Almond Ricotta Cake
There’s something deeply comforting about baking a cake that fills your home with the warm, inviting aroma of almonds and citrus. This Almond Ricotta Cake is a cherished recipe passed down through generations in my family. I remember watching my grandmother whip up this cake in her cozy kitchen, her hands moving with the kind of practiced ease that only comes from years of baking. She would always let me lick the spoon, and to this day, the taste of this cake brings back the fondest memories of those afternoons spent in her sunlit kitchen. I’m thrilled to share this recipe with you, and I hope it becomes a treasured part of your family traditions as well.
Why You’ll Love It
This Almond Ricotta Cake is the perfect blend of moist, tender crumb and rich flavors. The ricotta cheese adds an incredible creaminess, while the almond extract and zest of fresh lemon bring a bright, aromatic profile. With a delightful topping of almonds and a sweet apricot glaze, this cake is both elegant and delicious. Whether you’re serving it for a special occasion or simply enjoying a slice with your afternoon tea, this cake is sure to impress.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon almond extract
- 1 cup ground almonds
- 1/4 cup apricot jam
- 1 teaspoon baking powder
- 1/2 cup canola oil
- 1 large egg
- 3 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1/4 cup milk
- 2 tablespoons orange liqueur
- 3/4 cup 2% ricotta cheese, plus 3/4 cup for topping
- 1 tablespoon rum
- 1/4 teaspoon salt
- 2 tablespoons sugar, plus 1/4 cup for topping
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
Instructions
- Cake: 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 a 10″ springform pan that has been buttered and the bottom lined with parchment paper. Bake in a preheated 350°F oven for 45-50 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.
- Topping: Increase your oven temperature to 375°F. Heat the milk and stir in 2 tablespoons of sugar. Toss in the almonds, ensuring they are coated.
- In a separate bowl, blend together 3/4 cup ricotta, the 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 golden brown.
- Remove from the oven and spread the glaze over the almonds. Allow the cake to cool before removing from the cake pan.
- Glaze: In the microwave or in a small pan, heat the apricot jam until it starts to liquefy, about 1-2 minutes. Stir to ensure it doesn’t burn. Strain the jam if there is a large amount of pulp. Brush gently on the baked cake.
Tips
- Ensure all ingredients are at room temperature before beginning to mix for a smoother batter.
- Use fresh lemon for the best flavor; the zest adds a lovely aromatic quality to the cake.
- Allow the cake to cool completely before glazing to prevent the glaze from soaking into the cake.
Variations & Substitutions
- Dairy-Free: Substitute the ricotta cheese with a plant-based ricotta alternative and use almond milk instead of regular milk.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend suitable for baking.
- Flavor Twist: Try using different citrus zests, like orange or lime, for a unique twist on the original recipe.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, place it in the refrigerator for up to a week. For even longer storage, wrap it tightly in plastic wrap and freeze for up to a month. Thaw overnight in the refrigerator before serving.
FAQ
Can I use a different type of nut for the topping?
Yes, you can experiment with other nuts like pistachios or walnuts for the topping. Just ensure they are sliced thinly for even baking.
What can I use instead of apricot jam for the glaze?
If you don’t have apricot jam, you can substitute it with peach or orange marmalade for a similar sweet and tangy flavor.
Nutrition
While this cake is a delightful treat, it’s important to enjoy it in moderation. Each slice contains approximately:
- Calories: 320
- Fat: 18g
- Carbohydrates: 34g
- Protein: 7g
- Sugar: 21g
Final Thoughts
This Almond Ricotta Cake is more than just a dessert; it’s a delicious reminder of the love and care that goes into home baking. Whether you’re enjoying it with family or sharing it with friends, this cake is sure to warm hearts and create lasting memories. I hope this recipe becomes a beloved part of your baking repertoire, just as it has in mine. Happy baking!
Related update: Almond Ricotta Cake