Description
Creamy ricotta and delicate almonds dance together in this Italian Almond Ricotta Cake, creating a symphony of Mediterranean flavors. Silky textures and gentle sweetness invite you to savor each memorable bite of this classic Italian dessert.
Ingredients
Scale
Cake Main Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (240 g) ricotta cheese
- 3 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- ½ cup (50 g) almond flour (or finely ground almonds)
Flavor Enhancers:
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Topping Ingredients:
- ¼ cup (30 g) sliced almonds
- Powdered sugar for dusting
Instructions
- Prepare the baking environment by warming the oven to 350F (175C). Carefully coat a 9-inch springform pan with butter and create a parchment paper base to prevent sticking.
- Combine flour varieties, raising agent, and seasoning in a medium mixing vessel. Whisk thoroughly to eliminate potential lumps and ensure uniform distribution of dry ingredients.
- Utilize an electric mixer to transform butter and sugar into a creamy, aerated mixture. Continue beating until the texture becomes noticeably lighter and more voluminous.
- Introduce eggs individually into the butter mixture, allowing each to integrate completely before adding the next. Incorporate almond and vanilla extracts, mixing until a smooth, fragrant blend develops.
- Gently fold ricotta cheese into the existing mixture, creating a luxurious and creamy consistency. Gradually introduce the dry ingredient mixture, stirring with minimal manipulation to maintain the cake’s delicate structure.
- Transfer the batter into the prepared pan, using a spatula to distribute evenly. Optional: Scatter sliced almonds across the surface for additional texture and visual appeal.
- Position the pan in the preheated oven and bake for 45-55 minutes. Monitor the cake’s surface, looking for a golden-brown hue. Test for doneness by inserting a clean toothpick into the center – it should emerge without raw batter.
- Allow the cake to rest within the pan for 15 minutes, enabling it to set slightly. Carefully release the springform sides and transfer to a cooling rack, permitting complete temperature reduction.
- Finalize the presentation by dusting the cake’s surface with a delicate layer of powdered sugar. Complement with fresh berries and a dollop of whipped cream for an elegant serving suggestion.
Notes
- Swap almond flour with gluten-free flour blend for celiac or gluten-sensitive individuals, ensuring everyone can enjoy this delightful dessert.
- Use room temperature ingredients to create a smoother, more consistent cake batter that blends effortlessly and bakes evenly.
- Prevent dry edges by wrapping the springform pan’s exterior with aluminum foil, which helps distribute heat more uniformly during baking.
- Reduce sugar content by substituting half the sugar with monk fruit sweetener or stevia for a lower-calorie version without compromising flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 10
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg