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Home » Recipes » Desserts & Treats

Almond Ricotta Cake | Italian Dessert

Published: Oct 19, 2019 · Modified: Oct 21, 2021 by Angela Allison · This post may contain affiliate links.

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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!

Almond Ricotta Cake on a plate with a slice in the background.

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.

Almond Ricotta cake with slice almonds and powdered sugar on top.

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, marscapone, 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.
Lemon Ricotta Bundt Cake with paradise candied lemon peel on top
Lemon Ricotta Bundt Cake
  • 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.

overhead photo of the Italian dessert on a plate.

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.

overhead photo of springform pan buttered and dusted with powdered sugar.

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.

italian desert cooling on a wire baking rack in springform pan.

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.

powdered sugar and almonds on the top of the  Italian Almond Ricotta Cake.

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 Limoncello Ricotta Cake and the perfect cookie Italian Thumbprint Cookies.

Italian Almond Ricotta Cake.

Tried this recipe? Please comment below and let me know what you think!

Almond Ricotta cake with slice almonds and powdered sugar on top.

Almond Ricotta Cake

This Almond Ricotta Cake recipe is a traditional Italian dessert that's great served with a espresso, tea, or coffee.
4.98 from 138 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 12 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 2 minutes minutes
Servings: 12 servings
Calories: 289kcal
Author: Angela Allison
Cost: 8-10

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.

Video

Notes

Almond Ricotta Cake is a great make-ahead cake that stays perfectly moist. Just refrigerate until ready to serve, up to a week in advance. 

Nutrition

Calories: 289kcal
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almond ricotta cake pinterest pin.
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Comments

  1. Richard

    September 13, 2023 at 9:28 pm

    5 stars
    It’s been a few years since I made this. It’s in the oven now. Before the almond slices and powdered sugar, thinking of brushing it with an Amaretto syrup/glaze. The extra bonus aside from the flavor pop is it will help hold the almond slices in place.

    Reply
    • Angela Allison

      September 14, 2023 at 5:29 am

      That’s a great idea! I’ll have to try that 🙂

      Reply
  2. Sarah

    September 11, 2023 at 3:36 pm

    5 stars
    This is a beautifully dense, and moist cake! It was a huge hit!
    45 minutes was the perfect bake time for me

    Reply
  3. Marilyn Hendren

    August 31, 2023 at 10:42 am

    I made this cake and followed the recipe to the letter. I tasted it after it cooled and thought it was one of the best cakes I’ve tasted. My problem is when I stored it in the refrigerator it became hard and on the dry side. (It was only in there for a couple of hours). Any thoughts?

    Reply
    • Angela Allison

      September 04, 2023 at 11:56 am

      You need to cover the cake and/or store it in an airtight container. Also, it should soften up as it comes to room temperature. Hope this helps!

      Reply
  4. Sharon Schoborg

    August 24, 2023 at 2:45 pm

    I am making this cake for the second time for a group. It was a hit the first time and I am sure it will be again. I love to bake and this recipe is so simple and soooooo delicious.

    Reply
    • Angela Allison

      August 25, 2023 at 9:50 am

      Thank you for the comment, Sharon! So happy you love the cake 🙂

      Reply
      • Maria Sitarski

        August 29, 2023 at 11:56 am

        Do I need to strain the ricotta before ?

      • Angela Allison

        August 30, 2023 at 11:16 am

        Yes, especially if it appears really wet. Either way, it’s a good idea to strain before using. Enjoy!

    • Maria Sitarski

      September 03, 2023 at 6:41 pm

      5 stars
      Made this cake and it is absolutely delicious. Everything I want in an Italian dessert. It is dense but very rich so cut your serving portions a little smaller than normal.

      Reply
  5. Lorraine Blakeney

    August 14, 2023 at 3:03 pm

    Can you bake in a 5 x 7 Pyrex baking dish?

    Reply
    • Angela Allison

      August 16, 2023 at 9:22 am

      5×7 would be too small. I would suggest a 9×9 baking pan.

      Reply
  6. Christine Malone

    August 07, 2023 at 1:21 pm

    5 stars
    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. I did add some lemon zest to the batter for a bit of brightness. Will certainly make again.

    Reply
    • Angela Allison

      August 07, 2023 at 2:08 pm

      Thanks so much! Hope you enjoyed your trip to Italy. I can’t wait to go back! 🙂

      Reply
  7. LuAnn

    June 24, 2023 at 12:59 pm

    5 stars
    This cake was awesome! I did use half almond flour, half all purpose flower. I also use emulsified Almond flavoring.

    Reply
    • Lisa

      August 16, 2023 at 2:28 pm

      Many times I have eaten a ricotta spice cake at a small local Italian restaurant who has since closed. Could you make this cake into a spice cake? The recipe looks delicious!

      Reply
      • Angela Allison

        August 17, 2023 at 8:50 am

        Absolutely! You could add some cinnamon and nutmeg to the recipe for sure. Let me know how it works for you.

  8. Kerry

    June 20, 2023 at 6:27 am

    5 stars
    This cake was very easy to make and it tastes delicious. I love ricotta and almonds but seldom see the two ingredients combined. Thanks for the great recipe!

    Reply
  9. Helen

    May 27, 2023 at 4:07 pm

    I want to make this cake. How many cups of ricotta is required? I don’t have a kitchen scale. Why is powered sugar used to prepare the cake pan versus flour; I’m not familiar with this method. Thank you.

    Reply
    • Angela Allison

      May 29, 2023 at 5:32 am

      You will need a 15 ounce container of ricotta which is just a little less than 2 cups. I like to use the powdered sugar to give it a bit of a sweet finish, but you can dust the pan with flour too. Enjoy!

      Reply
  10. Amy Lendvoy

    May 06, 2023 at 1:12 pm

    Can I use ground almonds for this, instead of chopping them?

    Reply
    • Angela Allison

      May 08, 2023 at 1:18 pm

      Yes you can!

      Reply
  11. J Cole

    April 24, 2023 at 8:21 pm

    I made this using gluten free flour and it turned out great!! Thanks for the yummy recipe

    Reply
    • Angela Allison

      April 28, 2023 at 2:22 pm

      yay! I’m so happy you enjoyed it! 🙂

      Reply
  12. Peggy Etheridge

    March 30, 2023 at 12:54 pm

    Would this recipe work in mini paper loaf pans for gift giving? One recipe = 3 mini loaves? Thank you!

    Reply
    • Angela Allison

      March 31, 2023 at 9:04 am

      Sure! Just be sure to adjust the baking time.

      Reply
    • Gloria

      June 20, 2023 at 9:11 am

      Great recipe. I’ve made it twice now, by the recipe and it’s delicious! 🥰

      Reply
      • Angela Allison

        June 20, 2023 at 9:39 am

        I’m so happy you love it! 🙂

  13. Carla Santoleri

    March 27, 2023 at 4:00 pm

    5 stars
    I made this cake in a 8 1/ 2 x 10 “ glass pan and turned out perfectly. I had to make the recipe and half it again so it would not be so thin and my sister loved it and asked for the recipe. I will be making this for my sons wedding in a large rectangle pan and cut into small pieces. Thank you so much for a great recipe😊👍

    Reply
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Angela Allison from This Delicious House.

Hi there, I'm Angela!

I love to cook and have 20+ years of recipe development and cooking and baking experience. You'll love my easy approach to delicious everyday and special occasion recipes!

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