This almond and lemon ricotta cake is more soft and smooth than a traditional, Italian-style almond cake. It’s full of flavor and is absolutely delicious. Just wait until you try it!
Traditional Italian-style almond ricotta cake is light and sweet, scented with hints of almond and lemon. The texture is notably ‘squidgy’ due to the fact that it’s flourless, made with almond meal only- no flour.
The problem is, unlike my Rich & Fudgy Torta Caprese, the majority of our house prefers a more bouncy, cake-like texture. Could it be possible to adapt this recipe without departing (too much) from tradition? And so the mission began…
To get that soft, smooth, cake-like texture, I tested this almond ricotta cake with the heightening power of whipped egg whites, without egg whites, almond paste, without almond paste, all-purpose flour, without all-purpose flour and different flavored extracts…
I’ve learned there are many variations and rightfully so, as almond ricotta cake is rooted in Italy and varies according to region (and Italian Nonna). My version certainly doesn’t claim to be traditional. But it celebrates the integrity of its origins with a few shortcuts to make life easier.
The Shortcuts
- This recipe requires only one bowl, and the batter is easily mixed by hand. There are no egg whites to whip, which saves on time and clean up (and sanity if the term ‘stiff peaks’ freaks you out).
- Almond extract is used instead of almond paste, as it’s convenient and easy to find.
- Cold ricotta is used instead of room temperature ricotta. I normally never do this, but because there is melted butter in this recipe, the residual heat helps to loosen up the ricotta fast. It doesn’t necessarily warm up the batter, but mixing is easier and it is less likely to seize up.
- For best results, make sure to follow the exact mixing procedure outlined in the recipe below.
How to Make it Cake-Like
This cake wouldn’t be almond cake without almond meal. It’s essential.
However, too much almond meal will make it more dense and ‘squidgy’ as mentioned above. So, to give it that cake-like texture I was looking for, the addition of all-purpose flour was necessary. Also, liquid in the form of 4 eggs helps to loosen the batter. This accounts for a more cake-like texture as well.
I’ll admit that it took several attempts to get the exact ratio of ingredients pinned down, but that’s half of the fun!
Well, at least for the recipe obsessed…
See? Simple, right?
Don’t forget to dust the top with powdered sugar when completely cool, and then cut into wedges. The texture is smooth, soft, and velvety. It’s not super bouncy like birthday cake, but it’s definitely not as ‘squidgy’ as the traditional version.
And, in case you’re wondering, the almond and lemon flavors are subtle and do not dominate at all. It’s just enough to make you go Mmm… Serve with a dollop of pillowy whipped cream, and sliced strawberries sprinkled with sugar, if you’d like. Just imagine all of those strawberry juices poured over the top of a big, thick slice…
• • • • • • • • •
Kitchen Notes
Tips: This cake was made with almond meal, which accounts for its darker chestnut color. You can also use blanched almond meal (also known as almond flour) for a more golden ‘blonde’ look. Blanched almond meal is usually more expensive.
Store any unused almond meal in the freezer. It will last longer.
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, which is important.
Substitutions: You can leave out the lemon zest (it’s mild, as mentioned above). But don’t leave out the almond extract; it adds essential flavor.
However… 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
This almond and lemon ricotta cake is more smooth and soft than a traditional, Italian-style almond cake. It’s full of flavor and is absolutely delicious!
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
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 :)
Jessica says
This was excellent! I made it for my moms birthday and everyone loved it. I read the reviews and added two tablespoons of lemon juice to give it a little extra lemony kick and it was perfect. Served it with strawberries and whip cream. Will definitely make again! All of clevercarrots recipes are consistently perfect. One of the few bloggers who you can trust for a good recipe every time.
Emilie Raffa says
Jessica, I really appreciate your feedback. Very, very kind of you to say. Thank you so much! xx – E
Seca says
This is the BEST ALMOND CAKE I have ever eaten! Thank you for the wonderful recipe! I will post the pictures on my page ( on instagram) and tag you soon. I reduced the sugar and a little bit of butter, and I did not use the lemon zest, since I want to get the almond aroma fully.
Emilie Raffa says
Thank you so much Seca! I’m glad to hear you liked it. Sounds divine :)
Ian says
Made this last week and it was absolutely delicious. The only change I might try is just a tad more lemon zest (maybe just 2 larger lemons – I used small/medium lemons). The lemon flavor in the one I made was more like a “note of lemon” and I think I’d like it to be just a bit more than that. We did serve it with the strawberries and whipped cream, but this cake is plenty good to just be served on its own. I think it also might pair well with a lemon or strawberry gelato.
Emilie Raffa says
Sounds excellent Ian! Always a fan of more zest :) I also think lemon gelato would take it over the top. Delicious.
mobasir hassan says
Truly appreciate the way you made this wonderful cake. Everything is so nicely described that really helped. Thanks and looking for more recipes in future too.
Emilie Raffa says
My pleasure. This is one of my very favorite recipes. Enjoy x.
Jeanette T says
I weigh ingredients when I bake. Can you tell me the grams for the All purpose flour and the almond meal please. I have found that some folks use 120 g per cup and others use 140 g. Thanks so much.
Emilie Raffa says
Hi Jeanette! The range for flour weight (1 cup) is usually between 120g- 130g. I go by 125g. For almond meal, it’s about 100g for 1 cup.
Nisha George says
This worked great as GF! I used king arthur measure for measure. Texture stayed light and airy and not squidgy. I wanted smaller cakes so I used a mini bundt pan and they came out beautifully. Tea time will be great this week, thank you!
Emilie Raffa says
Hi Nisha! Amazing! I LOVE LOVE LOVE King Arthur Measure For Measure flour- it’s excellent. Thanks for reporting back with your feedback. x
Joce says
Do you have the nutrition facts?
Thank you again for this scrumptious recipe!
Joce says
This recipe is wonderful! It is so delicious! The outside is a little crusty and the inside is moist and fluffy…so lovely! Thank you!
Miri says
Hi, I came across your ricotta cake recipe and since I had a cup of ricotta left from my lasagne rolls I decided to make it . I baked 40 minutes , the flavor was wonderful, it raised beautifully, the texture was a bit crumbly . I wished it was more moist . If I bake it only 35 minute would the cake be more moist ? I hate to mess with the ingredients and I am afraid to add more liquid . Maybe a little less almond meal ? Please advise , thanks
Emilie says
Hi Miri! Great question :) The texture should not be crumbly, so it’s possible your oven is a bit hotter than mine (which is normal, all oven are different). However, it’s possible that your almond meal absorbs more liquid than mine (also normal). Try reducing the almond meal first, and see what the battle looks like before it goes into the oven. If it looks like the batter in my pictures, then perhaps your problem is solved. Then try reducing the oven temp, as needed. Hope this helps!
Bel says
I just found this recipe and I have to say that it tastes delicious. I’m not much of a baker, but this recipe was easy. I also really liked the flavor and fragrance of the lemon zest added to the cake. Thanks for a great recipe!
Emilie says
You are very welcome! It’s one of our favorites- enjoy! x
Tania says
Made this for my husband’s birthday cake -yum! Easy to convert to GF. No almond essence used vanilla instead. Happy bellies!
Ariane says
Delicious and easy. I used orange zest and also added one tablespoon of Cointreau. Added to my recipes. Thanks.
Emilie says
Oh that sounds amazing! Orange would be PERFECT in this. Thanks for the tip and so glad you like the recipe. x
Heather Christine Ripley says
I am baking this for my mother-in-law on Mother’s Day. I hope she likes it, I love the one bowl. I forgot to buy flaked almonds and only had slivered but I am guessing it won’t make much difference.
I very much enjoyed looking at your other recipes and photos. As my husband says, food porn. Delish!
EveT says
I had some leftover ricotta to use up and didn’t want the extreme bother of making a cheesecake. So happy to find this 1-bowl recipe. I didn’t have any lemons so used orange zest. I’m definitely saving this recipe for future occasions!
Rayan says
Thank you for this great recipe. I made it for my family and friends last weekend. It was really enjoyed. I received many compliments regarding the cake. Since I don’t like lemon, I used two teaspoons of rose water instead of the lemon zest. I used a few tablespoons of honey and only 7/8 cup of sugar. I think that I will just follow the recipe next time. The honey turned the edges to a very dark color (not burned though). Again, thanks for this great recipe. I’ll definitely be making it again soon!
Justin Bomben says
I’ve made this 4 times now and it is a crowd pleaser. I’ve made it using a mixer and by hand and it rises better for me when I used a mixer. Overall this is a phenomenal recipe. Thank you for sharing.
Pamela Green says
I enjoy a softer, bouncier cake too so I appreciate this recipe. Plus I like the tip to serve it day of so the almonds don’t get too soft!
Cathy says
Made this for Nonna and Nonno and it was a success. The next day with a cup of expresso was wonderful as well. Added a little limoncello to the cake, yummy
Emilie says
Hello Cathy,
That’s wonderful. Thank you so much for your feedback. I love hearing comments like this! The limoncello addition sounds perfect. x
Stephanie says
This cake is so gorgeous! Almond cakes are my favorite, so much so my wedding cake was a Spanish almond cake!!! I can only image how amazing the texture is with the ricotta!
laurasmess says
Absolutely stunning, Emilie. I love any sort of almond meal cake (totally don’t mind the ‘squidgy-ness’!) but my husband’s a bit like the family members who enjoy a lighter cake! Luckily he does like almond essence though ;) I’m definitely going to try your version. Thanks for the comprehensive kitchen notes, I’ve read everything thoroughly and I’m going to give this a go next week! Happy easter lovely, enjoy time with the family! xx
Jayme | holly & flora says
Hahahaha! “Who has the time to wait for room temperature anything?” I am dying laughing right now because I was upset that the cooking wine my bf was using was ROOM TEMP. Okay, why? I wanted something to sip on, while we made risotto. His response was, “I like to cook with room temp wine.” I shook my head. This, Emilie, sounds so delicious to me! And thank you, once again, for making something that seems so complicated, SO EASY to actually execute. Much love to you this week – wish me well for my sourdough beginnings! XOXOX!
Emilie says
OK? I’m the most impatient person in the world when it comes to baking. And how ironic, considering I’m obsessed with sourdough. Speaking of, I saw your loaf on FB- looking good!
Girl, I would’ve thrown an ice cube in that glass of wine and called it a day. And PS- he’s your fiancee now!!! Yay! xoxo
Ally says
Hi Emile
Can you make your own almond meal, just by blending regular almonds ?
Emilie says
Hello Ally,
Great question. You can absolutely make your own almond meal by blitzing up whole almonds. For best results, try using a high powdered blender and process until the mixture looks like sawdust (do not over process; you’ll end up with almond butter). Alternatively, you can try this in the food processor, although I haven’t tested this myself. x
Lynne says
I am going to make this for Easter! It’s beautiful, Emilie! I LOVE your cookbook! So much that I gave you a little shout out on my blog today! Thank you, thank you, thank you for all of the tips and the inspiration!
w/l
Emilie says
Hello Lynne,
That’s wonderful. I hope you do! Thank you so much about the cookbook- I’m so pleased that you like it. And THANK YOU for supporting my work on your blog. I will definitely check it out. Very kind of you ;)
Mary Ann | The Beach House Kitchen says
Wow Emilie, this cake sounds wonderful. I love that you used almond flour and love all the tips and hints you’ve shared. Perhaps my boys can manage this one as a Mother’s Day dessert?! I can only hope right? Thanks for sharing!
Emilie says
Hello May Ann!
Yes! For Mother’s Day! What a great idea. I bet your boys will be able to manage it; the recipe is super easy ;) x
Jessie Snyder says
I love the colors and mood in these photos Emilie! And this cake looks like you nailed it. Texture, flavor, and all. It always feels so good to conquer those pesky recipes doesn’t it?! And to find short cuts – the best. Hope you’ve been enjoying some spring blooms and this yummy cake all week friend! Happy (almost) spring!
Emilie says
Hello friend! Thank you! You are reminding me that some of my friends made this GF! They swapped out the regular four for buckwheat flour with nice results. Just thought you should know, lol.
Hope you are enjoying your spring too! The big move! xoxo
Megan says
I’m really happy about the almond extract! Every time a recipe calls for almond paste I usually end up not making it because it’s one more thing I have to make from scratch as I can never find almond paste (and I made the mistake of thinking it was the same as almond butter the first time too). Looks so beautiful!
Emilie says
Hello Megan,
Oh good! I agree with you- almond paste can be hard to find. I’ve made it from scratch before, which is quite fast, but sometimes not realistic if you are lacking the time and ingredients. And that’s too funny about the almond butter ;) Thank you!
Rakhee@boxofspice says
I was grinning from ear to ear when you said who has time for something to come to room temperature! Haha I hate that part because I always forget to put something or the other out. I usually end up cheating (and if you know me I hate hate cheating and spend most of the day feeling guilty!!!).
I just absolutely love how this cake looks. I have never made a cake using ricotta (why??) and I can’t wait to try this one. It looks heavenly… <3
Emilie says
Hello Rakhee,
But isn’t it the case?! We don’t have a microwave so I resort to my own ways of bringing ingredients to room temperature, which ultimately, involve a coffee pot (switched on) with my butter and eggs nestled close by. Hence the reason why I used melted butter in this particular recipe! And as long as you mix the ricotta properly and don’t skimp out on the eggs, you’re good to go with this cake. Thank you, friend! xo
Natasha Minocha says
How wonderful is this cake Emilie!! Definitely on my to-do list for this week. Love your blogs, its a pleasure to be here.
Love
Emilie says
Welcome Natasha!
It’s a pleasure to have you here! I hope you enjoy the recipe. x
rebecca | DisplacedHousewife says
I love that this is more cake-like rather than squidgy…I much prefer the former. I’m currently obsessing on almond flavor baked goods…I can’t wait to try this!! xo
Emilie says
Hello Rebecca!
Well then- this cake is for you! Isn’t it funny how one can become obsessed with food and recipes? I have so many of these bouts, I can’t even keep track anymore. And yes to almond flavored baked goods! Have you tried it with brownies? I’m loving that particular combination, it’s addicting.
Hazel says
This is the kinda cake that reminds one of home. Comforting, rustic and dangerous to be left alone with! Beautiful, this recipe is a keeper, dear Emilie.
Emilie says
Hello Hazel,
That’s wonderful. If you don’t mind me asking, where is home? I love food memories. They are the best, aren’t they? x
Hazel says
Emilie, I’m from sunny Singapore. Food memories are precious and what keeps us alive and our bellies happy!
Celia says
Its looks amazing!! And figures you’d find a way to make it so wasy! I’m sorry to hear you’ve hurt your hand though!
Emilie says
Hello darling,
You know how I roll ;) xoxo
Sarah @ Say Little Hen says
This sounds and looks delicious Emilie! Thanks for sharing – and I hope your hand is feeling better soon xx
Emilie says
Hello Sarah,
Thank you. I had a slight kitchen slip with a knife (and a finger nail!). But I’m getting better each day. Very kind of you to ask :) xx
dimitra says
Emilie, can you substitute 1 cup almond flour instead of AP flour …. just bought a 3lb bag at Costco – you know how that goes !!!!
thank you
Dimitra
Emilie says
Hi there!
Do you mean using 100% almond flour for this recipe? If so, keep in mind that the texture will not be the same as my recipe. It will be more dense. And, you will have to experiment with the overall baking time, extending it as needed (almond flour absorbs liquid at a slower rate). I’m curious to know how it goes! Enjoy!
dimitra says
Hi Emilie ,
yes. I meant 100% blanched almond flour , I see your points, I will let you know how it turns out.
thank you
Dimitra
Emilie says
Hello! Wonderful! Thanks, Dimitra :) x
Lisa says
Can cake flour be substituted for the all purpose flour?
Anne says
Any cake that only uses one bowl is definitely worth trying. I presume almond meal is what we call ground almonds – perhaps I’d better google it before I start melting the butter. It looks delicious.
Emilie says
Hello Anne,
Yes, I think so. A long as your ground almonds look dry, like sawdust, you’re good to go. Sounds appealing, doesn’t it? xx
Allyson says
What a beautiful cake. Thank you for your tireless devotion to getting the recipe right. I’ve made almond ricotta cakes before, and while delicious, are not an everyday craving for me. This looks like a great everyday ricotta cake.
Emilie says
Hello my friend,
You are quite welcome. I enjoy the insanity of recipe resting :) I agree with you about ricotta cakes (see comment to Adri above). This cake has an unexpectedly delicious texture that’s worth trying. xo
Gretchen says
I want this now, with the hot tea! Actually I think I’ll be up early Friday morning making it to take to school. I’m up to my elbows counting money this week for a school fundraiser and wanted to take something in for everyone helping. This would be perfect.
Emilie says
Hello Gretchen,
Well then, come on over! I’ve got mud and shovels out back for the boys. And lots of rocks. And random things they will (happily) get into. We can hide inside :)
PS- this cake would make a wonderful sweet treat for your helpers! It slices very well. The boys loved it. x