Almond and Ricotta Cake Recipe That’s Easy and Delicious

Welcome to a delightful journey into the world of baking with this luscious Almond and Ricotta Cake recipe. This cake is a perfect blend of nutty richness and creamy softness that melts in your mouth with every bite.

Whether you’re looking for a simple yet elegant dessert for a weekend treat or a show-stopping centerpiece for your next gathering, this cake ticks all the boxes. Moist, tender, and fragrant with almond essence, this cake is a crowd-pleaser that’s surprisingly easy to make.

The ricotta cheese adds a subtle creaminess that elevates the texture, keeping it wonderfully delicate without being heavy. Plus, it’s naturally gluten-free when made with almond flour, making it great for those avoiding gluten.

In the following sections, you’ll find everything you need to create this delicious cake from scratch. We’ll walk you through the ingredients, the necessary equipment, step-by-step instructions, and some handy tips to ensure your baking success.

Let’s get started on making a dessert that’s both impressive and irresistibly tasty!

Why You’ll Love This Recipe

This Almond and Ricotta Cake stands out for several reasons. First, it boasts incredible moisture and a tender crumb thanks to the ricotta, which keeps the cake soft for days.

The almond flour infuses a rich, nutty flavor that pairs beautifully with the subtle sweetness of the cake.

It’s also naturally gluten-free, making it suitable for many dietary preferences without compromising on taste or texture. The recipe is straightforward, requiring simple ingredients that you may already have in your pantry.

Plus, it’s versatile—perfect for breakfast, dessert, or an elegant afternoon tea.

Finally, this cake holds up well and can be made ahead of time, allowing flavors to develop even more. If you love baking with nuts and cheese-based batters, this recipe will quickly become a staple in your kitchen.

Ingredients

• 1 ¾ cups (175g) almond flour – finely ground for the best texture
• 1 cup (250g) ricotta cheese – whole milk ricotta recommended
• ¾ cup (150g) granulated sugar – adjust to taste
• 3 large eggs – at room temperature
• ¼ cup (60ml) vegetable oil – mild flavor like canola or sunflower
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder – ensures lightness
• ¼ teaspoon salt
• Zest of 1 lemon – optional but adds a fresh brightness
• Powdered sugar – for dusting (optional)

Equipment

• 9-inch (23cm) round cake pan – preferably non-stick or lined with parchment paper
• Mixing bowls – medium and large
• Electric mixer or whisk – for beating eggs and sugar
• Measuring cups and spoons
• Spatula – for folding ingredients gently
• Cooling rack – to cool the cake evenly
• Microplane or grater – for lemon zest

Instructions

1. Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan and line the bottom with parchment paper to prevent sticking.
2. In a large mixing bowl, beat the eggs and sugar together using an electric mixer or whisk until the mixture is pale and slightly fluffy, about 3-5 minutes.
3. Add the ricotta cheese, vegetable oil, and vanilla extract to the egg mixture. Mix gently but thoroughly until fully combined and smooth.
4. In a separate bowl, combine the almond flour, baking powder, salt, and lemon zest if using. Stir to evenly distribute the baking powder and zest.
5. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; fold just until the batter is uniform and smooth.
6. Pour the batter into your prepared cake pan, smoothing the top with the spatula for an even bake.
7. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely.
9. Once cooled, dust the cake with powdered sugar for a pretty finish, and serve.

Tips & Variations

“For a more intense almond flavor, try adding ½ teaspoon of almond extract alongside the vanilla.”

• Use fresh ricotta: Fresh ricotta has a smoother texture and better flavor than pre-packaged, which enhances the cake’s creaminess.
• Make it citrusy: Adding orange zest or a splash of lemon juice can brighten the flavor beautifully.
• Gluten-free option: This recipe naturally uses almond flour, which is a great gluten-free alternative to wheat flour.
• Add texture: Toss in ½ cup toasted sliced almonds or chopped pistachios to the batter for a delightful crunch.
• Drizzle with honey or glaze: For added sweetness, drizzle the cake with honey or a simple lemon glaze right before serving.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving Suggestions

This almond and ricotta cake is wonderfully versatile when it comes to serving. It pairs well with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent dessert.

For a lighter option, serve slices alongside fresh berries such as raspberries, strawberries, or blueberries, which add a burst of freshness and color. You can also drizzle some honey or a berry coulis over the top to enhance the flavors.

For breakfast or brunch, enjoy it warm with a cup of coffee or tea. The gentle almond flavor complements most warm beverages perfectly, making it a delightful treat any time of day.

Conclusion

The Almond and Ricotta Cake recipe is a true gem for anyone looking to bake something both delicious and unique. Its moist, tender texture combined with the nutty richness of almond flour and creamy ricotta makes it a standout dessert or snack.

It’s easy enough to whip up on a weeknight but elegant enough to impress guests at a special occasion.

With simple ingredients and straightforward steps, this cake is accessible to bakers of all skill levels. Its naturally gluten-free nature also ensures that it can be enjoyed by many.

Don’t miss trying this recipe and adding your own personal touches with the tips and variations shared above. Happy baking!

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