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.
Love both this cake and the lemon ricotta cake! Since the almonds tend to fall off the cake, how would it be to put them on top of the cake before baking? Or would they burn?
They would burn if you put them on when baking. So happy you love the cakes!
If I don’t have almond extract do you think vanilla extract would be ok?
Yes. It just won’t have as much of an almond flavor.
Hi, I posted this comment a few days ago but it seems to have gone to the wayside. Against my better judgment I (lightly) coated the outside and bottom of the pan with the icing sugar as per the instructions. The result was a badly burned exterior. What is the purpose of the icing sugar coat on the pan please.
I’m not sure what went wrong with the cake for you but I don’t think the icing sugar was the problem. I have made this recipe many times with no issue. In fact, I just made it again over the weekend and didn’t have a problem with the pan being coated in butter and icing sugar. The icing sugar adds another layer of protection so that the cake doesn’t stick, but definitely won’t cause burning. It’s possible that you overcooked the cake or your oven temperature is off. Make sure you have an internal oven thermometer and cook on the middle oven rack. If you see the cake starting to brown too quickly cover lightly with foil until it is done. I hope you give this recipe another try!
The woman who had the problem coated the OUTSIDE of the spring form pan – not just the inside. This is why she had burning.
Could I use almond flour instead of white ?
If you use all almond flour you will end up with a dense cake. It can be done but know that the texture will be different.
This looks delicious!!! I live in Denver at high altitude. Any tips for making this cake at altitude? Also, can you prep the batter a day in advance and refrigerate?
The cake could bake faster than listed, so just start testing it at about 40 minutes. You can’t prep the batter in advance because of the baking soda. I hope you love it!
This cake is a frequent go to! It is super moist with the delicate taste of almond. The texture is so moist and it’s simply delicious! All of my friends and family always request I make it !!!
Would you have to double the recipe to make it in a regular Bundt pan? Also can you substitute Gluten Free flour for the flour?
No need to double the recipe. It should be enough to fill a bundt pan. Gluten-free flour would work. I like to use the cup-for-cup brands
My batter is super thick. Is that ok?
The batter will be thick.
Outstanding !! Thanks you for this very special recipe!
Our company LOVED it, and I will be making it again tomorrow:)
Though it did NOT need anything more, I served with whipped cream and sliced strawberries to make it more festive looking for a birthday~
The most delicious cake I’ve ever made! So moist. Thank you for this recipe.
If you don’t have a springform pan can you use two round cake pans?
Thank you
Yes, you’ll just have to adjust cooking time. You could also make this in a lined 9 x 9 inch baking pan.
Hi! I made this cake in a heart-shaped bundt pan today. I sprayed it generously with cooking spray, then coated it with powdered sugar. After baking, I let it cool for about 10 minutes and it slid right out of the pan. Turned out perfect. I did not have to go around the edge with a knife!
Could I use a half cup of almond flour in place of the finely chopped almonds?
sure, that works!
Roasted almonds in the cake?
They don’t need to be roasted, but that would add more flavor!
Delicious….and looked just like the picture.
Have you ever made this in mini springform pans? And have you frozen it before? A friend brought this to a party and I’m going to make it but I KNOW I will eat the entire cake so thought smaller pans or freezing it would help me NOT eat the whole thing! Thanks–it truly was so good!
I’m searching for an Italian ricotta almond cake for Xmas, but I’d like to make it a layer cake, with at least 3 layers – maybe 4. Will it work? Will the layers be too heavy to stack? Filling will be a thin layer of Marzipan, raspberry jam and Italian meringue buttercream. I also want to frost with the buttercream to make a semi-naked cake. Thoughts please! Thanks!
This is a more dense cake. It may be a bit heavy for 3-4 layers. If you were to use it, I would suggest making a double batch and then slicing the layers in half with a serrated knife.
Thank you! I think I’ll do a test first!
This looks wonderful! Can I ask if the temperature in your recipe is using fan oven or normal oven? Thank you so much 🙂
Just a normal oven with no fan
This is a very nice cake. I had to make two minor changes. I used 2% ricotta and blanched almonds since that’s what I had on hand. It’s moist and has a nice subtle almond flavor. I baked it at 325F since my springform pan is dark. I will definitely make this again!
Have you ever substituted almond flour for regular flour? If so what would the ratio be?
Using all almond flour would make the cake very dense. It can be done, just check online for appropriate substitution amounts.
Do you serve this room temperature or cold?
Room temperature. But chilled is delicious too!
I just made this to experiment before our Italian-themed Thanksgiving, and it’s soooo moist and delicious! I added some orange oil for a citrus hint, but it would also be amazing with lemon oil or zest! I’m biased, though, and love citrus in pretty much any dessert! Definitely give this one a try! It’s simple and, OH! So! Good! Thanks for the recipe 🙂
What a wonderful and easy cake! I made it for company without testing it on my husband but it was just perfect.
Company loved it and my husband was disappointed when it
was gone, so quickly. From now on I will buy two containers
of ricotta so I can make a duplicate cake right away.
do you drain your ricotta cheese before using it?
I never do, but you can if it happens to look watery.
This ricotta cake looks absolutely decadent! Im doing this over the weekend!
It’s so good! You’re going to love it 🙂