Almond Ricotta Cake
This almond ricotta is an easy one-bowl cake recipe that's perfect for any occasion! It's a super moist cake with the perfect amount of almond flavor.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 1 10-inch cake
Ingredients
- 1 stick (4 oz) unsalted butter
- 16 oz whole milk ricotta, at room temperature
- 3 eggs, at room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons amaretto (optional)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2/3 cup sliced almonds
- 3 tablespoons turbinado or granulated sugar, for sprinkling
- powdered sugar, for dusting (optional)
Instructions
- Preheat an oven to 350 F. Grease and line a 10x3 inch round cake pan with parchment paper.
- In a small saucepan or skillet, melt the butter and cook over medium-low heat, swirling occasionally, until golden brown and nutty smelling. Transfer to a heat-proof bowl or measuring cup and cool slightly.
- In a mixing bowl, whisk together the ricotta, eggs, sugar, vanilla, almond extract, and amaretto until smooth.
- In a separate bowl, whisk together the flour, salt, and baking powder. Fold the flour mixture into the wet ingredients with a rubber spatula until no streaks of flour remain.
- Fold in the cooled brown butter until well mixed. Spread the batter in the prepared cake pan in an even layer and top with the almonds and turbinado sugar. Bake for 45-50 minutes, or until a cake tester comes out clean.
- Cool for 10 minutes in the cake pan and then transfer to a plate or wire rack. Dust lightly with powdered sugar and serve!