Almond Cake

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Almond Cake

Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast, Dessert
Servings 10


  • 10 tbsp unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 2/3 cup whole milk ricotta
  • 1 tbsp orange zest
  • 2 1/2 cups almond flour
  • 1/4 tsp salt


  • 1/3 cup sliced almonds
  • 2 tbsp powdered sugar


Preparing the Cake

  • Preheat the Oven: Set your oven to 350°F. Line an 8-inch round pan with parchment paper and grease it.
  • Beat the Butter: In a large mixing bowl, beat the butter for 30 seconds using a hand mixer or stand mixer with the paddle attachment on medium speed.
  • Add Sugar: Add the sugar and beat for one minute.
  • Incorporate the Eggs: Add the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Scrape down the bowl between additions. With the final egg, add the almond and vanilla extracts.
  • Add Ricotta and Zest: Mix in the ricotta and orange zest on low speed.
  • Combine Dry Ingredients: Add the almond flour and salt, mixing until fully incorporated.
  • Prepare for Baking: Once smooth, pour the batter into the prepared pan and spread it out evenly with a spatula.
  • Add Topping: Sprinkle the top with 1/3 cup of sliced almonds. Gently shake the pan to distribute the almonds evenly.

Baking the Cake

  • Bake: Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top feels set.
  • Cool: Remove the cake from the oven and let it cool in the pan for about 20 minutes.
  • Flip and Cool Completely: Carefully flip the cake onto a cooling rack and let it cool completely before serving.
  • Finish: Before serving, sprinkle powdered sugar on top.


  • Refrigerate: Store the cake in the fridge for up to 4 days. Let it come to room temperature for about 20 minutes before serving.
  • Freeze: You can freeze the cake for up to 2 months. Thaw at room temperature for an hour or in the fridge overnight before bringing to room temperature for serving.


  • Pan: An 8-inch springform pan works best for easy removal. Line the sides and bottom with parchment paper.
  • Zest: You can skip the zest or use lemon zest for a different flavor. Serve with a quick glaze by mixing 1 cup powdered sugar with 1-2 tbsp citrus juice and 1 tsp zest.
  • Toppings: Serve with berries, ice cream, or whipped cream. You can also make an almond glaze by mixing 1 cup powdered sugar with 1-2 tbsp almond milk (or any milk) and a dash of almond extract. Whisk until smooth and pour over the cooled cake. Let it set before slicing.
  • Ricotta Substitute: You can use mascarpone cheese instead of ricotta.

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