Indulge in the heavenly fusion of almond and ricotta with our Almond Ricotta Cake. This delicately moist and tender cake boasts a rich almond flavor complemented by the subtle creaminess of ricotta cheese. Perfect for any occasion, from elegant gatherings to cozy family dinners, this cake is sure to impress with its simple yet sophisticated taste.
In our household, the Almond Ricotta Cake is a cherished treat that never fails to delight. My family eagerly awaits its arrival whenever I decide to bake it, drawn in by the tantalizing aroma that fills the kitchen as it bakes. Each slice offers a perfect balance of nuttiness from the almonds and creaminess from the ricotta, creating a sensory experience that leaves us craving more. Whether enjoyed as a dessert after a hearty meal or savored with a cup of coffee during a lazy afternoon, this cake has woven its way into the fabric of our family gatherings, becoming a cherished tradition that we look forward to sharing for years to come.
Why This Almond Ricotta Cake Stands Out:
- Moist and tender cake with a delightful almond flavor that’s enhanced by the richness of ricotta cheese.
- Simple yet elegant, making it suitable for any occasion, from casual gatherings to formal celebrations.
- Easy preparation with readily available ingredients, perfect for both novice and experienced bakers.
- Versatile enough to serve as a standalone dessert or paired with coffee or tea for a delightful treat.
- Beautifully adorned with sliced almonds and a dusting of powdered sugar, adding both visual appeal and a hint of sweetness.
Ingredients:
- 1 ¾ cups all-purpose flour (210g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 ½ cups sugar
- 1 15-ounce container whole milk ricotta cheese
- 2 large eggs
- 1 teaspoon almond extract
- ½ cup almonds, finely chopped
Topping:
- ¼ cup sliced almonds
- 1 tablespoon powdered sugar
Greasing Pan:
- 1 tablespoon butter, softened
- 1 tablespoon powdered sugar
Instructions:
- Preheat oven to 350 degrees Fahrenheit and position the baking rack in the middle of the oven.
- Use 1 tablespoon of softened butter to grease a 9-inch standard springform pan. Add 1 tablespoon of powdered sugar to the greased pan, swirling to coat evenly. Shake out any excess powdered sugar and set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, sugar, and ricotta cheese using a handheld or stand mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
- Add the eggs and almond extract to the butter mixture, and cream together for another minute.
- Pour the flour mixture into the butter mixture and mix until well combined.
- Fold in the finely chopped almonds.
- Pour the batter into the prepared springform pan and smooth the top.
- Bake on the center rack for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for at least 10 minutes before releasing the springform and transferring the cake to a wire baking rack to cool completely.
- Once cooled, sprinkle sliced almonds on top of the cake. Place powdered sugar in a fine mesh sieve and dust the top of the cake with powdered sugar until lightly covered. Serve and enjoy!
Notes: For added flavor, you can toast the sliced almonds before sprinkling them on top of the cake. Be sure to store any leftovers in an airtight container at room temperature for up to 3 days. Enjoy this delightful cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!
