Description
This Italian Almond Ricotta Cake is a moist, dense, and flavorful dessert with a subtle almond essence and a creamy ricotta texture. Perfectly balanced between light and rich, this cake is ideal for coffee breaks, special occasions, or as a simple after-dinner treat.
Ingredients
Units
Scale
Serves 8-10
- Dry ingredients:
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (50 g) almond flour (or finely ground almonds)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Wet ingredients:
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup (240 g) ricotta cheese
- For topping (optional):
- 1/4 cup (30 g) sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- Combine the dry ingredients:
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs and extracts:
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.
- Incorporate the ricotta and dry ingredients:
- Mix in the ricotta cheese until smooth.
- Gradually add the dry ingredients, mixing just until combined. Do not overmix.
- Prepare the batter for baking:
- Pour the batter into the prepared pan and spread it evenly. If desired, sprinkle sliced almonds over the top.
- Bake the cake:
- Bake for 45-55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
- Serve:
- Dust the top with powdered sugar before serving. Serve plain or with fresh berries and whipped cream for an extra treat.
Notes
- For a stronger almond flavor, use 1/4 teaspoon of almond extract more.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Substitute almond flour with hazelnut or pistachio flour for a twist in flavor.