Almond Ricotta Cake

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Almond Ricotta Cake

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Almond Ricotta Cake recipe

Servings: 10   Yield: 1 8-inch cake





  • ½ cup unsalted butter, at room temperature
  • ¾ cup white sugar
  • 2 teaspoons vanilla sugar
  • 1 large lemon, zested and juiced
  • 4 large eggs, 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





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 Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.

Step 3 Fold in almond flour and ricotta cheese with a silicone spatula.

Step 4 Wash and dry the beaters and 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 the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.

Step 5 Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. The cake will still be a little wobbly in the middle.

Step 6 Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners’ sugar before serving.


Nutrition Facts

Per Serving: 397 calories;

protein 11.4g;

carbohydrates 31.6g;

fat 26.8g;

cholesterol 106.7mg;

sodium 61.5mg.

Full Nutrition


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