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Italian Almond Ricotta Cake
Daisy

Italian Almond Ricotta Cake

Italian almond ricotta cake is a light, moist Italian-style cake made with almond flour and whole-milk ricotta. It works beautifully because whipped egg whites give lift while ricotta keeps the crumb soft and creamy. Perfect for breakfast or a not-too-sweet dessert.
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Prep Time 19 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: Italian
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 1 cup whole-milk ricotta cheese
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 4 eggs
  • 1 tbsp fresh lemon zest
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 cups finely ground almond flour
  • ¼ tsp salt
  • ¼ cup slivered almonds
  • 2 tbsp powdered sugar

Equipment

  • springform pan
  • Parchment paper
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Microplane

Method
 

  1. Drain the ricotta for a few minutes until thick but not wet, then line a springform pan with parchment and lightly grease the sides.
  2. Beat the softened butter and granulated sugar until pale, smooth, and creamy.
  3. Add egg yolks one at a time, then mix in ricotta, lemon zest, vanilla extract, and almond extract until silky.
  4. Stir in almond flour and salt just until combined, stopping as soon as no dry spots remain.
  5. Whip egg whites to firm peaks, then gently fold them into the batter using light strokes.
  6. 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.
  7. Cool completely, then dust with powdered sugar before serving.