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Avoid overmixing; stop as soon as you no longer see streaks of flour. Overworking the batter can lead to a dense cake, but with a gentle hand, you preserve all that lovely loft and softness we crave.
Step 6: Assemble and Bake
Scrape the batter into your prepared cake pan and use a spatula to smooth the top for an even bake. Sprinkle sliced almonds evenly over the surface—these will toast up beautifully in the oven, adding both visual appeal and a delicious crunch. Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 7: Cool and Finish
Allow the cake to cool in its pan for about 10 minutes—this helps it set up and makes it easier to remove without breaking. Gently transfer it to a wire rack and let it cool completely. Right before serving, dust generously with powdered sugar for that classic, dreamy finish.
How to Serve Italian Almond Ricotta Cake
Garnishes
A simple dusting of powdered sugar over the top is timeless and elegant, but you can also scatter a few extra sliced almonds or even a sprinkle of lemon zest for a refreshing twist. For a fancier touch, a dollop of lightly sweetened whipped cream gives a luxurious, cloud-like texture in every bite. These simple garnishes let the star flavors shine while adding a little extra magic to your Italian Almond Ricotta Cake.
Side Dishes
This cake is at its best with a cup of strong espresso or creamy cappuccino—a pairing made in heaven. For an afternoon spread, serve slices alongside fresh berries or a juicy fruit compote. The slightly tangy, sweet fruit notes will brighten the nutty richness of your Italian Almond Ricotta Cake, making every forkful feel special.
Creative Ways to Present
Feeling inspired? Try baking the batter in individual ramekins for charming, personal-sized cakes. Drizzle with honey or a splash of amaretto for a grown-up twist. Layer slices with a bit of mascarpone and fresh berries in parfait glasses for a beautiful dessert presentation that wows at dinner parties or brunch.
Make Ahead and Storage
Storing Leftovers
Italian Almond Ricotta Cake keeps exceptionally well thanks to the moisture from the ricotta. Store leftover slices in an airtight container at room temperature for up to 2 days. For longer freshness, pop them in the fridge, where they’ll stay soft and tasty for up to 5 days. Bring slices to room temperature before serving for the best flavor.
Freezing
You can absolutely freeze Italian Almond Ricotta Cake for later enjoyment. Once cooled, wrap individual slices or the whole cake tightly in plastic wrap, followed by foil, and freeze for up to 2 months. Thaw the cake overnight in the refrigerator or on the counter for a few hours. The texture remains tender and delicious, even after freezing.
Reheating
If you prefer your cake just a little warm, gently reheat individual slices in the microwave for 10 to 15 seconds. This revives the delightful softness and brings out the almond aroma. For a larger portion, use a low oven (about 300°F) covered loosely with foil and warm for 10 minutes. Avoid over-heating to keep the cake moist.
FAQs
Can I make Italian Almond Ricotta Cake gluten free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend and double-check that your baking powder is gluten free. The result is just as moist and flavorful, making it a fantastic dessert for gluten-sensitive guests.
What’s the best brand of ricotta to use?
Look for whole milk ricotta with as few stabilizers or fillers as possible. Italian and local artisanal brands usually offer a fresher, creamier texture that really makes this cake shine. Avoid low-fat varieties, as they can lead to a dry crumb.
Can I add citrus flavor to the cake?
Yes! A bit of lemon or orange zest in the batter is a lovely way to brighten up the almond and ricotta flavors. Stir about 1 teaspoon of zest into the wet ingredients for a cheerful, sunny note that feels authentically Italian.
Is this cake overly sweet?
No, Italian Almond Ricotta Cake is meant to be lightly sweet—just enough to highlight the almond and ricotta rather than overpowering them. If you prefer, you can reduce the sugar slightly, but most find the balance just right as written.
Can I bake this in a different pan?
Definitely. While a 9-inch round cake pan is traditional, an 8-inch pan will yield a slightly taller cake (add a few extra minutes to the bake time), and a springform pan works beautifully for easy release. Just keep an eye on doneness and use the toothpick test.
Final Thoughts
This Italian Almond Ricotta Cake is the sort of recipe you’ll want to make on a whim and savor slowly. Each bite is pure comfort, a warm hug of sweet almond and rich ricotta that never feels heavy. I hope you give it a try—it’s sure to become a cherished favorite for any occasion or simply to brighten a cozy afternoon.
Print
Italian Almond Ricotta Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Italian Almond Ricotta Cake is a delightful gluten-free dessert that combines the nutty flavor of almond flour with the creamy richness of ricotta cheese. Lightly sweet and moist, this cake is perfect for any occasion.
Ingredients
For the Cake:
- 1½ cups almond flour
- ½ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For Topping:
- ¼ cup sliced almonds
- powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add Eggs and Ricotta: Add the eggs one at a time, beating well after each addition. Mix in the ricotta cheese, vanilla extract, and almond extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Bake: Pour the batter into the prepared pan, smooth the top, and sprinkle sliced almonds evenly over the surface. Bake for 45–50 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- This cake is naturally moist and lightly sweet—perfect for pairing with coffee or tea.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
