Introduction
A delightful Almond Ricotta Cake infused with a touch of citrus zest for a moist, fluffy texture and a burst of flavor. Perfect as a dessert or a teatime treat, this cake combines almond flour, ricotta cheese, and zesty lemon and orange for an elegant yet simple indulgence.
Ingredients:
- 1 cup almond flour
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Zest of 1 lemon
- Zest of 1 orange
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, and melted butter. Mix until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and orange zest.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar if desired, and serve.
Variations
- Almond and Berry Twist
Add a handful of fresh or frozen raspberries or blueberries to the batter before baking. The berries provide a tart contrast to the rich almond and ricotta flavors, creating a fruity burst in every bite. - Chocolate Almond Delight
Mix 1/4 cup of mini dark chocolate chips into the batter for a dessert that feels more indulgent. The chocolate complements the almond base beautifully while adding a hint of decadence. - Coconut Citrus Cake
Substitute half of the almond flour with coconut flour and add 1/4 cup of shredded coconut. This creates a tropical flavor profile that pairs wonderfully with the citrus zest.
Cooking Notes
- For an extra touch of flavor, you can add a splash of almond extract to the batter.
- This cake pairs beautifully with whipped cream or a dollop of mascarpone.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- With Whipped Cream
Serve slices with a dollop of freshly whipped cream. The airy cream balances the dense, moist texture of the cake, creating a harmonious dessert experience. - Paired with Coffee or Tea
The cake’s almond and citrus notes pair wonderfully with a hot cup of coffee or tea. The slight bitterness of a strong brew complements the cake’s sweetness. - Topped with Fresh Fruits
Garnish each slice with fresh strawberries, raspberries, or orange segments for added freshness. This makes the presentation more colorful and adds a juicy element to the dish.
Tips
- Use High-Quality Ingredients
Opt for high-quality ricotta cheese and almond flour for the best flavor. Fresh, rich ingredients elevate the cake’s overall taste and texture. - Let the Cake Cool Completely
Patience is key! Allow the cake to cool fully before dusting it with powdered sugar or slicing it. This helps the cake firm up, making it easier to cut cleanly. - Experiment with Extracts
While vanilla extract is classic, try adding almond extract or even a splash of orange liqueur for a flavor twist. A little goes a long way to enhance the cake’s aromatic profile.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Slice):
- Calories: 280 kcal
- Protein: 8 g
- Sodium: 80 mg
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature or in the refrigerator for up to three days. It often tastes even better the next day as the flavors develop further. - Can I substitute almond flour with regular flour?
Regular flour can be used, but it will alter the cake’s texture and flavor. Almond flour contributes to the moistness and nutty flavor of the cake, so substituting it may result in a less rich, denser cake. - Is this cake gluten-free?
Yes, as it uses almond flour, this cake is naturally gluten-free. Ensure all other ingredients, like baking powder, are labeled gluten-free to avoid cross-contamination. - Can I use other citrus fruits for the zest?
Absolutely! Lime or grapefruit zest can be used as alternatives, giving the cake a different yet refreshing citrus profile. Adjust the quantity to suit your taste preferences.
Conclusion
This Almond Ricotta Cake is a versatile and crowd-pleasing dessert, perfect for any occasion. Its moist, tender crumb and refreshing citrus hints make it an elegant yet simple treat. Whether you serve it with coffee, tea, or fresh fruit, this cake is bound to leave everyone asking for seconds. Give it a try, and let its delightful flavors transport you straight to Italy!
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Almond Ricotta Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A delightful Almond Ricotta Cake infused with a touch of citrus zest for a moist, fluffy texture and a burst of flavor. Perfect as a dessert or a teatime treat, this cake combines almond flour, ricotta cheese, and zesty lemon and orange for an elegant yet simple indulgence.
Ingredients
Scale
- 1 cup almond flour
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Zest of 1 lemon
- Zest of 1 orange
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, and melted butter. Mix until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and orange zest.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar if desired, and serve.
Notes
- For an extra touch of flavor, you can add a splash of almond extract to the batter.
- This cake pairs beautifully with whipped cream or a dollop of mascarpone.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 90 mg
Keywords: almond ricotta cake, citrus dessert, gluten-free cake, Italian almond cake