Almond Ricotta Cake. A simple almond-and-ricotta round cake with a tender crumb and sliced-almond top. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
Jump to ingredients · Jump to method
A tender almond cake
Whole-milk ricotta and almond flour give this single-layer cake a soft crumb, while sliced almonds toast on top. It is intentionally plain enough to serve in eight wedges without a frosting stage.
The recipe is not a pear upside-down cake or an orange olive-oil cake. It also is not a gluten-free almond torte: all-purpose flour is in the batter.
Ricotta moisture matters
Use whole-milk ricotta and drain any obvious free liquid before measuring. Wet ricotta may make the center slower to set; document brand and texture in the first trial.
Almond flour belongs in the batter and sliced almonds on top. Both are tree-nut ingredients that must be declared, alongside wheat, egg and milk.
Ingredients for 8 slices
| Ingredient | Amount | Use |
|---|---|---|
| Unsalted butter, softened | 1/2 cup | Cake batter. |
| Granulated sugar | 3/4 cup | Cake batter. |
| Large eggs | 3 eggs | Cake batter. |
| Whole-milk ricotta | 1 cup | Drain if visibly watery. |
| Almond extract | 1/2 teaspoon | Cake batter. |
| All-purpose flour | 1 cup | Spoon and level. |
| Finely ground almond flour | 3/4 cup | Cake batter. |
| Baking powder | 1 1/2 teaspoons | Cake batter. |
| Fine salt | 1/4 teaspoon | Cake batter. |
| Sliced almonds | 1/3 cup | Top before baking. |
Step-by-step method
- Heat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and grease the sides. Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy, then beat in three eggs one at a time.
- Mix in 1 cup whole-milk ricotta and 1/2 tsp almond extract. Whisk 1 cup flour, 3/4 cup almond flour, 1 1/2 tsp baking powder and 1/4 tsp salt separately; fold into the batter until no dry streaks remain.
- Spread batter evenly in the pan and scatter 1/3 cup sliced almonds over the top. Bake approximately 45–50 minutes until the center is set and a skewer comes out without wet batter, shielding the top loosely if the almonds darken too early.
- Cool in the pan about 15 minutes, release the springform ring and cool another approximately 15 minutes before cutting eight slices. Record actual center texture, pan clearance, ricotta moisture and sliced-almond browning during a kitchen trial.
Mix gently after the flour
Cream butter and sugar, beat in eggs gradually, then add ricotta and a modest half-teaspoon almond extract. The dry flours, baking powder and salt should be folded in just until combined.
The Mediterranean Dish's lemon ricotta cake offers a reference for the general cake format. This draft uses a different almond-rich balance and topping; its bake and crumb have not been observed.
Watch the almond top
Scatter sliced almonds evenly before baking. Look for a set center and skewer without wet batter, not merely a browned surface. Shield the top loosely if nuts darken before the center cooks.
A 9-inch springform pan eases release; a deeper or differently sized pan can change time. Cooling before cutting reduces the chance of a gummy-looking warm crumb.
Serving and keeping
A plain wedge shows the almond top and pale cake; berries or cream would be separate optional accompaniments, not ingredients in this card.
No exact room-temperature storage period or freezing quality has been tested for the ricotta cake. Finish those notes only after examining a cooked batch.
Almond ricotta questions
Is it flourless?
No. It contains both all-purpose flour and almond flour.
What if the ricotta is watery?
Drain visible free liquid before measuring and note the brand in a trial.
When do the sliced almonds go on?
Scatter them over the batter before baking so they toast with the cake.
Further reading and related Chefly recipes: The Mediterranean Dish's lemon ricotta cake. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Almond Ricotta Cake. Category: Cakes. 8 slices. Prep approximately 25 minutes; cooking approximately 50 minutes; additional cooling/chilling approximately 30 minutes; total approximately 105 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1/2 cup Unsalted butter, softened; 3/4 cup Granulated sugar; 3 eggs Large eggs; 1 cup Whole-milk ricotta; 1/2 teaspoon Almond extract; 1 cup All-purpose flour; 3/4 cup Finely ground almond flour; 1 1/2 teaspoons Baking powder; 1/4 teaspoon Fine salt; 1/3 cup Sliced almonds.
Instructions: Heat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and grease the sides. Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy, then beat in three eggs one at a time. Mix in 1 cup whole-milk ricotta and 1/2 tsp almond extract. Whisk 1 cup flour, 3/4 cup almond flour, 1 1/2 tsp baking powder and 1/4 tsp salt separately; fold into the batter until no dry streaks remain. Spread batter evenly in the pan and scatter 1/3 cup sliced almonds over the top. Bake approximately 45–50 minutes until the center is set and a skewer comes out without wet batter, shielding the top loosely if the almonds darken too early. Cool in the pan about 15 minutes, release the springform ring and cool another approximately 15 minutes before cutting eight slices. Record actual center texture, pan clearance, ricotta moisture and sliced-almond browning during a kitchen trial.
Allergens: Almond tree nuts; Wheat; Milk; Egg. Review packaged ingredients and cross-contact before serving.
Print
Almond Ricotta Cake
- Total Time: 105 minutes
- Yield: 8 servings 1x
Description
One 9-inch almond ricotta cake cut into eight slices.
Ingredients
- 1/2 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 3 eggs Large eggs
- 1 cup Whole-milk ricotta
- 1/2 teaspoon Almond extract
- 1 cup All-purpose flour
- 3/4 cup Finely ground almond flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 1/3 cup Sliced almonds
Instructions
- Heat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and grease the sides. Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy, then beat in three eggs one at a time.
- Mix in 1 cup whole-milk ricotta and 1/2 tsp almond extract. Whisk 1 cup flour, 3/4 cup almond flour, 1 1/2 tsp baking powder and 1/4 tsp salt separately; fold into the batter until no dry streaks remain.
- Spread batter evenly in the pan and scatter 1/3 cup sliced almonds over the top. Bake approximately 45–50 minutes until the center is set and a skewer comes out without wet batter, shielding the top loosely if the almonds darken too early.
- Cool in the pan about 15 minutes, release the springform ring and cool another approximately 15 minutes before cutting eight slices. Record actual center texture, pan clearance, ricotta moisture and sliced-almond browning during a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: 45–50-minute bake and 30-minute cooling before slicing; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 50 minutes
- Category: Cakes
Nutrition
- Serving Size: One eighth of a round cake