Almond Ricotta Cake
Almond flavors this beautiful cake while sliced almonds give an addictive crunch.
Equipment
- 9" springform pan
Ingredients
- 1/2 cup unsalted butter, room temperture
- 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
Instructions
- Preheat the oven to 350 degrees.
- Butter or spray the sides and bottom of a 9” springform pan, set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and flavorings until light and airy, approximately 3 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.
- Add the ricotta, then add the remaining flour mixture.
- Stop the mixer and blend the last of the flour in by hand, so as not to overmix.
- Scrape the batter into the prepared springform pan, spreading the top smooth.
- Evenly sprinkle the sliced almonds across the top.
- Bake in the preheated oven for 40 to 50 minutes. (Timing may vary depending on your own oven. Remove from the oven when a toothpick inserted in the center comes out with a few moist crumbs.)
- Remove the cake from the oven and let it cool for 15 minutes. Use a sharp knife, being careful not to cut into your metal pan, loosen the cake from the sides of the springform. Gently remove the ring and let it cool completely before slicing into the cake.
- Sift powdered sugar through a sieve over the top of the cake before serving.
Notes
Add-ins like lemon zest and/or fresh blueberries would be delightful in this recipe!
You can use a hand mixer if you do not have a stand mixer.
A silicone spatula works wonderfully for scraping ALL the batter off the paddle attachment and into the pan.
Any leftovers can be tightly wrapped in plastic wrap and stored at room temperature for 3 days, or in the refrigerator for 5 days.
It is perfectly fine for this cake to rise in the oven, then settle. It will produce a soft, velvety texture.
Nutrition Facts
Almond Ricotta Cake
Amount per Serving
Calories
379.34
% Daily Value*
Fat
20.86
g
32
%
Saturated Fat
9.27
g
58
%
Trans Fat
0.15
g
Polyunsaturated Fat
2.29
g
Monounsaturated Fat
7.96
g
Cholesterol
76.65
mg
26
%
Sodium
178.23
mg
8
%
Potassium
226.95
mg
6
%
Carbohydrates
40.26
g
13
%
Fiber
2.08
g
9
%
Sugar
20.71
g
23
%
Protein
9.12
g
18
%
Calcium
173.63
mg
17
%
Iron
1.61
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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