Almond Ricotta Cake

5 from 1 vote

Treat yourself to a slice of this Almond Ricotta Cake—an indulgent Italian-style dessert with warm almond flavors and a decadent melt-in-your-mouth crumb. Easy to make in about 1 hour!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American, cake

Diet: Vegetarian

Keyword: almond ricotta cake

Servings:

Author: Erin Alvarez

Ingredients

3/4 cup unsalted butter softened
1 1/2 cups sugar
15 oz. whole milk ricotta cheese
3 eggs
1 tsp vanilla
1 1/2 tsp almond extract
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sliced almonds
powdered sugar for topping

US Customary - Metric

Instructions

Preheat the oven to 350° F and grease a 9-inch springform pan with nonstick spray; set aside.
In a large bowl, cream the butter and sugar together for 2 minutes or until there are no longer clumps of butter. Add the ricotta cheese and mix for an additional minute or until the mixture is light and fluffy.
Add in the eggs one at a time and continue mixing until combined. Add in the vanilla and almond extract and mix once again until combined.
In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk together and then add to the bowl with wet ingredients. Use a large spatula to carefully combine everything making sure not to overmix and to stop once just combined.
Transfer batter to the springform pan and bake in the oven for 50-60 minutes or until a toothpick inserted comes out clean. NOTE: if the cake is browning too much on top, tent the pan with foil for the last few minutes of baking. Remove from the oven and allow to cool in the springform pan for 15 minutes before taking the cake out of the pan and onto a wire rack to finish cooling. Add the sliced almonds on top.
Once completely cooled, dust the top of the cake with some powdered sugar. Slice, serve and enjoy!

Notes

*Calories are per serving and are an estimation.

Nutrition