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Classic Almond Ricotta Cake

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 45 min. + cooling

Makes

12 servings

Updated: Feb. 21, 2024
After I started making homemade ricotta cheese, I was inspired to use it in desserts, not just savory dishes. This melt-in-your-mouth cake is full of almond flavor. It is elegant enough to serve as a dessert for guests, while simple enough for a sweet snack during the week. Add ingredients like lemon zest or fresh blueberries for a change of pace. —Carrie Dault, Baxter, Tennessee
Classic Almond Ricotta Cake
Classic Almond Ricotta Cake Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1-1/4 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 3/4 cup sliced almonds
  • Confectioners' sugar, optional

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Sift flour, baking powder and salt together; gradually add to creamed mixture alternately with ricotta. Spread into a greased 9-in. springform pan. Sprinkle with almonds.
  2. Bake until a toothpick inserted near the center comes out with moist crumbs, 45-50 minutes. Cool on a wire rack for 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Allow cake to cool completely. If desired, dust with confectioners' sugar before serving.

Nutrition Facts

1 piece: 289 calories, 15g fat (8g saturated fat), 66mg cholesterol, 155mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 8g protein.