Almond Ricotta Cake Recipe

Name: Almond Ricotta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs room temperature; 1 cup sugar; 2/3 canola oil; 2/3 cup ricotta cheese or wholw ricoota; 1 1/2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 1/2 teaspoons rum; 3/4 teaspoon vanilla; 3/4 teaspoon almond extract; 1 1/4 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup ricotta cheese; 1 egg; 1/4 cup sugar; 2 teaspoons lemon zest; 1 teaspoon vanilla; 2 tablespoons milk; 1 cup sliced almonds; 1/2 cup apricot jam; 1 tablespoon orange liqueur optional

Servings: persons

4 eggs room temperature
1 cup sugar
2/3 canola oil
2/3 cup ricotta cheese or wholw ricoota
1 1/2 tablespoons lemon juice
1 tablespoon lemon zest
1 1/2 teaspoons rum
3/4 teaspoon vanilla
3/4 teaspoon almond extract
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese
1 egg
1/4 cup sugar
2 teaspoons lemon zest
1 teaspoon vanilla
2 tablespoons milk
1 cup sliced almonds
1/2 cup apricot jam
1 tablespoon orange liqueur optional

1
["In a large mixing bowl beat the eggs, sugar, and oil on high speed until thick and pale (about 8 minutes).", "Add the ricotta , lemon juice,zest, rum, vanilla and almond extract. Mix until blended.", "In a separate bowl, sift together the ground almonds, flour, baking powder and salt.", "Whisk into the ricotta mixture, in 3 additions.", "Pour the batter into 10"" springform pan which has been buttered and the bottom lined with parchment paper.", "Bake in a preheated 350u00b0F oven for 45-50.", "The cake is done when a wooden skewer inserted in the center comes out clean.", "Heat the milk and stir in 2 tablespoons of sugar.", "Toss in the almonds, making sure that the nuts are coated.", "In a separate bowl, blend together the 3/4 cup ricotta, egg, 1/4 cup sugar, zest and vanilla.", "Spread the ricotta mixture topping over the baked cake and sprinkle with the almond slices.", "Return to the oven and continue baking for 15 minutes, until the almonds are a golden brown.", "Remove from the oven and spread the glaze over the almonds.", "Allow the cake to cool before removing from the cake pan."]

1083

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 eggs room temperature, 1 cup sugar, 2/3 canola oil, 2/3 cup ricotta cheese or wholw ricoota, and more.

Yes, Almond Ricotta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Ricotta Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions