Ricotta cake is a traditional Italian cake, often served for dessert or breakfast, with a piece of fruit. Moist and flavorful, this social cake is delicious to share with friends and family with a steamy cup of coffee.
Often seen on a cake stand in an Italian kitchen, this cake keeps well covered, at room temperature for up to 3 days, or in the fridge for about a week.
Ricotta is a creamy white fresh cheese with a mild, slightly sweet taste and a soft texture. It’s especially perfect for baking cakes and you could easily use this recipe as a base for a lemon-flavored ricotta cake.
Tip: When using ricotta, it’s best to whip it up along with the butter and sugar to incorporate air into the dish. Otherwise, you could end up with a dense cake that lacks that wonderful lift.
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 8-10 Calories: 379.34 kcal
For this recipe, you’ll need a 9-inch standard springform pan.
Ingredients:
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 1/4 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 1 15-ounce carton ricotta cheese, full-fat
- 3/4 cup sliced almonds (also called flaked almonds)
- 3 tablespoons confectioners' sugar, for dusting cake top
Instructions:
Preheat the oven to 350 degrees.
Butter or spray the sides and bottom of a 9” springform pan and set aside.
Using a stand mixer or hand mixer fitted with the paddle attachment, cream the butter, sugar, ricotta, and flavorings until light and airy, for about 5 minutes.
In a separate medium mixing bowl, sift the flour, baking powder, and salt together. Set aside.
With the mixer on low, add the eggs one at a time, mixing after each addition.
Maintaining the speed, add about half of the flour mixture.
Once blended, add the remaining dry ingredients.
Blend the last of the flour mixture in by hand, so as not to overmix the batter.
Pour the batter into the prepared springform pan, spreading the top smooth.
Evenly sprinkle the sliced almonds across the top.
Bake in your preheated oven for 40 to 50 minutes. (Timing may vary depending on your oven.) The cake is ready when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool for 15 minutes. Using a sharp knife, loosen the cake from the sides of the springform. Gently remove the ring and let it cool completely before slicing it into the cake.
Using a sieve, sift powdered sugar over the top of the cake before serving.
Almond ricotta cake is great to make ahead for special occasions. It will stay nice and moist if you refrigerate it before serving, for up to a week.
Recipe and photos courtesy of Pantry To Table
Products shown: Brielle Mango Wood Cake Stand and Sundance Pastry Forks 4 Pc. Set
