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Italian Almond Ricotta Cake

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This Italian Almond Ricotta Cake is a moist, dense, and flavorful dessert with a subtle almond essence and a creamy ricotta texture. Perfectly balanced between light and rich, this cake is ideal for coffee breaks, special occasions, or as a simple after-dinner treat.

Ingredients

Scale

Serves 8-10

  • Dry ingredients:
    • 1 1/2 cups (190 g) all-purpose flour
    • 1/2 cup (50 g) almond flour (or finely ground almonds)
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
  • Wet ingredients:
    • 1/2 cup (115 g) unsalted butter, softened
    • 1 cup (200 g) granulated sugar
    • 3 large eggs
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 1 cup (240 g) ricotta cheese
  • For topping (optional):
    • 1/4 cup (30 g) sliced almonds
    • Powdered sugar for dusting

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
  2. Combine the dry ingredients:
    • In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
  3. Cream the butter and sugar:
    • In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add the eggs and extracts:
    • Beat in the eggs, one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.
  5. Incorporate the ricotta and dry ingredients:
    • Mix in the ricotta cheese until smooth.
    • Gradually add the dry ingredients, mixing just until combined. Do not overmix.
  6. Prepare the batter for baking:
    • Pour the batter into the prepared pan and spread it evenly. If desired, sprinkle sliced almonds over the top.
  7. Bake the cake:
    • Bake for 45-55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 15 minutes, then remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
  8. Serve:
    • Dust the top with powdered sugar before serving. Serve plain or with fresh berries and whipped cream for an extra treat.

Notes

  • For a stronger almond flavor, use 1/4 teaspoon of almond extract more.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Substitute almond flour with hazelnut or pistachio flour for a twist in flavor.

Find it online: https://ukfinda.com/italian-almond-ricotta-cake/