This almond ricotta cake is so decadent, flavourful and truly delicious. It’s a great snack cake and can even be dressed up to grace any dessert table. 

You Need Just a Few Simple Ingredients 

• all-purpose flour
• baking powder
• unsalted butter
• sugar
• ricotta cheese
• eggs
• almond extract
• chopped almonds
• toasted sliced almonds
• powdered sugar

Ricotta cheese is a great addition to baked goods. When properly incorporated, ricotta can elevate a cakes flavour without adding any flavour. It’s a mild creamy cheese that adds a light fluffy texture to the cake. 

Almond extract and chopped almonds really bring the almond flavour to this cake without compromising the texture of the cake.

An important step in the preparation is to cream together the butter, sugar, and ricotta for 5 minutes to ensure you don’t end up with a dense, flat cake. Then beat in the eggs and almond extract. Add in the flour mixture and chopped almonds.

Enjoy a slice of this delightful almond ricotta cake with a cup of coffee. It’s an almond lovers dream.

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Almond Ricotta Cake

Course Dessert

Ingredients

• 1 ¾ cups all purpose flour
• ¾ tsp baking powder
• ½ tsp salt
• ½ cup (4 ounces) unsalted butter, softened
• 1 ½ cups sugar
• 1 15 ounce container whole milk ricotta cheese
• 2 large eggs, room temperature
• 1 tsp almond extract
• ½ cup almonds, finely chopped

For the Topping

• ¼ cup lightly sliced almonds, toasted
• 3 tbsp powdered sugar

Instructions

• Preheat oven to 350°F.
• Grease a 9-inch springform pan and dust with a tablespoon powdered sugar. Set aside.
• 
Whisk together flour, baking powder and salt in a medium mixing bowl and set aside.
• 
In a stand mixer fitted with paddle attachment, cream together the butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes.
• Add in the eggs and almond extract and cream together for one minute.
• Add in flour mixture and mix until combined.
• Fold in the finely chopped almonds. 
Scrape the batter into the springform pan.
• Bake on centre rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean.
• Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack. 


For the Topping

• Sprinkle sliced almonds on top of cooled cake. Dust the top of the cake with sifted powdered sugar. Recipe inspired by ThisDeliciousHouse