italian almond cake

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

salt

unsalted butter, softened ((one stick))

sugar

container whole milk ricotta cheese

eggs

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.

This plum almond cake, an Italian dessert known as Torta di Prugne e Mandorle, is easy to make from scratch with flour, almond meal, sugar, butter, lemon, and plums. Addictively delicious.

Plum Almond Cake

sunflower

unbleached all-purpose flour (plus more for the pan)

almond meal

fine sea salt

half-and-half milk

lemon

sugar (plus 2 tablespoons)

plums

(1 oz) unsalted butter

Preheat the oven to 375°F (190°C). Lightly oil an 8- or 9-inch springform pan. Dust the pan with flour and tap out any excess.

In a large bowl, whisk together the flour, almond meal, baking powder, and salt. In a separate bowl, whisk together the oil, egg, half-and-half (or milk, if using), lemon juice and zest, the 1 cup (8 ounces) sugar, and the almond extract until thoroughly combined. Add the liquid ingredients to the flour mixture and whisk just until combined.

Scrape the batter into the prepared pan. Arrange the plum halves, cut side up, atop the batter. In a bowl, combine the almonds, the remaining 2 tablespoons sugar, and the butter and mix well. Dot the almond topping over the cake.

Bake the cake until the surface is golden brown and a tester inserted in the center of the cake comes out clean, about 45 minutes. (If using an 8-inch pan, you may need to bake it longer, being careful to cover the outer edges of the cake with a strip of foil if they begin to brown.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or, if you can wait, at room temperature.

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 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!

This easy Italian almond cake is so flavorful and moist, you&#39;d never guess it&#39;s so simple to make at home! You&#39;ll fall in love with this cake at first bite.

Italian Almond Cake

salted butter, melted

sugar + 1 tablespoon sugar (divided)

orange zest

almonds (divided)

Preheat oven to 325°F.

In a large bowl, whisk together melted butter and sugar.

Add eggs and whisk again.

Using a food processor, coarsely grind 3/4 c of the sliced almonds. If you don&#39;t have a food processor, you can also finely chop them by hand using a knife.

Next, add the orange zest, ground almonds, and both extracts to the batter and whisk all ingredients together.

In a separate bowl, stir together the dry ingredients of flour, baking powder, and salt.

Add dry to wet ingredients and stir well until smooth.

Grease a springform pan or cake pan with either butter or cooking spray, then line the bottom with parchment paper.Tip: If you&#39;re using a round cake pan, line both the bottom and sides with parchment, with a little extra sticking up to act as &quot;handles&quot; to lift the cake out of the pan after baking.

Pour the batter into the pan and spread evenly using a rubber spatula.

Sprinkle 1 tablespoon of sugar evenly over the batter, then add 3/4 c of sliced almonds on top.

Bake on the middle rack of the oven for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the ring from the springform pan and let cool. If you used a round cake pan instead, lift the cake out of the pan with the parchment paper, and let cool.

Finally, dust the top of the finished cake with a little powdered sugar. Enjoy!

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Almond Ricotta Cake

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Top 4 italian almond cake recipes from across the web

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

Top Tags

Almond Ricotta Cake

Plum Almond Cake

Almond Ricotta Cake Recipe

Italian Almond Cake

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