almond ricotta cake

This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you&#x27;re going to love this traditional Italian dessert that&#x27;s also great served as a breakfast or brunch treat.

Italian Lemon Ricotta Cake

butter, softened (1 ½ sticks)

sugar

whole milk ricotta cheese

eggs

vanilla

lemon,

baking soda

salt

flour

Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.

In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.

Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.

Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

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This recipe for Italian Lemon Ricotta Cake is the BEST out there! Light, fluffy, and full of flavor, it is the perfect Italian dessert. Easy and simple recipe made with ricotta cheese and lemon.

This Almond Ricotta Cake recipe is a traditional Italian dessert that&#x27;s great served with a espresso, tea, or coffee.

Almond Ricotta Cake

all purpose flour

baking powder

unsalted butter, softened ((one stick))

container whole milk ricotta cheese

almond extract

½ cup almonds, finely chopped

almonds

butter, softened

Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.

Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.

For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.

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Italian Almond Ricotta Cake is the perfect Italian dessert. This recipe is full of flavor and so simple to make with ricotta cheese and almond extract.

Here is an Italian Ricotta Cake made with almond flour and lemon. Creamy, zesty, and perfect when you need a delicious flourless cake that you can make with just a few basic ingredients. Gluten-free and keto friendly (with only one ingredient swap)

Almond Ricotta Cake Recipe

unsalted butter

eggs (room temperature, separated)

whole milk ricotta ((8 oz.) store-bought)

lemon

lemon juice

vanilla extract

almond extract (optional)

almond flour ((8.4 oz.))

sea salt

Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.

Cream butter and sugar: Place the butter and sugar in a large mixing bowl. With an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.

Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.

Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.

Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together with a spatula until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick. Do not be alarmed if it looks a bit curdled.

Beat egg whites: Thoroughly wash and dry the beaters. In a medium bowl (or the same bowl you used to separate the eggs), beat the egg whites on medium speed to soft peaks, about 3 minutes.

Fold in egg whites: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining. Do not overmix.

Pour into cake pan: Transfer the batter to the prepared cake pan and sprinkle the top with sliced almonds, pressing them down slightly into the batter, so they stick.

Bake: Bake for 50 minutes, or until the edges of the cake are golden brown and the top is a light golden brown. Place the pan on a wire rack and let cool completely about 1 hour.

Serve: To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Sprinkle with confectioner’s sugar, if preferred. Slice into wedges and enjoy!

Top 3 almond ricotta cake recipes from across the web

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Italian Lemon Ricotta Cake

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Almond Ricotta Cake Recipe

Top 3 almond ricotta cake recipes from across the web

The most viewed almond ricotta cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Lemon Ricotta Cake

Almond Ricotta Cake

Almond Ricotta Cake Recipe

The most viewed almond ricotta cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine