Italian Almond Ricotta Cake

If you love tender, slightly sweet cakes that feel rustic and elegant at the same time, this Italian Almond Ricotta Cake is for you. It’s moist from ricotta and almond meal, with a fine crumb and a bright lemon lift — one of my go-to desserts when I want something impressive but fuss-free. I’ve baked variations of this cake dozens of times and learned a few reliable techniques that make it consistently tender and even.

Why Make This Recipe

• Flavor: tender almond-almond meal richness balanced with lemon and a light sweetness.
• Texture: moist crumb from ricotta keeps the cake soft for days without heavy frosting.
• Convenience: one-bowl or minimal-bowl recipes reduce cleanup and come together in 15 minutes.
• Versatility: great for coffee-time, dessert, brunch, or a picnic — it travels well.
• Personal insight: I love this cake because it looks elegant with minimal effort, and ricotta saves it from drying out even when baked a little longer.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 35–45 minutes at 350°F (175°C)
• Total time: 50–60 minutes including cooling
• Servings: 8–10 slices (9-inch / 23 cm round springform or cake pan)
• Difficulty: Easy (requires basic mixing and gentle folding)
• Method: Whisk eggs and sugar, fold in ricotta and almond meal (or flour), bake in a greased 9-inch springform pan until a skewer comes out clean with a few moist crumbs.

My Experience Making This Recipe

When I first tested this recipe, the biggest lesson was how important ricotta texture is — a grainy, wet ricotta can weigh the cake down. After draining and giving the batter a gentle fold rather than vigorous mixing, I got a consistently even crumb and fewer cracks. I also experimented with bake times and found the sweet spot at 38–42 minutes in my convection oven.

How to Make Italian Almond Ricotta Cake

Start by whisking eggs and sugar until pale and slightly thickened (about 3–4 minutes by hand, 1–2 minutes with an electric mixer). Fold in room-temperature ricotta, a splash of vanilla and almond extract, lemon zest, almond meal (or a mix of almond meal and all-purpose or gluten-free flour), a pinch of baking powder and salt. Pour into a well-greased 9-inch springform pan and top with sliced almonds if you like a nutty crust. Bake at 350°F (175°C) for 35–45 minutes until the top is golden and a skewer comes out mostly clean. Cool in the pan 15 minutes, then release and finish cooling on a rack.

Expert Tips for Success

• Drain ricotta: put ricotta in a fine sieve lined with cheesecloth over a bowl for 30–60 minutes to remove excess whey and prevent a wet batter.
• Use almond meal, not super-fine almond flour, for better texture; pulse whole almonds if needed in a food processor to achieve the right coarseness.
• Beat eggs and sugar until ribbon stage: this incorporates air for lift; if doing by hand, whisk vigorously for several minutes.
• Don’t overmix once you add the dry ingredients — overworking the batter develops gluten (if using wheat flour) and toughens the crumb.
• Bake in the middle of the oven and avoid opening the door in the first 25 minutes to maintain even rise.

How to Serve Italian Almond Ricotta Cake

• Classic: dust lightly with powdered sugar and serve with fresh berries and a dollop of mascarpone or whipped cream.
• Brunch duo: slice and serve with coffee or tea alongside gluten-free sourdough pancakes for a leisurely weekend spread.
• Dessert plate: warm a slice briefly and serve with lemon curd or a spoonful of jam for contrast.
• Party presentation: sprinkle toasted sliced almonds and a few microgreens for color, or serve on a cake stand for casual elegance.

Storage and Reheating Guide

• Room temperature: keep covered at room temperature for 1–2 days in an airtight cake keeper or wrapped tightly with plastic wrap.
• Refrigerator: store in an airtight container for up to 5 days; ricotta helps it stay moist.
• Freezing: double-wrap slices in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
• Reheating: warm slices in a 300°F (150°C) oven for 8–10 minutes or microwave 10–20 seconds per slice; avoid over-heating to prevent drying.

Recipe Variations

• Gluten-free: replace any all-purpose flour with a 1:1 gluten-free flour blend, or use only almond meal for a grain-free version. Use gluten-free baking powder.
• Dairy-free: use a plant-based ricotta (almond or cashew ricotta) and replace butter (if used) with a neutral oil or dairy-free margarine; reduce liquid slightly if the vegan ricotta is wetter.
• Citrus & spice: swap lemon zest for orange zest plus 1/4 tsp ground cardamom for a warm-floral twist.
• Chocolate-almond: fold in 1/3 cup dark chocolate chips and a tablespoon of cocoa powder for a richer version; reduce sugar by 1–2 tbsp if using sweet chips.

Nutritional Highlights

• Ricotta provides a good source of protein and calcium, helping the cake feel more substantial than a typical butter cake.
• Almond meal adds monounsaturated fats and vitamin E compared with all-purpose flour.
• Allergen note: contains eggs, nuts (almonds), and dairy unless adapted; clearly label if serving guests with allergies. Aim for moderate portions (1 slice) as the cake is calorie-dense.

Troubleshooting Common Issues

• Cake is soggy in the center: likely underbaked or ricotta too wet. Drain ricotta and extend bake time by 5–10 minutes, testing with a skewer.
• Top cracked or domed too much: oven too hot or pan placed too high; lower the rack to center and check oven calibration (350°F / 175°C is ideal).
• Cake is dry: overbaking is common; check at 35 minutes and remove when a skewer has a few moist crumbs rather than completely clean.

Frequently Asked Questions

Q: Can I use store-bought ricotta straight from the tub?
A: You can, but for best results drain it briefly (30–60 minutes in a sieve lined with cheesecloth) to remove excess whey. This reduces wetness in the batter and prevents a gummy center.

Q: Is this cake naturally gluten-free?
A: If you use only almond meal and gluten-free baking powder, yes — it’s naturally gluten-free. If you add regular flour, substitute with a 1:1 gluten-free flour blend or increase almond meal to keep it GF.

Q: How do I know when the cake is done without overbaking?
A: Bake until the top is golden and a skewer inserted in the center comes out with a few moist crumbs (not wet batter). The cake will continue to set slightly as it cools.

Q: Can I make this ahead for a party?
A: Yes. Bake the day before and store covered at room temperature for up to 2 days, or refrigerate up to 5 days. For best texture, bring to room temp before serving or warm gently in a 300°F (150°C) oven for 8–10 minutes.

Conclusion

For inspiration and variations, these resources are helpful: check a classic take at Almond Ricotta Cake | Italian Dessert – This Delicious House, try a streamlined one-bowl method at One-Bowl Italian Almond Ricotta Cake – The Clever Carrot, explore a gluten-free spin at Almond Ricotta Cake • gluten free and fabulous!, see another gluten-free variant at Italian Gluten-Free Almond and Ricotta Cake … – Cooking with Manuela, and read about an ultra-tender version at Impossibly Tender Almond Ricotta Cake (Gluten-Free) – Well ….

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