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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Italian ricotta torta

Almond Ricotta Cake

Posted by: Ari Laing

This almond ricotta cake is an almond lovers dream! It's gluten-free, has a light, gooey texture, and a bright, citrus flavor from lemon zest. A year round favorite! GF

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Posted by: Ari Laing
Italian ricotta torta
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Almond Ricotta Cake

This almond ricotta cake is an almond lovers dream! It's gluten-free, has a light, gooey texture, and a bright, citrus flavor from lemon zest. A year round favorite! GF
Prep Time25 mins
Cook Time45 mins
Cool Time15 mins
Course: Dessert
Cuisine: Italian
Keyword: almond meal, almond torte, gluten free cake, lemon ricotta cake, passover cake
Servings: 8 servings
Calories: 502kcal
Author: Ari Laing


  • Stand mixer with paddle and whisk attachments
  • 9" round cake pan or springform pan
  • Parchment paper
  • Spatula


  • ½ cup unsalted butter softened
  • 1 ⅓ cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract
  • 4 large eggs room temperature, separated
  • 10 oz whole milk ricotta about 1 ¼ cup
  • 1 Tbsp lemon zest from 2 large lemons
  • 1 ½ cup almond meal
  • pinch of Kosher salt
  • ¼ cup sliced almonds
  • Confectioner's sugar for serving, about 2-3 Tbsp
  • Nonstick baking spray or butter for greasing pan


  • Prepare the cake pan. Preheat an oven to 325F. Line a 9 inch cake pan or springform pan with parchment, then spray generously with baking spray or butter.
  • Cream the butter and sugar. Place ½ cup softened butter, 1 ⅓ cup granulated sugar, 2 tsp vanilla extract, and 1 tsp almond extract into the bowl of a stand mixer fitted with paddle attachment. Beat until very smooth, 5 minutes.
  • Incorporate egg yolks. Add the egg yolks, one at a time, scraping down the sides between additions. 
  • Whip the ricotta. Add the ricotta cheese and lemon zest, then continue beating on medium speed until very smooth, an additional 5 minutes. Pour in the almond meal then add a pinch fo Kosher salt. Mix until just combined. Transfer the mixture to a large mixing bowl, then wipe out the bowl of the stand mixer.
  • Beat the egg whites. Replace the paddle with the whisk attachment, then beat the egg whites until stiff peaks form. Gently fold half of the egg whites into the cake batter until just mixed in. Repeat with remaining egg whites.
  • Bake the cake. Pour the cake batter into the greased cake pan. Sprinkle the sliced almonds evenly over the top of the cake, then bake for 45-50 minutes, or until the top and sides of the cake are firm and a cake tester inserted into the center of the cake comes out clean. 
  • Cool, then slice. Allow the cake to cool for 10-15 minutes, then carefully remove the outer ring of the pan. Dust with confectioner’s sugar, then slice and serve warm or at room temperature.


  • This cake will keep in a refrigerator for up to 4 days.
  • Can be made earlier in the day, but best served the same day it's made.
  • Please stick to recommended mixing times, as the air incorporated into the batter is what gives the cake its signature texture!


Calories: 502kcal | Carbohydrates: 43g | Protein: 13g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 67mg | Potassium: 131mg | Fiber: 3g | Sugar: 37g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!