Description
Sweet memories of Italy dance through this Italian Almond Ricotta Cake, blending creamy ricotta with delicate almond notes. Silky texture and rustic charm invite you to savor each delightful slice of Mediterranean comfort.
Ingredients
Scale
Flour and Almond Ingredients:
- 1 ½ cups (190 g / 6.7 ounces) all-purpose flour
- ½ cup (50 g / 1.8 ounces) almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Dairy and Eggs:
- ½ cup (115 g / 4 ounces) unsalted butter, softened
- 1 cup (200 g / 7 ounces) granulated sugar
- 3 large eggs
- 1 cup (240 g / 8.5 ounces) ricotta cheese
Flavor and Topping Ingredients:
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼ cup (30 g / 1 ounce) sliced almonds
- Powdered sugar for dusting
Instructions
- Prepare the baking environment by warming the oven to 350F (175C). Create a non-stick surface in a 9-inch springform pan using butter and parchment paper.
- Craft a dry ingredient blend by thoroughly whisking flour varieties, leavening agent, and seasoning salt in a medium mixing vessel.
- Transform butter and sugar into a cloud-like mixture using an electric mixer, beating until the texture becomes pale and voluminous.
- Introduce eggs individually into the creamed foundation, ensuring thorough integration after each addition. Enhance the flavor profile by incorporating aromatic almond and vanilla extracts.
- Infuse the batter with ricotta cheese, stirring until the texture becomes uniformly smooth. Gently fold the dry ingredient mixture into the wet components, maintaining a delicate touch to prevent overmixing.
- Transfer the silky batter into the prepared pan, distributing evenly across the surface. Optionally, scatter sliced almonds for a rustic, textural garnish.
- Allow the cake to bake for 45-55 minutes, monitoring until the surface achieves a golden hue and a inserted testing utensil emerges clean. Post-baking, permit the cake to rest within the pan for 15 minutes before releasing from the springform and transferring to a cooling rack.
- Finalize the presentation by delicately dusting powdered sugar across the top. Consider accompanying the cake with fresh seasonal berries and billowy whipped cream for an elevated dessert experience.
Notes
- Select room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
- Fold dry ingredients gently to prevent tough, dense cake structure and maintain soft, delicate crumb.
- Swap almond flour with gluten-free alternatives like coconut or oat flour for celiac or gluten-sensitive diets.
- Reduce sugar content by using monk fruit sweetener or stevia for lower-calorie, diabetic-friendly version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8 to 10
- Calories: 267
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 67 mg