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–+ servings
Almond Ricotta Cake

Delightful Almond Ricotta Cake: Moist, Easy One-Bowl Wonder

This Almond Ricotta Cake is a moist and flavorful dessert that's easy to make in one bowl, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 oz Unsalted Butter Adds richness and moisture; use clarified butter for a nuttier flavor.
  • 16 oz Whole Milk Ricotta Provides creaminess and moisture; can substitute with cottage cheese, blended until smooth.
  • 3 pieces Eggs At room temperature; use flaxseed meal as a vegan substitute (1 tbsp flax + 3 tbsp water per egg).
  • 1.5 cups Granulated Sugar Sweetener that enhances flavor; reduce to 1 cup for a less sweet version.
  • 2 tbsp Amaretto Optional; adds almond flavor and moisture; use almond milk or additional almond extract if omitted.
  • 2 tsp Vanilla Extract Enhances overall flavor; use pure vanilla for best results.
  • 1.5 tsp Almond Extract Contributes strong almond flavor; reduce if sensitive to almond flavor.
  • 2.25 cups All-Purpose Flour Provides structure; for gluten-free, substitute with a 1:1 gluten-free flour blend.
  • 2 tsp Baking Powder Leavening agent for a light texture.
  • 0.5 tsp Fine Sea Salt Balances sweetness and enhances flavors.
  • 0.67 cups Sliced Almonds Adds crunch and visual appeal; can substitute with chopped nuts.
  • 3 tbsp Turbinado or Granulated Sugar For sprinkling to provide a crunchy topping.
  • Powdered Sugar For dusting, optional; omit for less sweetness.

Equipment

  • 10x3 inch cake pan
  • Mixing bowl
  • Saucepan

Method
 

Step-by-Step Instructions for Almond Ricotta Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 10x3 inch cake pan by greasing it thoroughly and lining with parchment paper.
  2. In a small saucepan, melt the stick of unsalted butter over medium-low heat until golden brown, about 5-7 minutes.
  3. In a large mixing bowl, whisk together ricotta, eggs, sugar, vanilla extract, almond extract, and amaretto until smooth and creamy.
  4. In a separate bowl, sift together flour, sea salt, and baking powder and gently fold into the wet ingredients until no flour streaks remain.
  5. Incorporate the cooled brown butter into the batter and stir gently until fully combined.
  6. Pour the batter into the prepared pan, smooth the top, and scatter sliced almonds and turbinado sugar on top.
  7. Bake for 45-50 minutes, or until a toothpick inserted comes out clean; cover loosely with foil if it browns too quickly.
  8. Once baked, cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 150mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results.

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