This tender, moist Almond Ricotta Cake is made with almond flour, fresh ricotta, and lemon zest, ready in 65 minutes. The golden crust gives way to a dense, rich interior that smells intensely of toasted nuts and bright citrus. I find myself baking this whenever I have leftover ricotta in the fridge.
Why This Classic Works
Traditional Italian baking often relies on ricotta to add moisture without heavy oils. I used to think almond flour alone would make a cake too crumbly. Adding the cheese creates a sturdy structure that stays soft for days.
I learned the hard way that skipping the lemon zest leaves the flavor completely flat. The bright citrus oils cut through the rich cheese and nuts, balancing the entire slice.
Almond Ricotta Cake Ingredients
- 1 1/2 cups almond flour
- 3/4 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon lemon zest
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup flaked almonds
How To Make Almond Ricotta Cake
- Prepare the oven: Preheat the oven to 350F (175C) and line an 8-inch round cake tin with parchment paper.
- Cream butter and sugar: Beat the softened butter and sugar together until pale and fluffy, taking about three minutes.
- Add the wet ingredients: Mix in the ricotta cheese, vanilla extract, almond extract, and lemon zest until completely smooth.
- Incorporate the eggs: Add the eggs one at a time, beating well after each addition to prevent the batter from splitting.
- Fold the dry ingredients: Gently stir in the almond flour, baking powder, and salt until just combined without overmixing.
- Bake the cake: Pour the batter into the prepared tin, scatter flaked almonds on top, and bake for 45-50 minutes until a skewer comes out clean.
Recipe Tips
- Use room temperature ingredients: Cold eggs and cheese will cause the butter to curdle and negatively affect the cake texture.
- Drain the ricotta: If your cheese looks watery in the tub, let it sit in a fine mesh sieve for 20 minutes before using.
- Watch the browning: Almond flour burns quickly, so cover the tin loosely with foil if the top gets too dark during baking.
What To Serve With Almond Ricotta Cake
This pairs exceptionally well with a dollop of lightly whipped cream or vanilla mascarpone. A side of macerated fresh berries cuts through the richness beautifully. You can also serve it plain with a strong cup of black coffee or espresso.
How To Store
Keep the cake in an airtight container at room temperature for up to three days. It also freezes well for up to two months. Wrap individual slices tightly in plastic wrap before freezing so you can thaw single portions easily.
FAQs
Can I use part regular flour?
Yes, you can swap half of the almond flour for all-purpose flour. The texture will be slightly lighter and less dense.
Does this need to be kept in the fridge?
No, the baked ricotta is safe at room temperature for a few days. The fridge can actually dry out the almond crumb.
Why did my cake sink in the middle?
This usually happens if the batter is overmixed or the oven door is opened too early. Make sure to bake until the center is completely firm.
Can I use part-skim ricotta?
Whole milk ricotta yields the best moisture and flavor. Part-skim will work but the cake may turn out slightly drier.
Nutrition
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 180mg
- Total Carbohydrate: 20g
- Protein: 9g
Almond Ricotta Cake
8
servings15
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minutesThis Almond Ricotta Cake features a tender, moist crumb made with fresh ricotta, almond flour, and lemon zest. Ready in 65 minutes, it is an easy bake for a weekend brunch or simple afternoon tea.
Ingredients
1 1/2 cups almond flour
3/4 cup granulated sugar
1 cup whole milk ricotta cheese
1/2 cup unsalted butter, softened
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon lemon zest
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup flaked almonds
Directions
- Prepare the oven: Preheat the oven to 350F (175C) and line an 8-inch round cake tin with parchment paper.
- Cream butter and sugar: Beat the softened butter and sugar together until pale and fluffy, taking about three minutes.
- Add the wet ingredients: Mix in the ricotta cheese, vanilla extract, almond extract, and lemon zest until completely smooth.
- Incorporate the eggs: Add the eggs one at a time, beating well after each addition to prevent the batter from splitting.
- Fold the dry ingredients: Gently stir in the almond flour, baking powder, and salt until just combined without overmixing.
- Bake the cake: Pour the batter into the prepared tin, scatter flaked almonds on top, and bake for 45-50 minutes until a skewer comes out clean.
