Soft, fragrant and naturally gluten-free, this Italian Almond Ricotta Cake is one of those desserts that feels comforting and special. It’s the kind of cake you bake once and immediately add to your “I’m definitely making this again” list. It’s simple to make, but it always leaves people asking for the recipe. The texture is incredibly tender, moist and melt-in-your-mouth, thanks to creamy ricotta and almond flour.
A touch of lemon zest and vanilla gives it that fresh and delicious flavor I love, and it’s perfect with just a sprinkle of powdered sugar on top, which will make it look also extra fancy. It’s sweet enough for dessert, but honestly just as lovely with a morning coffee or an afternoon espresso. Whether you’re baking for guest or treating yourself, I bet, this cake will be put a smile on your face.
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 of the perfect consistency without being too wet.
- Don’t skip whipping the egg whites, it gives the cake a the perfect melt-in-your mouth crumb. Whip to stiff peaks, the egg whites should stay put even if you flip the bowl upside down.
- Use finely ground almond flour (not almond meal) for a smooth texture.
- The lemon zest brings a refreshing citrusy flavor, 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 and/or fresh berries on top.
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. Keep in mind, once chilled the texture of the cake will change a bit, but no worries, it’s still amazing.
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 for an extra nutty flavor.
Italian Almond Ricotta Cake
Ingredients
Method
- Separate the eggs, placing yolks in one bowl and whites in another.
- Whisk the egg yolks with the sugar until pale and creamy.
- Add the drained ricotta, softened butter, vanilla, and lemon zest to the yolk mixture and mix until smooth and the color becames lighter.
- Fold in the almond flour until fully combined.
- In a separate bowl, using cleaned and dried whisks, whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter, using a bottom-to-top motion with a spatula, keeping it airy.
- Grease an 8-inch (20 cm) cake pan and line the base and sides with parchment paper.
- Pour in the batter, smooth the top, and sprinkle with almond flakes.
- Bake at 350°F (180°C) for about 50 minutes or until golden and set in the center.
- Let cool in the pan for 10 minutes before transferring to a rack to cool completely. Slice and enjoy!
