Ricotta Almond Cake


In just a few short weeks we are returning to Umbria where will stay for 6 months so I am busy trying to empty out my pantry and freezer. For some reason, I seem to have a LOT of almonds left in my freezer that never got used up in my holiday baking so I have been busy using up almond meal in cookies and cakes the past couple of weeks.

This cake has quickly become a favorite of my husband’s as it has a rich almond flavor and is very moist. I like it too because it is really easy to assemble, and the only slightly time consuming task involved is beating the egg whites which are folded into the cake to give it a lighter texture.

Because this cake is so moist, in warmer weather I would store it in the refrigerator so it does not spoil. Although we enjoy this cake served simply as it, it would also be great served with some sweet macerated berries. I buy my almond meal (almond flour) at Whole Foods, but it can be found in the organic section of many grocery stores or specialty food stores.



Buon Appetito!
Deborah Mele 

Ricotta Almond Cake

Ricotta Almond Cake

Yield: Serves 8 - 10
Prep Time: 10 minutes
Cook Time: 45 minutes


  • 1 Cup Full Fat Ricotta Cheese
  • 4 Large Eggs, Separated
  • 1 Teaspoon Almond Extract
  • 1 Cup Granulated Sugar
  • 2 1/2 Cups Almond Meal
  • 1 Teaspoon Finely Chopped Lemon Rind
  • 1/3 Cup Sliced Almonds
  • Powdered Sugar


  1. Preheat oven to 325 degrees F.
  2. Use baking spray or lightly grease and flour a 9-inch springform pan.
  3. Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
  4. Stir in the lemon zest and almond meal.
  5. In a clean bowl, beat the egg whites until soft peaks form.
  6. Fold half the egg whites into the almond mixture, then fold in the rest.
  7. Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
  8. Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
  9. Cool the cake for 10 minutes then remove the sides.
  10. Cool completely, then lightly dust the top with powdered sugar and serve.

Did you make this recipe?

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  1. Hi Deborah, I was just thinking about how to use up all 32 oz of ricotta cheese that I bought! The plan was to make some baked penne with it, but after that, I didn’t really want to make a ricotta cheesecake, and I am unfamiliar with lots of ricotta recipes. Thank you! Also, I found your blog through your excellent Italian Sausage recipe. Please keep writing!

  2. I just made this cake and it is excellent! A great option for anyone who’s looking for a cake that is kosher for passover, without it being designed for it (substituting matzo meal for regular flour just doesn’t create a satisfying result…)

  3. If you don’t mind me asking, where did you get the beautiful dinnerware? Also, the cake looks delicious! Can’t wait to try making it!

  4. Have made this twice this week… Fabulous… Fast, easy and great. Love your site as also loved your books

  5. Is it possible to cut this cake horizontally and make layers out of it once cooled? Or would you not recommend it?

  6. Ciao Debora, 
    What a great gluten free recipe. My daughter is very sensitive to gluten and she loves this dessert. I make it for her,  but everyone loves it regardless of the fact that there’s no wheat flour in it. It’s easy to prepare and a real treat. Love to eat it with a rich ice cream or fresh strawberries.

  7. Wonderful recipe.  I also made it with swerve -a sugar free substitute- for a diabetic friend and it turned out delicious.    

  8. This was excellent. I don’t bake much at all but since quarantine I’m like millions of others finding ways to spend my time. This was a first for me and it is delicious and so easy! Will definitely keep this in my recipe file. 

  9. I’m not an almond flour lover so I substituted hazelnut flour and orange extract. It was delicious! Next time I’m going to try chocolate extract because hazelnut and chocolate go together very well

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