Impossibly Tender Almond Ricotta Cake (Gluten-free)
This Almond Ricotta Cake is an almond lovers dream! In fact, it's my personal favorite dessert recipe. It's gluten-free, has a light, cloud-like texture, and a bright, citrus flavor from lemon zest. A year round favorite! Gluten-free.
Servings: 8 servings
Calories: 502kcal
Equipment
Ingredients
- ½ cup (8 Tbsp; 113g) unsalted butter softened
- 1⅓ cup (235g) granulated sugar
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 4 large eggs room temperature, separated
- 10 oz (313g) whole milk ricotta about 1 ¼ cup
- 1 Tbsp lemon zest from 2 large lemons
- 1½ cup (180g) almond flour
- pinch of Kosher salt
- ¼ cup (25g) sliced almonds
- Confectioner's sugar for serving, about 2-3 Tbsp
- Nonstick baking spray or butter for greasing pan
Instructions
- Prepare the cake pan. Preheat an oven to 325°F (163°C). 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 (113g) softened butter, 1⅓ (235g) cup granulated sugar, 2 tsp vanilla extract, and 1 tsp almond extract into the bowl of a stand mixer fitted with paddle attachment. Begin on medium speed, then increase to medium-high and 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 10oz (313g) ricotta cheese and lemon zest, then continue beating on medium speed until very smooth, an additional 5 minutes. Pour in 1½ cups (180g) almond flour then add a pinch of Kosher salt. Mix until just combined. Transfer the mixture to a large mixing bowl, then clean and wipe out the bowl of the stand mixer very well.
- Beat the egg whites. Replace the paddle with the whisk attachment, then beat the egg whites on medium-high speed 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, then use an offset spatula to smooth out the top. Sprinkle ¼ cup (25g) sliced almonds evenly over the top of the cake, then bake for 50-55 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.
Notes
- Leftovers: This cake will keep in a refrigerator for up to 4 days, though it's texture is best on the first day.
- Please stick to recommended mixing times, as the air incorporated into the batter is what gives the cake its signature texture!
- Almond meal can be substituted with almond flour, but the texture will be slightly different. Almond flour is finely ground and will yield a more delicate, light cake.
Nutrition
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
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