This Almond Ricotta Cake recipe is a traditional Italian dessert that's great served with a espresso, tea, or coffee.
Keyword Almond Ricotta Cake, Italian Almond Cake, Italian Dessert
Prep Time 12minutes
Cook Time 50minutes
Total Time 1hour2minutes
9 inch springform pan
1 ¾cupsall purpose flour
½cupunsalted butter, softened(one stick)
115 ounce containerwhole milk ricotta cheese
½cupalmonds, finely chopped
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.
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.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com