Almond Ricotta Cake
This almond ricotta cake is super easy to make and packed with almond flavor from almond flour, almond extract, and sliced almonds. The ricotta cheese keeps it super moist and tender.
Servings: 1 9 inch 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 325ยบ 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.