Almond Ricotta Cake

5 from 3 votes

This one-bowl almond ricotta cake is a breeze to make. You'll love its wonderful moist crumb and out-of-this-world lemon almond flavor.

Prep Time5

Cook Time30

Course: cakes

Cuisine: Italian

Keyword: Almond ricotta cake

Servings:

Calories: 320kcal

Author: Katia

Ingredients

2 medium-sized eggs
¾ cup (150 grams) caster or fine sugar (granulated is fine too)
½ cup (120 ml) vegetable oil
1 cup (250 grams) ricotta
2 tablespoon lemon juice or milk
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups (180 grams) almond meal
1 ½ cup (185 grams) all-purpose flour
2 teaspoon baking powder
⅛ teaspoon fine sea salt
1 lemon zest
¼ cup sliced almonds, to sprinkle before baking

Instructions

Preheat the oven to 355°F/180°C and grease or line a 9-inch (23 cm) round cake pan with parchment paper. A loose-bottom cake tin would be perfect for this recipe.
Use an electric beater or a balloon whisker to beat eggs and sugar in a large bowl until the sugar dissolves and the mixture looks pale.
Add the ricotta cheese, vegetable oil, lemon juice, vanilla extract, and vanilla almond, and mix until smooth.
Combine the flour, ground almonds, baking powder, salt, and lemon zest in a separate bowl.
Add the dry ingredients to the wet ingredients, and stir until well combined (the batter is quite thick, not runny, and not smooth).
Transfer the cake batter to the prepared cake tin, level the top with the back of a spoon, and sprinkle with flaked or sliced almonds. Bake in the middle rack for 30 minutes or until you insert a toothpick into the middle of the cake and it comes out clean. In my oven, it takes 30 minutes, so make sure to take the cake out of the oven as soon as it's done.
Let the cake cool on a wire rack, then remove it from the tin. This is easy if you use a loose-bottom pan; otherwise, turn the pan upside down and gently ease the cake out and onto the cooling rack or plate. Dust with powdered sugar and serve at room temperature. It's delicious on its own or with some fresh berries on the side!

Notes

How to store almond ricotta cake? It keeps well in the fridge for up to 4 days. I recommend using a cake container or wrapping the cake with cling film to protect it from absorbing fridge odors and drying out. It also freezes beautifully, making it an excellent make-ahead dessert.

Nutrition facts: the nutrition values are for one serving; they are based on an online nutrition calculator. It’s an estimate only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition