Elevate your dessert experience with our Almond Ricotta Cake. This delectable treat combines almond flour and velvety ricotta to create a light and moist cake with a hint of cheesecake texture. Ideal for those seeking a gluten-free delight, this recipe offers a delightful twist on traditional cakes. Perfect for any occasion!
Almond Ricotta Cake Recipe | S2Recipes
Details Almond Ricotta Cake Recipes
Prep Time: 25 mins
Cook Time: 50 mins
Additional Time: 1 hr
Total Time: 2 hrs 15 mins
Servings: 10
Yield: 1 8-inch cake
Ingredients For Almond Ricotta Cake Recipes
¾ cup white sugar
½ cup unsalted butter, at room temperature
1 large lemon, zested and juiced
2 teaspoons vanilla sugar
4 large eggs, separated, divided
2 cups blanched almond flour
9 ounces ricotta cheese
⅓ cup white sugar
¼ cup sliced almonds, or to taste
1 tablespoon confectioners' sugar for dusting
Instructions: Almond Ricotta Cake Recipes
Step 1: Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
Step 2: Bean 3/4 cup sugar and butter in a large bowl with an electric mixer until creamy, about 3 minutes. Add lemon zest, lemon juice, and vanilla sugar; mix until well combined. Add egg yolks, one at a time, beating well after each addition. Fold in almond flour and ricotta cheese with a silicone spatula.
Step 3: Wash and dry the beaters. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into almond-ricotta batter; pour into the prepared pan. Sprinkle with sliced almonds.
Step 4: Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
Step 5: Remove from the oven and let cake cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.
I used all purpose flour since that is all that I keep around. And I did not include any ingredients that involved almonds. The cheesecake turned out dense (definitely not jiggly) and more like a torte, or dense cake. Nice vanilla flavor. So for my result, the “cake” title makes sense, but for the majority of reviewers who said it didn’t cook fully, I think naming this recipe with “cheesecake” would best set expectations.
Easy and baked up just like the directions indicated.Lovely and smells wonderful.
Love this recipe and would definitely make it again. Next time I would add more lemon juice and more lemon grinds. I used one medium lemon.
Looks wonderful. I liked the texture of the batter. The recipe called for vanilla sugar. I was unprepared and unknowable. :(
Easy to make and a definite crowd pleaser! Can't wait to make it again. Center was ever so slightly jiggly, but cake cooked through. I didn't have an 8" spring foam pan, so used a 7". Came out perfect.
Flavor was great! I added a teaspoon of almond extract as well. After an hour of baking it, I ended up turning it up to 350 and baking it for another half an hour. The texture was very squidgy( soft and wet) even after baking it for an hour and a half. Maybe less ricotta would help firm it up.
I never review recipes, but seeing so many people talk about the cake being raw, undercooked, soft, and jiggly makes me want to point out that this is a “cheese” cake. It will be jiggly after 50 minutes, but rest assured it s cooked. Just like the traditional cheesecake, you’ll need to refrigerate it to set it. This cake was absolutely perfect. If you don’t have vanilla sugar, replace it with 1 tsp of vanilla extract instead. Also when whipping the egg whites, it helps if the bowl is cold. Throw the bowl in the freezer beforehand if you can.
I have made this recipe several times and find it excellent when an additional 30 minutes is added to the bake time. It is a delicious cake and it keeps well.
I really was looking forward to having this cake because it had everything I liked in it. I followed the instructions EXACTLY. After 50 minutes in the oven, it didn't look quite done , so I left it in another 5 minutes. It said the center would be a little wobbly, which it was. I hoped after it cooled it would be fine. After it cooled, I got the worst surprise...it was NOT DONE IN THE CENTER!!! What the heck? I see I'm NOT the only one who had this happen. Maybe it should be baked at 350 or baked longer at 325?
