This Italian style almond ricotta cake is super moist, creamy and dreamy! It is so good its insane! Especially with homemade ricotta cheese! Make some today!
Ingredients and Variations
Ingredients: Homemade ricotta cheese, unsalted butter, granulated sugar, whole eggs, vanilla extract, almond extract, all purpose flour, baking soda salt, almonds and almond paste.
Variations: Store bought ricotta can be used, a sugar substitute for baking can be used, almond flour can be subbed for half of the all purpose (but not all), gluten free flour can be used in place of all purpose.
Change up the cake flavor with lemon, lime, orange or grapefruit by using the zest and juice of one fruit. Or use your favorite nut instead of almonds, hazel nuts and pistachios are both great in this cake!
Italian Almond Ricotta Cake
16
servings10
minutes45
minutesMoist and absolutely dreamy almond ricotta cake.
Ingredients
1 1/2 cups 1 1/2 granulated sugar
3/4 cup 3/4 unsalted butter, room temp
15 oz 15 ricotta cheese (use a scale0
3 3 large whole eggs
1/2 tsp 1/2 almond extract
1 tsp 1 vanilla extract
1 1/2 cups 1 1/2 all purpose flour
1/2 tsp 1/2 baking soda
1/4 tsp 1/4 salt
4 oz 4 almond paste, cut into small cubes
3/4 cup 3/4 almonds, sliced or slivered, divided
Directions
- heat oven to 350° f.
- Prepare pan: Put a parchment paper round into the bottom a 9 inch springform pan and brush pan with butter and sprinkle with powdered sugar.
- Cream butter and sugar together until light and fluffy. Whisk in cheese, eggs and extracts.
- Stir in flour and baking soda until it just comes together, don’t overmix. . fold in almond paste and 1/2 cup of almonds.
- Spread batter evenly into pan and sprinkle the top with the remaining 1/4 cup of almonds.
- Bake at 350°f for 45 minutes to an hour, top will be slightly domed and golden brown.
- Cool for 10 minutes and release collar. then cool completely before plating.
Notes
- This cake is delicious with cherry compote!
