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