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Italian ricotta torta
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5 from 3 votes

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

Equipment

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

Ingredients

  • 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

Instructions

  • 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. 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 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 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. Sprinkle the 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

  • 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!

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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