Almond Ricotta Cake Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Cooling Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
8 slices
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Calories
491 kcal
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Course
Cake
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Cuisine
Italian, Italian-American Fussion
Almond Ricotta Cake Recipe
Description
This Almond Ricotta Cake blends almond flour with ricotta cheese, butter, sugar, and egg yolks to create a rich batter flavored with lemon zest, lemon juice, vanilla, and almond extract. Egg whites are beaten separately until firm and folded in to lighten the texture. The batter is baked in a greased, parchment-lined pan at a low temperature (325°F) to slowly cook the cake without drying.
The resulting cake is moist and dense yet soft from the whipped egg whites, with a slight tang from the ricotta and brightness from the lemon. Sliced almonds on top add a subtle crunch and visual appeal. The cake is naturally gluten-free since it uses almond flour instead of wheat flour.
This cake works well served plain or lightly dusted with confectioners' sugar. It can be enjoyed as a dessert or with coffee or tea. The texture is tender and somewhat delicate, so handling carefully is advised.
Leftovers can be refrigerated for up to 4 days but freezing is not recommended as it can alter the texture. Using a low-carb sweetener instead of sugar allows adaptation for keto diets.
Ingredients
- ½ cup butter 1 stick, room temperature, plus more for greasing, unsalted
- 1 cup organic cane sugar or white granulated sugar
- 4 egg room temperature, separated, large
- 1 cup ricotta cheese 8 oz.) store-bought, whole milk
- 1 tablespoon lemon from approximately 2 lemons, zest
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
- 2 cups almond flour (8.4 oz.)
- ¼ teaspoon salt sea salt
- ⅓ cup almonds sliced
- 2-3 tablespoons confectioners' sugar optional - for serving
Instructions
- Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.
- Cream butter and sugar: Place the butter and sugar in a large mixing bowl. With an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.
- Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.
- Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together with a spatula until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick. Do not be alarmed if it looks a bit curdled.
- Beat egg whites: Thoroughly wash and dry the beaters. In a medium bowl (or the same bowl you used to separate the eggs), beat the egg whites on medium speed to soft peaks, about 3 minutes.
- Fold in egg whites: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining. Do not overmix.
- Pour into cake pan: Transfer the batter to the prepared cake pan and sprinkle the top with sliced almonds, pressing them down slightly into the batter, so they stick.
- Bake: Bake for 50 minutes, or until the edges of the cake are golden brown and the top is a light golden brown. Place the pan on a wire rack and let cool completely about 1 hour.
- Serve: To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Sprinkle with confectioner’s sugar, if preferred. Slice into wedges and enjoy!
Notes
- Leftovers keep up to 4 days refrigerated; avoid freezing to prevent texture changes.
- For keto-friendly version, substitute cane sugar with an equal amount of low-carb sweetener like Swerve.
- Use room temperature eggs and butter for best mixing results.
- Line and grease the pan carefully to avoid sticking due to the flourless batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 128mg | 43% |
| Sodium | 132mg | 6% |
| Potassium | 154mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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