My Italian almond ricotta cake is lighter, softer, and smoother than the traditional version, thanks to a combination of flour and almond meal. The batter comes together by hand in less than 10 minutes – no whipped egg whites required! Serves 10.
Traditional Italian almond ricotta cake is moist and sweet, with hints of almond and lemon. Because it’s a flourless cake (made only with almond meal) the texture is famously dense and squidgy, similar to my torta caprese.
My version is slightly different. Because we like our ricotta cakes lighter, more bouncy, with a tender cake-like crumb, I made a few changes to give it a lift.
Here’s What I Figured Out
The addition of all purpose flour, 4 whole eggs, and baking powder was essential to lighten the heaviness of the almond meal. It took me a few tries to nail it. But these modifications passed the test with a few shortcuts for ease!
The Shortcuts
- One bowl, hand-mixed, no whipped egg whites. This saves time and clean up (and sanity if the term ‘stiff peaks’ freaks you out).
- Use almond extract (not almond paste). It’s convenient and easier to find.
- Cold ricotta is used instead of room temperature ricotta. I normally never do this, but because there is warm melted butter in this recipe, the residual heat loosens up the ricotta fast, making it easier to incorporate.
How To Serve
Dust the top with powdered sugar when completely cool, and then cut into wedges.
Serve with a dollop of pillowy whipped cream and sliced strawberries sprinkled with sugar, if you’d like. I love that combo. Just imagine all of those strawberry juices poured over the top of a big, thick slice!
Kitchen Notes
Tips: I used almond meal, which makes it a darker chestnut color. Alternatively, try blanched almond meal or almond flour for a more golden color. Store any unused almond meal or flour in the freezer. It will last longer.
When measuring the almond meal or flour, gently spoon into your measuring cup. Do not pack. This will yield the most accurate measurement, which is important.
Substitutions: You can leave out the lemon zest. But don’t leave out the almond extract; it adds essential flavor. Side note: my husband does’t care for almond, so I made a version just for him with vanilla extract, and no zest. It was delicious, but a completely different cake!
Make-Ahead: This is best served on the same day that it is baked. Otherwise, the almonds will lose their crunch as the cake becomes softer overtime. Just make it in the morning to serve later.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
One-Bowl Italian Almond Ricotta Cake
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 1 cake 1x
Description
My Italian almond ricotta cake is lighter, softer, and smoother than the traditional version, thanks to a combination of flour and almond meal. The batter comes together by hand in less than 10 minutes – no whipped egg whites required! The texture is tender and full of delicious flavor.
Ingredients
- pat of butter, for coating the pan
- sprinkle of sugar
For the cake
- 1 stick (113 g) of unsalted butter, melted
- 1 cup sugar
- pinch of salt
- zest of 2 lemons, preferably organic & unwaxed
- 1 capful of pure almond extract
- 4 large eggs
- 1 cup ricotta, part skim or whole
- 1 1/2 cups almond meal*
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 cup flaked almonds, plus more as needed
- powdered sugar, for decoration
Garnish (optional)
- fresh whipped cream
- sliced strawberries sprinkled with sugar
*When measuring the almond meal and flour (respectively), gently spoon the flour into your measuring cup. Do not pack. This will yield the most accurate measurement.
** This cake is best served on the same day that it is baked.
Instructions
- Preheat your oven to 350 F. Lightly coat the bottom and sides of a 9-inch springform pan with butter. Sprinkle with sugar.
- In a large mixing bowl, add the melted butter, sugar, salt, lemon zest, and almond extract. Whisk to combine.
- Add the eggs, one at a time, mixing well after each addition.
- Add the ricotta and continue to whisk with gusto until there are no lumps present (a few small lumps are ok, but the batter shouldn’t look like cottage cheese). This step is essential for a light and fluffy texture.
- Add the almond meal, flour, and baking powder. Mix gently to combine.
- Pour the batter into your prepared pan.
- Sprinkle with the flaked almonds.
- Bake for approximately 35-40 minutes (check at the 35 minute mark). Insert a toothpick into the center of the cake; if it comes out clean it’s ready.
- Cool in the tin for 15 minutes. Then remove the outer ring to finish cooling.
- Right before serving, dust with powdered sugar.
- Cut into slices and serve.
Comments
Kay says
This was delicious. I’ll definitely make it again, but possibly use a little more almond meal and less flour (to make it a fraction less cake like). Also wondering if I could use full fat greek yoghurt instead of butter to make it a bit healthier?
Penny says
Yummy almond cake…
What’s the recipe for the crusty but airy sour dough bread?
Meredith says
This recipe looks so amazing! Can I make it with Sourdough???
Lynn says
Can I substitute the 1-cup of all-purpose flour for 1-cup of fine almond flour to make this a gluten free cake? Thanks!
Ann M says
A lovely cake and super easy to make. I made it in an 8 x 8 inch pan and skipped the garnishes, so it was like a super special snack cake. It was also just as good the second day: it didn’t last\ any longer than that!
Emilie Raffa says
Fabulous! Glad you enjoyed it :)
Donna says
I will be making this for my daughters bridal shower. I made my almond meal. Should the almonds be pretty ground up? Also, can I use the whisk attachment on my stand mixer? I’m bummed about serving it the same day. I was planning on making it ahead of time. Thanks
Emilie Raffa says
Hi there! Yes: the texture should be pretty fine. You can ground the almonds yourself, but the texture won’t be 100% the same as store-bought (this is OK; just a heads up). Whisk attachment should be fine :)
Donna says
Thank you!! And making it a day earlier would not be good?
Donna says
Can I make this a day earlier?
Emilie Raffa says
Yes, you can.
Dee Dee Acquisto says
Delicious! I like a more lemony taste, so I add 2 Tbs lemon juice to the liquid ingredients, before mixing in the dry. DO NOT OVERBAKE! My oven bakes this perfectly at 35 minutes on the dot!!!
Emilie Raffa says
Sounds delicious, thanks for the feedback :)
Anonymous says
Beth says
Cake was delicious, the consistency came out a cross between cake and cheese cake? Just wondering if I did something to create a more dense consistency or if this was the expected result? Lovely European style dessert. Will make again
Barney says
Hi, can this cake be made with a 9 inch round pan rather than a 9 inch springform pan?
Beth says
I used a 9” square glass baking dish and lined with parchment – cake came right out and on to cake stand.
Toni says
Absolutely delicious as are all of your recipes! Wonderful light dessert with the perfect amount of lemon😍
Emmalie says
I’m commenting again because I made this with gluten free flour for a family gathering. It was delicious! I used trader joes gf flour blend and I did cook it a bit longer but otherwise kept all the same. Everyone loved it.
Emmalie says
Just made this and it was so delicious! The lemon cake I’ve always been wanting. It was devoured in 1 night. I did 1/4 tsp of almond extract because I wasn’t sure how big my cap was and I don’t like it over powering. It was perfect. Might add a little lemon juice next time to increase the lemon flavor. Thanks for sharing!
Vanessa Bulic says
I have made this recipe countless times and it is always comes out perfectly. It is a top family favorite!
Could I make it in an 8″ x 8″ cake pan instead of a 9″ spring form pan so I can cut it into bars as opposed to cake slices? If so, would you change the baking time?
Emilie Raffa says
Hi Vanessa! This is so great to hear :) As for using an 8×8 inch pan, it certainly can be done. The thing is though, I haven’t tested it myself so I don’t have exact specifics for you. Off the top of my head: because the pan is smaller than a 9-inch springform, I’d increase the baking time. Keep an eye on it. You’ll know it’s done when a toothpick comes out clean! PS: if you end up experimenting with this, do let me know. I’ll update the recipe.
Pam says
A friend gave me some sourdough starter last week and pointed me in your direction for support in how to use it. The starter not only survived its first days under my care, but it’s ALIVE and bubbly and smells wonderful. My first loaf is autolyzing now. I wondered what else I might do with the starter than your basic loaf, and m finding all sorts of goodness, sourdough and otherwise. I look forward to getting you know you better here. Thank you for providing the framework for my first sourdough baking experience.
Emilie Raffa says
Hi Pam! How wonderful! Sourdough is so incredibly versatile. You can do many things. A few suggestions to get you going (all linked here): Sourdough Focaccia, Sourdough Cinnamon Rolls, Sourdough Bagels & Sourdough Pancakes. You’ll find more recipes on my site, as well as in my book, Artisan Sourdough Made Simple. Have fun :)