Simple and easy to make, this Italian Almond Ricotta Cake is a winner as a coffee dessert in our family. I can only describe this cake as having an aromatic almond flavor that's delicate, light tasting and a delicious cake to have with a cup of coffee, tea or milk.
Not to mention that this almond ricotta cake recipe is one of the most common Italian desserts you'll find in every nonna's recipe book!
If you like cooking and baking with ricotta cheese, you'll want to try my other recipes like my Zeppole Italian Doughnuts, Pasta with Ricotta and Peas, Spinach and Ricotta Stuffed Pasta Shells or any one of these Desserts with Ricotta for Cheese Lovers.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Cake
Not only is this Italian Almond Ricotta Cake perfect for almond lovers, but everyone will love it because:
- customizable ingredients allow you to add ingredients, like other nuts and fruits
- light and texture isn't over filling when paired with your favorite hot drink
- easy to make
- great way to use leftover ricotta cheese
- almond topping brings is a texture and taste that appeals to kids and adults
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What is Ricotta?
Ricotta cheese is a soft unripened cheese. It has a mild taste and is used in many Italian dishes like desserts and main dishes.
This type of cheese is soft and looks lumpy and sometimes comes packaged with a liquid substance which is its whey biproduct. Although it looks lumpy, it's actually one of the creamy cheeses.
They whey biproduct is high in protein. Some people drink this liquid particularly when it's still warm from fresh ricotta cheese production.
Ricotta cheese can be purchased from a cheese manufacturer or your local grocery store. You'll find ricotta cheese in the multi-cultural section or near other refrigerated cheeses at your local grocery stores.
Learn with Us
The first time I made this cake, I added frozen peach slices on top and in a circular motion. I didn't separate the eggs though. Because the peaches were frozen, they let out a lot of moisture during the baking process which resulted in a gummy and wet texture. The taste was good, but the texture was much to be desired.
Lesson: if adding fruit, make sure it is thawed out completely and any excess moisture has been dried with a paper towel.
The second time I made this cake, I eliminated the frozen fruit but added the grated rind of one orange. Again, I didn't separate the eggs. The texture and taste was delicious, but still not what I was hoping for. The cake didn't rise much in my first or second attempt.
Lesson: If you want a fluffier cake, separate the egg whites and beat them to soft peaks.
The next time I make this cake, I plan to wrap the cake pan with foil and place it in a water bath, hoping that the sides of the cake bake more evenly with the center.
I'd love to hear from you - if you tried the water bath method, let me know in the comments how your cake turn out.
Ingredients
This easy to make Ricotta Cake comes together with a few simple ingredients including: whole milk ricotta cheese, all purpose flour, sugar, baking powder, salt, room temperature large eggs, oil, vanilla extract, almond extract and sliced almond.
For exact measurement details and instructions see recipe card...
How to Make Italian Almond Ricotta Cake
Preheat oven to 350℉.
Grease and flour the sides of an 8" springform pan and line it with parchment paper.
Separate the eggs and place the egg whites in a medium mixing bowl and the egg yolks in another mixing bowl. Using an electric mixer, whip the egg whites to soft peaks. Set aside.
In a another small mixing bowl, combine dry ingredients, except sugar.
Add the sugar to the egg yolks and lightly mix with a whisk or spoon. Add ricotta, oil, and remaining wet ingredients.
Mix in half of the flour mixture to the egg yolk mixture and mix well. Don't worry about the lumps.
Continue to add the dry ingredients alternating with a large spoonful of whipped egg whites, folding gently so you don't deflate the egg whites too much.
The cake batter will deflate a little, but try to add the egg white in large amounts reducing the folding period.
The mixture will be thick and lumpy. Scoop the cake batter mixture in the prepared pan and level it off with an offset spatula. Sprinkle with slivered almonds.
Bake for 45 minutes or until a toothpick placed in the centre comes out dry and the cake is golden brown.
Let the cake cool completely. Cut a thick slice of cake and serve with a sprinkle of confectioner's sugar.
Storage:
Store this cake in the refrigerator covered with plastic wrap. Slice pieces of cake as needed and serve with a sprinkle of confectioner's sugar.
You can also freeze this cake. It's recommended that you wrap the cake in aluminum foil, then freeze for not longer that 2 to 3 months. You can cut slices before wrapping it which makes it easier to remove one slice at a time instead of defrosting the whole cake.
When you are ready to serve the cake, remember to thaw it out in the refrigerator overnight.
Top Tips
If you have forgotten to take out your eggs from the refrigerator, you can quickly bring them to room temperature by placing them in warm water for 10 minutes.
Use an offset spatula to spread the cake batter evenly around the cake pan.
Separating the eggs won't affect the taste of the cake but whipping the egg whites and folding them into the cake batter produces a fluffier and lighter cake.
Substitutions and Variations
Here are a few suggestions on how to make this cake unique and different:
- Fresh Fruit - decorate the top of the cake with sliced peaches or sliced apples for a different flavor profile
- Almond Flour - use almond flour to make this cake gluten free
- Cocoa - add cocoa to make a chocolate version chocolate ricotta cake
- Oil - substitute vegetable oil with unsalted butter or extra virgin olive oil
- Citrus - add lemon zest and/or lemon juice for a lemon flavor or add any citrus flavors
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
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Recipe Details
Easy to Make Italian Almond Ricotta Cake
https://easyhomemaderecipes.caIngredients
- 2 cups all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs separated
- ¾ cup white sugar
- 1 cup ricotta full-fat
- ½ cup oil
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ½ cup almonds slivered
Instructions
- Preheat oven to 350°. Grease and flour the sides of an 8" springform pan and line it with parchment paper.
- Separate the eggs and place the egg whites in a medium mixing bowl and the egg yolks in another mixing bowl. Using an electric mixer, whip the egg whites to soft peaks. Set aside.3 large eggs
- In a another small mixing bowl, combine dry ingredients, except sugar.2 cups all purpose flour, 1 tsp baking powder, ¼ tsp salt
- Add the sugar to the egg yolks and lightly mix with a whisk or spoon. Add ricotta, oil, and remaining wet ingredients.¾ cup white sugar, 1 cup ricotta, ½ cup oil, 1 tsp vanilla extract, ¼ tsp almond extract
- Add half of the flour mixture to the egg yolk mixture and mix well, continue to add the dry ingredients alternating with a large spoonful of whipped egg whites, folding gently so you don't deflate the egg whites too much. Don't worry about the lumps. The cake batter will deflate a little, but try to add the egg white in large amounts reducing the folding period.
- The mixture will be thick and lumpy. Scoop the cake batter mixture in the prepared pan and level it off with an offset spatula. Sprinkle with slivered almonds.½ cup almonds
- Bake for 45 minutes or until a toothpick placed in the centre comes out dry and the cake is golden brown. If the almonds get to dark, place a piece of aluminum foil over your pan until your cake is completely cooked. Depending on the size of your pan, you may need to bake for a shorter period of time or a longer period of time.
- Let the cake cool completely, then slice and sprinkle confectioner's sugar on top and serve.
Notes
Top Tips
If you have forgotten to take out your eggs from the refrigerator, you can quickly bring them to room temperature by placing them in warm water for 10 minutes. Use an offset spatula to spread the cake batter evenly around the cake pan. Separating the eggs won't affect the taste of the cake but whipping the egg whites and folding them into the cake batter produces a fluffier and lighter cake.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Mina says
I made your cake today and I don't normally come back to give a review but I was compelled. For anyone making this cake, it is super moist and fluffy. The almond flavor give it such a wonderful and comforting taste. My husband and parents loved this cake.
Mina says
I made your cake today and I don't normally come back to give a review but I was compelled. For anyone making this cake, it is super moist and fluffy. The almond flavor give it such a wonderful and comforting taste. My husband and parents loved this cake.
AmyG says
Thanks so much for sharing your experience with this recipe. Glad your family like it!