Italian Almond Ricotta Cake is the perfect Italian dessert. This recipe is full of flavor and so simple to make with ricotta cheese and almond extract. Don’t miss this recipe perfected for the best Almond Ricotta Cake!
⭐️⭐️⭐️⭐️⭐️ REVIEW: Just back from a trip to Italy and was craving a cake similar to those we were able to buy over there. This is terrific! Good flavor and a denser cake, like those we enjoyed. Will certainly make again.
If you are looking for an Italian treat that’s great for snacking or taking center stage on your dessert buffet, then this is it! So moist and flavorful, you are going to fall in love with Almond Ricotta Cake, guaranteed!
There are a lot of different almond cake recipes out there, but what makes this one so amazing is the ricotta cheese. So, if you love almond cake, then I urge you to try this recipe made with ricotta cheese and it will surely become your new go-to recipe.
Why use Ricotta in Baking?
You may think that cheese and baked goods don’t go together, but think again. Mild and creamy cheeses that are more milk than cheese-like make great additions to baked goods. Ricotta, mascarpone, and cream cheese, are all perfect for baking without adding any cheese flavors.
If you are unfamiliar, ricotta is a creamy white, mild, fresh cheese with a soft texture. It has a mildly sweet flavor and is similar to a fine-textured cottage cheese.
Ricotta is especially perfect for baking cakes. When properly incorporated, ricotta can elevate a cakes flavor and texture without adding any flavor. I prefer to use ricotta in baking over mascarpone and cream cheese because it is fluffier and not as dense.
The trick to successfully using ricotta in baking is to whip it up prior to adding the dry ingredients. I recommend beating the ricotta along with butter and sugars so that you incorporate air into the dish. If you don’t cream it, you could be left with a dense cake lacking lift.
Lastly, when it comes to baking with ricotta, always use whole milk ricotta cheese. The part skim version is fine for pastas and fillings, but whole milk is necessary for baking. You need the fat and flavor from whole milk to keep the baked items moist.
Traditional Italian Ricotta Desserts
There are many common flavors that can be found in Italian desserts: coffee, anise, almond, orange, lemon, and pistachio are just a few of them. The focus in on the flavors, not the sweetness. In my experience, Italian desserts are never normally overly sweet as compared to their American counterparts.
Here are some of my favorite Italian desserts that use ricotta cheese:
- Lemon Ricotta Bundt Cake will forever be my favorite Italian ricotta dessert recipe. This light and flavorful recipe is an instant hit for anyone who tries it. So simple and so full of flavor, this cake is perfect for any occasion.
- Probably the most well-known ricotta based dessert is cannoli: a pastry tube filled with a sweetened ricotta mixture and often sprinkled with mini chocolate chips. I think these Cannoli Cheesecake Bars are a great way to get the flavors you love in cannolis, without all of the work. Plus, you can make these ahead and freeze them.
- Italian Ricotta Cookies are a traditional Italian Christmas cookie that’s delicious year round. Simple ingredients and an easy frosting make the most flavorful and mouth-watering Italian cookies.
- And you just can’t go wrong with a ricotta cheesecake. This Italian Cream Cheesecake is a delicious take on traditional cheesecake using whole milk ricotta cheese. This tasty cake is simple to make and perfect to make ahead.
Almond Extract and Chopped Almonds
To really bring the almond flavor to this cake I use a combination of almond extract and chopped almonds. The combination gives the perfect amount of almond flavor without compromising the mouthwatering texture of the cake.
My recipe for Almond Ricotta Cake is a true recipe perfected. I have made this cake with variations so many times and have finally got the perfect combination of flavors and ingredients.
There are many other variations of Almond Cake, most of which use little to no flour and substitute almond flour instead. I personally find that those recipes yield a slightly too dense cake. Also, I never seem to have almond flour on hand either.
That why this recipe is perfect. It is made with simple ingredients you probably already have. The almond extract gives the perfect amount of flavor to the cake, while the diced almonds provide texture.
Moreover, the ricotta cheese seems to bring out all of the flavors. It really is the perfect Italian Almond Cake recipe.
How to Make Almond Ricotta Cake
This recipe has simple ingredients and is easy to make. However, there is one key step that can’t be missed. Read along to see how to master this recipe.
Firstly, grease a 9-inch standard springform pan with butter. Dust with powdered sugar and tap out any excess sugar. Set aside. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
Next, you will need to cream together the softened butter, sugar, and ricotta cheese. You can use a stand up mixer or handheld electric mixer for this.
Now, here’s the important part: Be sure to cream together the butter, sugar, and ricotta for 5 minutes before adding the rest of the ingredients. You need to whip the ricotta for this recipe so that you don’t end up with a dense, flat cake.
Then, beat in the eggs and almond extract. Add in the flour mixture and the finely chopped almonds. I like to use my hand blender’s mini food processor attachment for this. You could use your regular food processor or chop the almonds with a sharp kitchen knife.
Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing the springform and cooling completely on a wire baking rack.
Easy Almond Ricotta Cake Topping
I like to keep the topping of this cake simple. Once cooled, just add a handful of sliced almonds the top of the cake. (You could also use these almonds for the cake batter, just finely chop before adding.)
Place the powdered sugar in a mini strainer and dust over the top of the cake. To do this, just slightly shake or tap the sugar until the top of the cake is covered.
You can make this cake up to a week in advance. Just store in an airtight container in the refrigerator. Great served cold or at room temperature.
Love Italian desserts, be sure to sign up for the newsletter below. Also, check out my other fan favorites like Apple Ricotta Cake, Limoncello Ricotta Cake and the perfect cookie Italian Thumbprint Cookies.
Tried this recipe? Please comment below and let me know what you think!
Almond Ricotta Cake
Equipment
- 9 inch springform pan
Ingredients
- 1 ¾ cups all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (one stick)
- 1 ½ cups sugar
- 1 15 ounce container whole milk ricotta cheese
- 2 large eggs
- 1 teaspoon almond extract
- ½ cup almonds, finely chopped
Topping
- ¼ cup sliced almonds
- 1 tablespoon powdered sugar
Greasing pan
- 1 tablespoon butter, softened
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
- Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
- For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.
This is a fabulous cake. I have made it gluten free countless times too. Follow recipe as directed but substitute cup 4 cup gf flour – it is to die for!
3rd time I have made this cake in a month. Everyone loves it! It freezes well too.
Yay! I’m so happy to hear that 🙂
My sister made this and it was one of the most delicious things I’ve ever eaten. She served it with some homemade lemon whipped cream.
I would like to make this cake again. Last time I made it I used an 8″ spring foam pan and it was dense. I will use a 9″ pan this time around. I was wondering if I should drain the ricotta over night to make it less dense?
I definitely recommend draining the ricotta. Also, be sure to beat the ingredients together for about 4-5 minutes so your cake is fluffy, not dense.
Can you use almond flour instead?
Yes! It will just be a bit more dense, but still delicious!
I just made this cake tonight. It was delicious. If there’s any leftover, does, it have to be refrigerated or can it be left at room temperature?.
I usually refrigerate in an airtight container but you can also keep at room temperature for up to three day. So happy you enjoyed it!
Is it really 115 ounces of ricotta? That’s more than 3 kg!!!! Sorry if this is a silly question 😅
haha! No, most definitely not. It’s one 15 ounce container of ricotta, which is a bit less than two cups! 🙂
How do the sliced almonds adhere to the cake without frosting?
They just kind of sit on top. Some will fall off when it cut it, but mostly they stay on.
I double batched the recipe. One pan is a 9 x5 rectangle pan, it came out thick and not as soft
The second dish 10 x6 rectangle we have not tried but the small dish seemed heavy to eat.
I’ve made it before with a circle pan… and feel like that could have affected the recipe
Can you freeze this cake?
Yes! Freeze in an airtight container for up to a month.