Inject zesty lemon flavor: You can easily brighten up the flavor by adding lemon zest (grated portions of a lemon rind) into the batter.
How to Store Almond Ricotta Cake
A rich and buttery cake like this might lead to leftovers but don’t worry, there are easy storage tips that lock in the freshness, whether it’s in the fridge or freezer—and even the countertop at room temperature.
Can you freeze almond ricotta cake?
You can definitely freeze ricotta cake once it’s baked. Ideally, you should remove it from the freezer and eat it within a month. Wrap the cake in plastic wrap to keep it as fresh as possible while frozen.
How long does almond ricotta cake last?
If you leave this cake out at room temperature, it should maintain its flavor for up to three days. After that, the cake dries out.
Can you make almond ricotta cake ahead of time?
If you want to save time on the day you plan to bake, whip up the ingredients ahead of time and store them in a covered container or bowl in the fridge. You should bake the cake no more than a day later, as there are raw eggs in this recipe.
How do you reheat almond ricotta cake?
If you want that “just out of the oven” warmth, simply pop a slice into the microwave for 30 seconds before eating.
Almond Ricotta Cake Tips
Can I add chocolate chips to this cake?
Just like one of our suggested variations above—where we suggest adding raspberries—enriching this recipe with other ingredients won’t change the composition at all. About 1-1/4 cups of chocolate chips should be enough to ensure you don’t end up with a chocolate cake.
Does ricotta cake taste good with ice cream?
Definitely! Just don’t get the ice cream too close to the cake this moist because it will soak up the ice cream, leaving you with a soggy cake.
Can I turn this recipe into a layered cake?
Just like with our lemon ricotta cake, which features four layers, you can treat this recipe as one layer and then multiply ingredients for the batter by two, three or four. Pour the batter into the number of pans corresponding with the cakes layers.
Ingredients
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/4 teaspoons almond extract
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 carton (15 ounces) whole-milk ricotta cheese
3/4 cup sliced almonds
Confectioners’ sugar, optional
Directions
1
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Sift flour, baking powder and salt together; gradually add to creamed mixture alternately with ricotta. Spread into a greased 9-in. springform pan. Sprinkle with almonds.
2
Bake until a toothpick inserted near the center comes out with moist crumbs, 45-50 minutes. Cool on a wire rack for 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Allow cake to cool completely. If desired, dust with confectioners’ sugar before serving.
Nutrition Facts
1 piece: 289 calories, 15g fat (8g saturated fat), 66mg cholesterol, 155mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 8g protein.
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