Italian Almond Ricotta Cake

Soft, fragrant, and naturally gluten-free, this Italian Almond Ricotta Cake is the kind of dessert that feels both rustic and elegant. It’s the perfect balance of simple and special—just the kind of recipe that comes together easily but leaves a lasting impression. The texture is light and melt-in-your-mouth tender, with creamy ricotta adding richness and almond flour keeping it moist for days.

This cake is delicately scented with lemon zest and vanilla, giving it a bright, fresh flavor that pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream. It’s just sweet enough to serve as dessert, but also lovely with a mid-morning coffee or afternoon espresso. Whether you’re hosting friends or simply baking for yourself, this is a cake that always feels like a treat.

Ingredients You’ll Need

(For exact quantities, see the full printable recipe below)

• Ricotta cheese (well-drained)
• Almond flour (finely ground)
• Sugar
• Eggs
• Lemon zest
• Vanilla extract
• Baking powder
• Pinch of salt
• Almond Flakes (for sprinkling on top, optional)
• Powdered sugar (for dusting, optional)

Tips

• Make sure the ricotta is well-drained if it’s very watery, this helps keep the cake from becoming too dense.
• Don’t skip whipping the egg whites, it gives the cake a light and tender crumb.
• Use finely ground almond flour (not almond meal) for a smooth, delicate crumb
• The lemon zest brings brightness, but you could also add a drop of almond extract for a more pronounced almond flavor.
• This cake pairs beautifully with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries.

Storage

This cake keeps wonderfully moist thanks to the ricotta and almond flour. Once fully cooled, store it in an airtight container at room temperature for up to 1 day, and then refrigerate for up to 4 days. Bring it to room temperature before serving, or enjoy it slightly chilled—it’s delicious both ways.

Variations

• Citrus twist: Swap lemon zest for orange or a mix of both
• Berry topping: Serve with fresh raspberries or sliced strawberries on top
• Add flavor depth: A splash of almond extract can enhance the nuttiness

Italian Almond Ricotta Cake

A soft, moist Italian almond ricotta cake with a delicate lemon scent and rich, nutty flavor—naturally gluten-free and perfect with coffee or as a light dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings: 8

Course: Dessert

Cuisine: Italian

Ingredients Method

Ingredients

  

• 3 eggs separated
• 250 g ricotta cheese (1 cup)
• 200 g almond flour (2 cups)
• 130 g sugar (½ cup + 2.5 tbsp)
• 75 g butter softened (⅓ cup)
• Zest of 1 lemon or to taste
• 1 tsp vanilla extract
• Almond flakes optional, for topping

Method

 

1. Separate the eggs, placing yolks in one bowl and whites in another.
2. Whisk the egg yolks with the sugar until pale and creamy.
3. Add the ricotta, softened butter, vanilla, and lemon zest to the yolk mixture and mix until smooth.
4. Fold in the almond flour until fully combined.
5. In a separate bowl, whip the egg whites until stiff peaks form.
6. Gently fold the whipped egg whites into the batter, keeping it airy.
7. Grease an 8-inch (20 cm) cake pan and line the base with parchment paper.
8. Pour in the batter, smooth the top, and sprinkle with almond flakes.
9. Bake at 350°F (180°C) for about 50 minutes or until golden and set in the center.
10. Let cool in the pan for 10 minutes before transferring to a rack to cool completely. Slice and enjoy!