Almond Ricotta Cake
User Reviews
4.9
Almond Ricotta Cake
Description
This cake starts by creaming sugar, butter, salt, and almond and vanilla extracts until fluffy. Egg yolks are beaten in, followed by ricotta cheese for moisture and richness. Almond flour provides structure and a nutty background, though it's smoothed to avoid lumps. Separately whipped egg whites are folded gently to aerate the batter, ensuring a light texture.
After smoothing the batter into a prepared springform pan, sliced almonds scatter on top, adding crunch and decoration. The cake is baked at a low temperature until it puffs up, turns golden, and the center sets without jiggle. This process yields a tender yet slightly dense cake with a mild almond aroma and creamy undertones from ricotta.
The cake suits a dessert or teatime treat, pairing well with light toppings or fresh fruit. It's important to smooth the almond flour and carefully fold in egg whites to maintain lightness. Dusting with confectioner's sugar adds simple sweetness and visual appeal after cooling.
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter at room temperature
- 1/4 tsp salt coarse
- 1 1/2 tsp almond extract
- 1 1/2 tsp vanilla extract
- 4 large egg at room temperature and separated
- 1 1/4 cups ricotta cheese whole milk
- 1 1/2 cups almond flour smooth out the lumps
- 1/2 cup almonds sliced
- confectioner's sugar for dusting
Instructions
- Preheat oven to 325F. Grease or spray a 9" spring form pan. Dust with flour or almond flour.
- Cream the sugar, butter, salt, and extracts until very light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. I do this in a stand mixer.
- Beat in the egg yolks, one at a time, scraping down the bowl as necessary.
- Add the ricotta cheese and continue beating for another minute or so until very smooth. Blend in the almond flour. Note: almond flour is naturally lumpy so I smooth out lumps with the back of a spoon before I add it.
- Beat the egg whites until they form stiff peaks.
- Gently fold the egg whites into the batter. I do this in two stages.
- Spread the batter into your prepared springform pan and smooth out the top evenly.
- Sprinkle sliced almond evenly over the top.
- Bake in your preheated oven for 50-55 minutes. The cake will be puffed, golden, and not jiggly in the center. Lay a piece of foil loosely over the top of the cake towards the end of baking if it seems to be browning too quickly.
- Let the cake cool for 10 minutes, then release the sides of the pan. Let the cake cool 15 minutes before dusting with confectioner's sugar.
Notes
- Almond flour used here is ground blanched almonds, which creates a tender texture; almond meal (with skins) can be used but yields a coarser crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 95mg | 32% |
| Sodium | 47mg | 2% |
| Potassium | 82mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 440IU | 9% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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