There is something about the simplicity of this Ricotta Almond Cake that makes it so delicious. Maybe it’s the hint of orange or the almond extract that melts into the crumb as it bakes, or possibly it’s the familiar flavors all mixed into one dessert.
Many Italian cakes like this one are quick and easy bakes. In fact, you could probably mix the ingredients in one big bowl, instead of using a stand mixer, it’s that simple, but I do recommend creaming the butter long enough, so the cake retains its structure. Whole milk ricotta cheese gives it texture and tenderness — making it super tasty, along with almond extract and almond flour, which offer a slight nuttiness that resembles almond paste.
It’s not too sweet — just a pleasing single layer dessert dusted with confectioner’s sugar and crunchy almonds — a brilliant choice for any dinner party or brunch gathering on the weekend.
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Ingredients
3/4 cups butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
zest of 1 orange
16 ounces whole milk ricotta cheese
3 large eggs
3/4 cup almond flour
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup slivered almonds, toasted
(Serves 8)
To Prepare:
- Preheat oven to 350 degrees.
- In a stand mixer or large bowl, cream butter and sugar for 3 minutes. Add vanilla extract, almond extract and orange zest and mix for 1 minute.
- Scrape down sides of bowl and add ricotta and eggs one-at-a-time until combined into batter. Add almond flour, all-purpose flour, soda and salt, mix on low for 1 minute.
- Spoon batter into a 9-inch springform pan that has been sprayed with baking spray or rubbed with butter. Sprinkle almonds on top.
- Bake for 40-45 minutes, or until edges are golden brown and top is mostly firm. Remove and cool for 30 minutes before removing from pan.
- Slice and serve. Enjoy!
2 Comments
No mention in the recipe of when to add rocotta.
Sorry, you add it with the eggs. I just edited it. Thanks for noticing.