A beautiful, fast and easy dessert to throw together – this Almond Ricotta Cake is light, moist, and completely addictive! The sugared almonds on the top give it a fantastic crunch and the ricotta makes the batter light and fluffy. I like to add a cup of coconut in mine, but if you are not a coconut fan, you can totally leave the coconut out and the cake is still absolutely divine, the coconut just gives it that added texture and flavor that just keeps you coming back for more.
Ingredients:
- 1/2 cup butter, softened
- 1-1/2 cups granulated sugar
- 1 tsp almond extract
- 15oz ricotta, whole milk
- 2 eggs
- 1-3/4 cup AP flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup almonds, chopped finely
- 1 cup coconut, (optional)
Topping:
- 1/3 cup sliced almonds
- 2 Tbsp sugar
- Powdered sugar for dusting
Instructions:
- Preheat oven to 350. Spray a 9 inch spring-form pan with non stick cooking spray and lightly flour – (I use the spray that already has the flour in it – it works perfectly!) Line the bottom of the pan with a piece of parchment paper that has been cut to size. Spray the parchment paper too.
- In a large mixing bowl, add the softened butter, sugar, and almond extract and beat for 2-3 minutes until creamed.
- Add the ricotta and beat together for another 2-3 minutes.
- In a separate bowl whisk together the flour, baking powder and salt. Stir in the chopped almonds and optional coconut. Set aside.
- Beat the eggs into the butter mixture 1 at a time and then let beat for another 2 minutes.
- Add in the dry mixture to the wet mixture and stir on low till just combined.
- Add batter to prepared baking pan. Sprinkle topping, (almonds and sugar) over the top of the cake.
- Bake on the middle rack at 350 for 50-60 minutes. Remove from oven and let cool. Remove from spring-form pan and transfer to a plate.
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The Best Almond Ricotta Cake
The Best Almond Ricotta Cake is light and moist with sugared almonds on the top for a fantastic crunch! Add optional coconut for even more texture!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1/2 cup butter, softened
- 1-1/2 cups granulated sugar
- 1 tsp almond extract
- 15 oz whole milk ricotta
- 2 eggs
- 1-3/4 cup AP flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup almonds, chopped finely
- 1 cup coconut (optional)
Topping:
- 1/3 cup sliced almonds
- 2 Tbsp sugar
- Powdered sugar for dusting
Instructions
- Preheat oven to 350. Spray a 9 inch spring-form pan with non stick cooking spray and lightly flour – (I use the spray that already has the flour in it – it works perfectly!) Line the bottom of the pan with a piece of parchment paper that has been cut to size. Spray the parchment paper too.
- In a large mixing bowl, add the softened butter, sugar, and almond extract and beat for 2-3 minutes until creamed.
- Add the ricotta and beat together for another 2-3 minutes.
- In a separate bowl whisk together the flour, baking powder and salt. Stir in the chopped almonds and optional coconut. Set aside.
- Beat the eggs into the butter mixture 1 at a time and then let beat for another 2 minutes.
- Add in the dry mixture to the wet mixture and stir on low till just combined.
- Add batter to prepared baking pan. Sprinkle topping, (almonds and sugar) over the top of the cake.
- Bake on the middle rack at 350 for 50-60 minutes. Remove from oven and let cool. Remove from spring-form pan and transfer to a plate.
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