1. Can I Prepare This in Advance?

Absolutely. The cake can be stored in an airtight container at room temperature for up to 3 days. For longer shelf life, refrigerate — up to 7 days.

2. Can I Replace Almond Flour?

Yes, but the texture will be different. If you don’t require a gluten-free option, substitute all-purpose flour. Add ¼ tsp more baking powder.

3. Can I Reduce the Sugar?

Yes. You can use less sugar, say reduced to ¾ cup, if you prefer or replace with natural sweeteners such as coconut sugar or stevia, whatever suits better with your dietary requirements.

4. Can I use low-fat ricotta?

Low-fat ricotta will yield, though whole milk ricotta will give you a richer and creamier product.

5. Can I Freeze the Cake?

Yes! Tightly wrap the cooled cake in plastic wrap, putting it in a freezer-safe bag. Freeze for up to 2 months. Thaw it overnight in the fridge or at room temperature before serving.

Easy Italian Almond Ricotta Cake

Ingredients

Scale

Here’s everything you need to whip up your Italian Almond Ricotta Cake. Most of these are pantry staples with a few special items that make all the difference.

Dry Ingredients

1 ¾ cup (175g) almond flour
1 tsp baking powder
½ tsp salt

Wet Ingredients

1 cup (200g) granulated sugar (can substitute with coconut sugar for a healthier option)
3 large eggs
1 ½ cups (300g) ricotta cheese (whole milk recommended for best texture)
½ cup (113g) unsalted butter, melted and cooled
1 tsp pure vanilla extract
½ tsp almond extract (adds a delightful almond aroma)

Optional (But Recommended)

Sliced almonds for topping
Powdered sugar for dusting

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Instructions

Step 1: Preheat the Oven

Position rack in middle of oven, and heat oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a mixing bowl, mix the almond flour with the baking powder and salt. Set aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl, using a mixer or hand whisk, beat the sugar and eggs until pale and fluffy the mixture can get air into it to give a light texture. Incorporate in the ricotta cheese, melted butter, vanilla extract, and almond extract. Mix until smooth and creamy.

Step 4: Combine Ingredients by Folding

Gradually fold the dry ingredients into the wet. Carefully fold them together until just combined. Don’t overmix, though — keep fluffy texture in the cake.

Step 5: Pour and Decorate

Transfer the batter to your prepared cake pan. Level the top with a spatula. For crunch and a lovely finish, if you want, sprinkle sliced almonds on top.

Step 6: Bake

Put the pan in the already heated oven and bake for 40-45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Step 7: Cool

Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Don’t skip this step — allowing it to cool deepens the flavor and guarantees a tidy cut.

Step 8: Dust

Sprinkle the top lightly with powdered sugar just before serving, for an Italian classic.

Notes

How to Serve

Warm: A slice is at its best when it’s still a bit warm, accompanied by a dollop of whipped cream or a drizzle of honey.
Room Temperature: Ideal paired with a cup of coffee or tea Room Temperature: It’s soft, moist and just right.
Chilled: On a hot day, put the cake in the fridge a few hours before serving — chilled, it has a buxom quality, almost like cheesecake.
Toppings: Pair it with some fresh berries, vanilla ice cream, or chocolate sauce for an indulgent treat.

Nutritional Information (Per Slice)

Calories: 280
Total Fat: 20g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 120mg
Total Carbohydrates: 18g
Dietary Fiber: 2g
Sugars: 14g
Protein: 7g

Author: Susan M
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian