This almond ricotta cake is my favorite quick and easy dessert. It’s so easy to make and looks stunning. The ricotta keeps this cake ultra moist and tender, and the sliced almonds on top add the perfect crunch.
Why I love this almond ricotta cake
Amazing flavor: Thanks to a combination of almond flour, almond extract, and toasted almonds, this cake is packed with delicious almond flavor. The butter and ricotta cheese also add a delicious richness. I love how this cake isn’t too sweet, which allows the delicate almond flavor to shine.
Easy to make: This cake couldn’t be easier to make. It doesn’t require whipped egg whites or complex decorating. Simply whisk the dry ingredients together, beat the wet ingredients together, and then combine them. Top with toasted sliced almonds before baking and the cake will come out golden brown and beautiful – no frosting required!
Texture: This cake is made with an entire 15 ounce container of ricotta cheese, which keeps it super moist for days. In addition, the almond flour keeps this cake ultra tender because it doesn’t contain any gluten. This almond ricotta cake isn’t your traditional fluffy sponge cake, it’s denser and moist, similar to pound cake.
Key ingredients
- All purpose flour
- Baking soda
- Unsalted butter
- Sugar
- Almond flour – almond flour makes this cake super tender and offers a delicious almond flavor. If you don’t have almond flour, you can blend 1 1/4 cups of raw or toasted almonds until it reaches the texture of a fine flour. Be careful not to over-blend or you may get almond butter instead of almond flour!
- Almond extract – almond extract really emphasizes the almond flavor in this cake. If you don’t have almond extract, try leaving it out and increasing the vanilla extract to 2 teaspoons.
- Eggs
- Lemon juice or vinegar – the acid in lemon juice and vinegar react with the baking soda to keep this cake light. Don’t worry, you won’t taste the acid in the final cake!
- Ricotta cheese – I recommend using whole milk ricotta for the best result.
- Sliced almonds – sliced almonds add the perfect crunch and nutty flavor to this cake. I recommend toasting the sliced almonds before adding them to the cake for the best flavor and texture.
Tips and techniques for making almond ricotta cake
- Room temperature butter – Using room temperature butter ensures that you’ll get the best aeration when creaming it with the sugar. It’ll also make the whole process easier and quicker!
- Homemade almond flour – If you don’t have almond flour, you can make your own by blending 1 1/4 cups of raw or toasted almonds until it reaches the texture of a fine flour. Be careful not to over-blend or you may get almond butter instead of almond flour!
- Pre-toasting the sliced almonds – If you are using raw sliced almonds, I recommend toasting them for the strongest almond flavor and best crunch. Simply bake them at 350F for 3-8 minutes (make sure to keep a careful eye on them because they burn easily)!
- Baking the almond ricotta cake – If the top of the cake is browning too quickly, try covering it lightly with a sheet of aluminum foil. This cake is super moist, so even when it’s done baking, there will probably be a few crumbs on an inserted toothpick.
- Storing and serving almond ricotta cake – Any leftovers can be stored in an airtight container in the fridge for up to a week. To reheat, bake at 350ºF for 5-10 minutes depending on the size of the portion.
- Customizing this almond ricotta cake – Instead of almond flour, try using other nuts! I think hazelnuts, walnuts, pecans, and pistachios, would all taste amazing in this cake. Just blend 1 1/4 cups of the chosen nut and use it in place of the almond flour. Instead of almond extract, increase the vanilla to 1 1/2 teaspoons. Top the cake with some of the chopped chosen nut instead of almonds.
If you liked this almond ricotta cake, you might also like…
- Healthier Almond Financiers
- Apple Cider Coffee Cake with Pecan Streusel
- Carrot Cake
- Healthy One Bowl Berry Cake
Almond Ricotta Cake
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 1/4 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 3 tablespoons lemon juice or white vinegar
- 15 ounces whole milk ricotta cheese
- 1/3 cup sliced almonds for sprinkling on top, optional
Instructions
- Preheat oven to 325º F. Grease a 9 inch cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk flour, salt, and baking soda. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, around 5 minutes. Add the almond flour and beat on medium speed for 5 minutes, until very well incorporated. Beat in the almond extract, vanilla extract, and eggs until smooth. Beat in the lemon juice.
- Add half of the flour mixture to the wet ingredients and mix on low speed until just combined. Mix in the ricotta cheese followed by the rest of the flour mixture.
- Pour batter into the prepared cake pan and spread into an even layer. Sprinkle the sliced almonds on top. Bake for 45-65 minutes, or until top is golden and an inserted toothpick comes out with just a few crumbs. The cake should start to shrink away from the sides of the pan. Cool cake in pan on a wire rack. Serve and enjoy at room temperature or slightly warmed.
