The first bite of Italian almond ricotta cake always takes me back to quiet mornings, when the day feels slow and coffee is still steaming. This is the kind of cake Italian nonnas bake for breakfast—light, moist, and gently sweet, never heavy. Made with almond flour and creamy ricotta, it’s naturally gluten-free and feels comforting without trying too hard. It pairs perfectly with espresso, cappuccino, or that second cup you didn’t plan on. Let me show you why this simple cake deserves a place in your kitchen.
Why You’ll Love This Italian Almond Ricotta Cake
- Soft, moist, and lightly creamy — thanks to rich whole-milk ricotta that keeps every bite tender.
- Naturally gluten-free — almond flour gives structure without wheat, so it feels light, not dense.
- Not overly sweet — it works just as well for breakfast as it does for dessert.
- Simple, honest ingredients — the kind Italian nonnas have always trusted.
- No frosting needed — a quick dusting of powdered sugar is all it takes.
- Stays tender for days — ricotta helps the cake hold moisture beautifully.
What Kind of Ingredients Should I Use?
For the best Italian almond ricotta cake, start with whole-milk ricotta, lightly drained so the cake stays moist but never wet. Choose finely ground almond flour, not almond meal, to get a soft, smooth crumb without any graininess. Use large eggs, separated, because the yolks add richness while the whipped whites give lift without baking powder. Finish with very thin slivered almonds on top—they add gentle crunch and make slicing clean and easy.
Options for Substitutions
This Italian almond ricotta cake is forgiving and easy to adapt. You can swap the butter for a neutral oil or dairy-free butter without losing moisture. Fine caster sugar or light coconut sugar both work well if you prefer a different sweetness. Orange zest can replace lemon zest for a warmer flavor, while almond extract can be reduced or skipped if it feels too strong. Slivered almonds may be replaced with sliced almonds—or left off entirely—while the cake still keeps its classic Italian soul.
Ingredients for Italian Almond Ricotta Cake
Whole-Milk Ricotta Cheese
Whole-milk ricotta gives this Italian almond ricotta cake its soft, creamy texture. Drain it briefly so the batter stays rich but never watery. This step alone makes a big difference.
Unsalted Butter
Softened butter blends smoothly with sugar and eggs. It adds gentle richness without making the cake heavy. Always use it at room temperature for best results.
Granulated Sugar
Granulated sugar sweetens the cake lightly and evenly. It lets the almond and ricotta flavors shine instead of overpowering them. The result is balanced, not sugary.
Eggs (Separated)
Egg yolks add richness and structure to the batter. Whipped egg whites give natural lift without baking powder. This keeps the cake light and airy.
Fresh Lemon Zest
Lemon zest brightens the cake and cuts through the richness of ricotta. A small amount goes a long way. It adds freshness without tasting citrusy.
Vanilla Extract
Vanilla supports all the other flavors quietly. It adds warmth and depth without standing out. Think of it as background harmony.
Almond Extract
Almond extract deepens the nutty aroma of the cake. Use a light hand, as it’s strong. Even a small amount adds classic Italian character.
Almond Flour
Almond flour forms the base of this naturally gluten-free cake. It creates a tender, moist crumb without any grainy texture. Finely ground flour works best.
Salt
Salt sharpens flavor and balances sweetness. You won’t taste it, but you’ll miss it if it’s gone. Just a pinch is enough.
Slivered Almonds
Thin slivered almonds add light crunch and a traditional look. They toast gently as the cake bakes. Keep them thin so slicing stays easy.
Powdered Sugar
Powdered sugar finishes the cake simply and beautifully. No frosting needed. A light dusting is all this cake asks for.
How to Make Italian Almond Ricotta Cake
Step 1: Prepare the Ricotta and Pan
Drain the ricotta for a few minutes so it’s thick, not wet. Line a springform pan with parchment and lightly grease the sides. This quick prep helps the cake bake evenly and release cleanly.
Step 2: Cream Butter and Sugar
Beat the softened butter and sugar until pale and smooth. This step adds air and sets the base for a light cake. Take your time here—it’s worth it.
Step 3: Add Ricotta and Flavorings
Mix in the egg yolks one at a time, then add the ricotta, zest, and extracts. Beat until the batter looks silky and lump-free. A smooth batter means a tender crumb.
Step 4: Mix in Almond Flour
Stir in the almond flour and salt just until combined. Stop as soon as you don’t see dry spots. Overmixing can make the cake dense.
Step 5: Whip and Fold Egg Whites
Whip the egg whites to firm peaks, then gently fold them into the batter. Use slow, light strokes to keep the air in. This step gives the cake its lift.
Step 6: Top and Bake
Pour the batter into the pan and smooth the top. Sprinkle with slivered almonds and bake until lightly golden with a slight wobble in the center. That wobble means the cake will stay moist once cooled.
How Long to Cook Italian Almond Ricotta Cake
Bake the Italian almond ricotta cake at 175°C / 350°F for about 55–60 minutes. The top should look lightly golden, and the center should still have a gentle wobble, not feel fully firm. That slight movement is the key sign the cake is done and will stay moist as it cools.
Tips for Perfect Italian Almond Ricotta Cake
- Drain the ricotta lightly so the batter stays creamy, not wet.
- Use room-temperature ingredients for a smooth, even batter.
- Fold the egg whites gently to keep the air that makes the cake light.
- Avoid overbaking—this cake is meant to be soft and tender inside.
Watch Out for These Mistakes While Cooking
Most issues with Italian almond ricotta cake come from small missteps. Using ricotta that hasn’t been drained can make the cake heavy or soggy. Over-mixing after adding egg whites pushes out air and leads to a dense texture. Thick almond slices can make cutting messy, and baking until the center is fully firm often results in a dry cake instead of the soft, creamy crumb you want.
What to Serve With Italian Almond Ricotta Cake
Espresso or Cappuccino
Italian almond ricotta cake pairs best with coffee. The slight bitterness of espresso balances the cake’s gentle sweetness. It’s a classic Italian breakfast match.
Fresh Berries
Berries add brightness and light acidity. They cut through the richness of ricotta. A small bowl on the side is enough.
Lightly Sweetened Whipped Cream
A soft spoon of whipped cream adds comfort without heaviness. Keep it lightly sweet so the cake stays the star. This works well for dessert.
Greek Yogurt
Greek yogurt adds protein and a gentle tang. It turns the cake into a balanced breakfast or brunch plate. Plain or lightly sweetened both work.
Honey Drizzle
A thin drizzle of honey adds warmth and shine. Use just a little. It enhances the almond flavor without making the cake too sweet.
Fresh Figs or Pears
Figs or pears bring natural sweetness and soft texture. They feel very Italian and seasonal. Serve sliced and simple.
Citrus Salad
A light citrus salad refreshes the palate. It balances the cake’s richness with clean, bright flavors. Perfect after a heavy meal.
Storage & Reheating Instructions
Italian almond ricotta cake stores very well, which makes it perfect for baking ahead. You can keep it at room temperature for up to 24 hours, covered lightly, and it will stay soft. For longer storage, refrigerate it for 4–5 days, then bring slices back to room temperature before serving for the best texture. This cake also freezes well—wrap it tightly, and it will keep its moisture and flavor when thawed slowly.
Estimated Nutrition
Italian almond ricotta cake is lighter than many traditional cakes while still feeling satisfying. Thanks to ricotta and eggs, it’s higher in protein than standard desserts, which helps with fullness. Using almond flour makes it naturally gluten-free and lower in refined carbs, while the gentle amount of sugar keeps it less sweet than classic cakes. Overall, it’s a balanced treat that works well for breakfast or dessert without feeling heavy.
FAQs for Italian Almond Ricotta Cake
Can I make Italian almond ricotta cake ahead of time?
Yes, Italian almond ricotta cake is great for making ahead. It stays moist for days and often tastes better the next day. Store it covered and serve at room temperature.
Is this cake meant for breakfast or dessert?
Both. Italian almond ricotta cake is lightly sweet, so it works well for breakfast with coffee or as a simple dessert. Italians often enjoy it in the morning.
Can I use store-bought ricotta?
Yes, store-bought whole-milk ricotta works well for Italian almond ricotta cake. Just drain it briefly to remove extra liquid. This helps keep the cake light.
Why is my cake slightly wobbly in the center?
A slight wobble means the cake is baked correctly. Italian almond ricotta cake should stay soft and moist inside. It will firm up as it cools.
Can I freeze almond ricotta cake?
Yes, Italian almond ricotta cake freezes well. Wrap it tightly and freeze for up to two months. Thaw slowly for the best texture.
Conclusion
Italian almond ricotta cake is the kind of recipe you come back to again and again. It’s simple, honest, and rooted in classic Italian baking, where good ingredients do the work. Light, moist, and not too sweet, it fits just as easily into a quiet breakfast as it does a relaxed dinner table.
If you’re looking for a cake that feels comforting without effort, this is it. Brew some coffee, cut a slice, and enjoy the moment—you’ve earned it.
If you love classic desserts, you’ll also enjoy our Carrot Cake Recipe — moist, spiced, and comforting.
Italian Almond Ricotta Cake
Ingredients
Equipment
Method
- Drain the ricotta for a few minutes until thick but not wet, then line a springform pan with parchment and lightly grease the sides.
- Beat the softened butter and granulated sugar until pale, smooth, and creamy.
- Add egg yolks one at a time, then mix in ricotta, lemon zest, vanilla extract, and almond extract until silky.
- Stir in almond flour and salt just until combined, stopping as soon as no dry spots remain.
- Whip egg whites to firm peaks, then gently fold them into the batter using light strokes.
- Pour batter into the prepared pan, smooth the top, sprinkle with slivered almonds, and bake at 350°F (175°C) for 55–60 minutes until lightly golden with a slight center wobble.
- Cool completely, then dust with powdered sugar before serving.
