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
Scale
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
