Almond ricotta cake is the one-bowl easy cake recipe that’s perfect for any occasion! It’s an amazingly perfect dessert, but it’s also a great breakfast pastry!
Almond ricotta cake is super moist with the perfect hint of almond flavor. The almond topping gives it some texture making it the perfect cake recipe! This cake also makes for a perfect hostess gift.
Almond Ricotta Cake
Serves 12
1 ¾ cups all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened (one stick)
1 ½ cups sugar
1 15 ounce container whole milk ricotta cheese
2 large eggs
1 teaspoon almond extract
½ cup almonds, finely chopped
Topping
- ¼ cup sliced almonds
- 1 tablespoon powdered sugar
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. Adapted from: The delicioushouse
Almond Ricotta Cake is a great make-ahead cake that stays perfectly moist. Just refrigerate until ready to serve, up to a week in advance.
