GRANDMA’S ITALIAN RICOTTA & ALMOND CAKE

This cake is a celebration of simple but delicious ingredients, blending the creamy texture of ricotta with the nutty essence of almonds.

It is a not-too-sweet dessert perfect for any time of day, from a morning treat to an elegant after-dinner treat.

Whether you are an experienced pastry chef or a novice in the kitchen, this recipe is simple and sure to impress your guests.

Why You’ll Love This Recipe

• Rich and Creamy: The ricotta adds a luscious texture to the cake, while almond flour keeps it moist and tender.
• Not Overly Sweet: A perfect balance of flavors, making it suitable for various occasions.
• Elegant and Simple: Easy to prepare yet sophisticated enough to impress your guests.
• Customizable: Serve with whipped cream, fresh berries, or a drizzle of honey for added flair.

METHOD:

• Preheat the Oven
  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch (23 cm) springform pan with butter and line the bottom with parchment paper.
• Cream Butter and Sugar
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Incorporate Ricotta
  • Add the ricotta cheese and mix until smooth and well combined.
• Add Eggs
  • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
• Flavor the Batter
  • Stir in the lemon zest, vanilla extract, and almond extract (if using) until evenly distributed.
• Mix Dry Ingredients
  • In a separate bowl, whisk together the almond flour and salt.
• Combine Wet and Dry
  • Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix.
• Pour Batter into Pan
  • Pour the batter into the prepared springform pan and smooth the top with a spatula.
• Bake
  • Bake for 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
• Cool
  • Allow the cake to cool in the pan for 10 minutes.
  • Release the sides of the springform pan and transfer the cake to a wire rack to cool completely.
• Decorate
  • Once cooled, dust the top of the cake with powdered sugar.
  • Garnish with sliced almonds for an elegant finish.
• Serve
  • Slice and enjoy your homemade Ricotta and Almond Cake!

Storage

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, refrigerate for up to 4 days in an airtight container.

Nutritional Information (Per Serving)

Grandma’s Italian Ricotta & Almond Cake

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Baking Time 45 minutes mins

Servings 10

Calories 280 kcal

Ingredients

  

• 1 1/2 cups 150g almond flour
• 3/4 cup 150g granulated sugar
• 1/2 cup 113g unsalted butter, softened
• 1 cup 250g ricotta cheese
• 4 large eggs
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract optional
• 1/4 teaspoon salt
• Powdered sugar for dusting
• Sliced almonds for garnish

Instructions

 

Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch (23 cm) springform pan with butter and line the bottom with parchment paper.

Cream Butter and Sugar

• In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Incorporate Ricotta

• Add the ricotta cheese and mix until smooth and well combined.

Add Eggs

• Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Flavor the Batter

• Stir in the lemon zest, vanilla extract, and almond extract (if using) until evenly distributed.

Mix Dry Ingredients

• In a separate bowl, whisk together the almond flour and salt.

Combine Wet and Dry

• Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix.

Pour Batter into Pan

• Pour the batter into the prepared springform pan and smooth the top with a spatula.

Bake

• Bake for 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Cool

• Allow the cake to cool in the pan for 10 minutes.
• Release the sides of the springform pan and transfer the cake to a wire rack to cool completely.

Decorate

• Once cooled, dust the top of the cake with powdered sugar.
• Garnish with sliced almonds for an elegant finish.

Serve

• Slice and enjoy your homemade Ricotta and Almond Cake!