This moist, tender Italian Almond Ricotta Cake is made with fresh ricotta, almond flour, and lemon zest, ready in just under an hour. The best part is watching the golden, almond-studded crust crack gently to reveal the soft, creamy crumb inside. I love serving this simple dessert with a strong espresso for a perfect afternoon pick-me-up.

Why This Classic Works

Traditional Italian baking often relies on fresh ricotta to keep cakes incredibly moist without needing excessive amounts of butter or oil. I learned quickly that the secret to the perfect texture is draining the ricotta beforehand; this simple step prevents the batter from becoming too heavy or soggy, ensuring a light and velvety crumb.

This version balances the nutty sweetness of almond flour with bright lemon zest for a flavor that feels rich yet refreshing. It is a forgiving recipe that actually tastes even better the next day after the flavors have had time to meld, making it an ideal make-ahead dessert for gatherings.

Italian Almond Ricotta Cake Ingredients

1 ½ cups (150g) Almond flour (superfine or almond meal)
½ cup (60g) All-purpose flour
2 tsp Baking powder
½ tsp Salt
½ cup (113g) Unsalted butter, softened
1 cup (200g) Granulated sugar
3 Large eggs, room temperature
1 ½ cups (340g) Whole milk ricotta cheese, drained
1 tsp Vanilla extract
1 tbsp Lemon zest (freshly grated)
¼ cup Sliced almonds (for topping)
Powdered sugar (for dusting)

How To Make Italian Almond Ricotta Cake

Prep the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously with butter and line the bottom with parchment paper to ensure the cake releases easily.
Mix dry ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until well combined and no lumps remain.
Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy, about 3 to 4 minutes.
Add wet ingredients: Beat in the drained ricotta cheese, lemon zest, and vanilla extract until smooth, then add the eggs one at a time, mixing well after each addition.
Combine batter: Gently fold the dry ingredients into the wet mixture using a spatula just until combined, being careful not to overmix which can make the cake tough.
Bake the cake: Pour the batter into the prepared pan and smooth the top. Sprinkle evenly with sliced almonds and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Recipe Tips

Drain the ricotta: Excess liquid in ricotta can make the cake gummy. Place the cheese in a sieve or on paper towels for 20 minutes before baking to remove extra whey.
Use room temperature eggs: Cold eggs can cause the butter to seize and curdle the batter. Let them sit on the counter for 30 minutes to ensure a smooth emulsion.
Check for browning: If the almonds on top start browning too quickly before the center is cooked, loosely tent the pan with aluminum foil for the last 15 minutes of baking.
Cool completely: This cake is delicate when hot. Let it cool in the pan for at least 15 minutes before removing the springform ring to prevent it from cracking.

What To Serve With Italian Almond Ricotta Cake

A dollop of lightly sweetened whipped cream or mascarpone complements the dense, nutty texture of the cake perfectly. Fresh berries, such as raspberries or strawberries, add a tart contrast that cuts through the richness of the ricotta. For a traditional pairing, serve a slice alongside a hot cappuccino or espresso to balance the sweetness.

How To Store

Store this cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to five days, though the crust may soften slightly. You can also freeze individual slices wrapped in plastic wrap for up to two months; simply thaw at room temperature before serving.

FAQs

Can I make this cake gluten-free? Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking blend. Some versions use only almond flour, but this may result in a denser, wetter texture closer to a pudding cake.

Why did my cake sink in the middle? Sinking usually happens if the oven door was opened too early during baking or if the batter was overmixed, incorporating too much air that collapses as it cools.

Do I have to use almond flour? Almond flour provides the specific nutty flavor and moist texture characteristic of this Italian dessert. Substituting it with regular flour will result in a completely different, drier cake.

Can I use low-fat ricotta? It is highly recommended to use whole milk ricotta for the best texture and richness. Low-fat versions often have higher water content and can lead to a rubbery crumb.

Nutrition

Calories: 350 kcal
Total Fat: 20g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 180mg
Total Carbohydrate: 35g
Protein: 9g

Try More Recipes:

Italian Almond Ricotta Cake

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Italian Almond Ricotta Cake combines nutty almond flour, creamy ricotta, and fresh lemon zest for a moist dessert ready in one hour. This simple recipe creates a soft, golden crumb that is perfect for casual gatherings or afternoon tea. It pairs beautifully with fresh berries and coffee.

Ingredients

1 ½ cups (150g) Almond flour (superfine or almond meal)
½ cup (60g) All-purpose flour
2 tsp Baking powder
½ tsp Salt
½ cup (113g) Unsalted butter, softened
1 cup (200g) Granulated sugar
3 Large eggs, room temperature
1 ½ cups (340g) Whole milk ricotta cheese, drained
1 tsp Vanilla extract
1 tbsp Lemon zest (freshly grated)
¼ cup Sliced almonds (for topping)
Powdered sugar (for dusting)

Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously with butter and line the bottom with parchment paper to ensure the cake releases easily.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until well combined and no lumps remain.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy, about 3 to 4 minutes.
Beat in the drained ricotta cheese, lemon zest, and vanilla extract until smooth, then add the eggs one at a time, mixing well after each addition.
Gently fold the dry ingredients into the wet mixture using a spatula just until combined, being careful not to overmix which can make the cake tough.
Pour the batter into the prepared pan and smooth the top. Sprinkle evenly with sliced almonds and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.