Description
This Italian Almond Ricotta Cake is a moist, tender, and flavorful dessert made with almond flour, creamy ricotta cheese, and delicate hints of vanilla, almond extract, and lemon zest. Topped with sliced almonds and a dusting of powdered sugar, it’s a perfect gluten-free treat to enjoy with coffee or as a sweet finish to any meal.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour (blanched)
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 1/2 cups ricotta cheese (full-fat or part-skim)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Zest of 1 lemon
Topping
- 1/4 cup sliced almonds
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper to ensure easy cake removal.
- Prepare the dry ingredients: In a medium bowl, combine the almond flour, granulated sugar, baking powder, and salt. Stir well to ensure all dry ingredients are evenly mixed.
- Mix the wet ingredients: In a separate large bowl, whisk together the eggs, ricotta cheese, vanilla extract, almond extract, and lemon zest until the mixture is smooth and well combined, creating a creamy base for the cake batter.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to combine. The batter should be thick but smooth with no dry pockets of flour.
- Bake the cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Evenly sprinkle the sliced almonds over the batter. Bake for 35-40 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean. The cake will have a slight bounce to the touch when done.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, dust the surface with powdered sugar if desired for an elegant finishing touch.
- Enjoy: Slice and serve this delightful almond ricotta cake as a delicious dessert or alongside your afternoon coffee for a special treat.
Notes
- For best results, use fresh ricotta cheese with good moisture content to keep the cake tender.
- This cake is naturally gluten-free due to the use of almond flour.
- You can substitute granulated sugar with a granulated sugar alternative if you want a lower glycemic option.
- Ensure the lemon zest is freshly grated for the brightest flavor.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting into the cake.
