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.
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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
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
Laney (Ortensia Blu) says
Wow – This looks fabulous and one bowl makes it even better! this cake could be quite dangerous just sitting innocently on the kitchen counter…
Emilie says
Hello Laney,
Oh, you just wait! It’s very good. You will like it. When I tested this recipe, I made a version without the almonds and the texture of the cake is wonderful even on day 2-3! So moist! And the crumb is so smooth… xo
Mary says
Emilie,
Thanks so much for giving us details of the recipe. You have no idea how nice it is that you took all the guess work out of switching out ingredients. Now we know what works and what doesn’t. The ‘cake’ looks positively yummy. I can’t wait to make.
Mary
Emilie says
Hello Mary!
That is so kind of you to say! Thank you very much, I really appreciate your feedback. I guess this cake became sort of an obsession (in a good way) and hopefully my findings will help those who’ve encountered similar questions with regards to ricotta. Food research is the best research. Have fun with the recipe! xx
Celia Becker @ After Orange County says
You did it again, made a recipe I can’t resist. I’m glad you worked hard to make it more cakelike and light, as that sounds better to me than “‘squidgy”. By the way, that’s a new word for me;)
Emilie says
Hello Celia,
I know, squidgy is an interesting word! (even auto-correct thinks so, as it wants to change it to ‘squiggly’ as I type this comment). This cake is definitely more cake-like than the original ricotta cake, in the best of ways. The kids actually asked me to make it again! I hope you like the recipe ;)
Hannah Hossack-Lodge (Domestic Gothess) says
This looks so good, it is the kind of cake that I would keep coming back to “just for a slither” and end up eating the whole thing in a day…
Emilie says
Welcome Hannah! That’s exactly it; the cake beckons from the counter and one must give in to a slice (or two!). And we did eat the whole thing ;)
Katrina says
Looks like you seriously got this cake DOWN! So delicious looking!
Emilie says
Thank you Katrina! xoxo
Asha says
I absolutely love ricotta based cakes and done right it’s the best. I am all for one bowl and no whipping eggs part.. I am absolutely loving all your tips and your pretty cake. I hear it’s it is tricky, I only know too well, I’ve been working on a cake for the last couple of weeks..;).
Can’t wait to make a ricotta cake soon. Lovely pictures Emily.
xoxo
Emilie says
Hello Asha! Thank you :) For whatever reason, I cringe at whipping egg whites, although not difficult, but it’s the thought process that gets the best of me! Here, they’re not needed anyway, as the texture is wonderful and soft. What we do for the perfect recipe! I totally hear you girlfriend. x
Laura (Tutti Dolci) says
Such a lovely cake, I’m obsessed with that lemon and almond pairing… divine!
Emilie says
Thank you very much, Laura. The combo is wonderful, isn’t? I love the fragrance of almond extract. And lemons? What’s not to love?!
Alice @ Hip Foodie Mom says
Emilie, I can’t wait to try this almond ricotta cake!!! so beautiful!!! and love all the photos!
Emilie says
Thank you Alice! I hope you enjoy the cake! xoxo
Adri says
Oh my, but this one sounds great, and it looks absolutely beautiful. I am looking forward to trying it, most especially because I have found that cakes with ricotta can be tricky. I have often found that cakes with ricotta – if the ratio is not right – can be rubbery. Ugh. Do you suggest draining the ricotta?
Emilie says
Hello Amica!
Ah yes, the rubbery ricotta cake. I could’t agree with you more. At first, I was convinced this undesirable texture had to do with the (cold) temperature of the ricotta. But even at room temperature, the cakes I’ve tried (this one and pound cake versions) were rubbery and dense, no matter what. I run into this problem with yogurt cakes too. Then I realized, the ricotta needs enough liquid to ‘dissolve’ into the batter, as opposed to folding it in. Does that make sense?
So here, I use 4 eggs to help with the liquid factor. The ricotta is whisked with gusto into the batter until no lumps are present, and I promise the texture is not rubbery at all. And my ricotta is cold! The texture produces a tight and smooth crumb, with a velvet-like quality. It’s unique. Also, as mentioned, I do believe the right amount of almond flour: all purpose flour plays a role too. Too much almond flour is where the problems begin.
And… the answer your question, I don’t believe draining the ricotta beforehand is necessary. You actually need that extra liquid, at least in this recipe anyway.
xoxo
Emilie says
PS- I just saw your radish comment as well (lovely). I will be responding to that soon!
Lia says
Loved your version Emilie and ill try it soon as I love almond cakes and ricotta.
xxx
Lia
Emilie says
Hello Lia,
Thank you very much. Please keep me posted if you try it! xx
Jane Macomber says
I am looking forward to making this as I love almonds. I would like to thank you for gadgets that I received from your give away. I love them and had so much fun trying them out. Thank you very much.
Emilie says
Hello Jane!
That’s wonderful to hear. I’m so glad you like your gift basket. Have you tried the zester? I love mine! You can use it to zest the lemons for this recipe ;) xx
Jenny Trowbridge says
Oh this looks so delicious! Definitely want to try and make it soon.
Emilie says
Thank you, Jenny! I will warn you, this is the type of cake that you walk past in the kitchen, slice off a little bit, only to return for more. The texture is very addicting, in the most unique way. We’ve been grazing all morning!