What does ricotta do in baking?

Ricotta adds moisture, richness, and a delicate texture to baked goods. In this Italian almond ricotta cake, it creates a soft, custard-like crumb that stays moist for days. It also adds a subtle creaminess that balances the nutty almond flour and enhances the overall flavor without being heavy.

Can I substitute cottage cheese for ricotta?

Yes, but with some care. If you're using cottage cheese instead of ricotta, make sure it’s full-fat and well-drained. Blend it briefly to achieve a smoother texture. While it won't taste quite the same, it still works in a pinch—especially if you’re planning to serve the cake with bold seasonal flavors like chewy maple pumpkin cookies or mini cranberry pumpkin cheesecakes.

Is almond flour gluten-free?

Absolutely. Almond flour is naturally gluten-free and one of the main reasons this cake is ideal for those avoiding wheat. Just make sure your baking powder is gluten-free too, as some brands contain starches derived from wheat. This makes the cake not only tender and flavorful but also safe for gluten-sensitive guests.

Can I make this cake ahead of time?

Yes! This moist ricotta cake is the perfect make-ahead dessert. You can bake it the night before, store it in the fridge, and serve it the next day without any loss of flavor. In fact, the flavors often improve after a few hours. It pairs beautifully with simple meals or a spread of cozy fall sides like turkey gravy without drippings.

How do I know when the cake is done?

The cake is done when the top is golden and a toothpick inserted into the center comes out clean. It should spring back slightly when touched and pull away gently from the sides of the pan. If your oven runs hot, start checking at 40 minutes—but in most cases, 45–50 minutes will do the trick.

Is this cake freezer-friendly?

Yes, this ricotta almond dessert freezes extremely well. Slice it, wrap it tightly, and store it for up to 2 months. When you're ready to enjoy, thaw at room temperature or microwave gently. It’s a great make-ahead option for the holidays—especially if you serve it with a mug of peppermint hot chocolate for a festive touch.

Italian Almond Ricotta Cake – 7 Reasons You’ll Crave It

Name: Italian Almond Ricotta Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 ½ cups almond flour; ¾ cup granulated sugar; 3 large eggs (room temperature); 1 ½ cups full-fat ricotta cheese (drained); 1 tsp vanilla extract; 1 tsp lemon zest; 1 ½ tsp baking powder; Pinch of salt; Powdered sugar (for dusting)

Description

A rustic and moist Italian Almond Ricotta Cake that’s naturally gluten-free, rich in flavor, and perfect for holidays or everyday indulgence.

Ingredients

Scale

1 ½ cups almond flour
¾ cup granulated sugar
3 large eggs (room temperature)
1 ½ cups full-fat ricotta cheese (drained)
1 tsp vanilla extract
1 tsp lemon zest
1 ½ tsp baking powder
Pinch of salt
Powdered sugar (for dusting)

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Instructions

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
In a large mixing bowl, whisk ricotta, eggs, sugar, vanilla, and lemon zest until smooth.
Fold in almond flour, baking powder, and salt until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes or until golden and a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
Dust with powdered sugar before serving.

Notes

Use well-drained ricotta to prevent sogginess.

Top with sliced almonds or fresh berries before baking for variation.

Store in airtight container at room temp for 2 days or refrigerate up to 5 days.

Freezes well for up to 2 months in slices.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 260 kcal
Sugar: 14g
Sodium: 60mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 9g
Cholesterol: 75mg