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Almond Ricotta Cake Recipe
5 from 22 votes

Almond Ricotta Cake Recipe

Almond Ricotta Cake is a flourless dessert made with almond flour, ricotta cheese, eggs separated and whipped, butter, and sugar. Lemon zest and juice add brightness, while vanilla and optional almond extract contribute to fragrance. The cake has a moist, tender crumb with a subtle almond and citrus flavor, topped with sliced almonds for texture.

Prep Time
20 mins
Cook Time
50 mins
Cooling Time
1 hr
Total Time
2 hrs 10 mins
Servings: 8 slices
Calories: 491 kcal
Course: Cake
Cuisine: Italian, Italian-American Fussion

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.
  4. Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 491

% 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.