How To Make Almond Ricotta Cake

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I know, it’s hard to steer away from chocolate dessert…but this cake will change your mind! Ricotta is always good when it is used in savory or sweet recipes. Combine this white and creamy cheese with lemon and almonds to obtain the perfect match for a light, moist, and perfumed cake. You will find yourself making this again and again!

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Let’s Make Almond Ricotta Cake!

Diet Considerations

  • Vegetarian

Ingredients (Serves 8)

  • 200 g / 7 oz sugar
  • 16 g / 3 teaspoons baking powder
  • 150 g / 5 oz butter, room temperature
  • 5 eggs, separate egg yolks and egg whites
  • 500 g / 18 oz ricotta, preferably sheep
  • 2 lemons, juice and zest
  • 150 g / 5 oz peeled almonds, ground
  • fresh berries to top the cake
  • 150 g / 5 oz flour


Prep Time: 20 minutes.

Cook Time: 45 minutes.

  1. Prepare the Cake

    If possible, prepare the cake in a standing mixer or use a hand mixer. First, carefully peel the lemon zest with a paring knife, being sure to avoid the inner white parts of the peel. Place the zest and sugar in a small food processor and mix until well combined. Remove mixture and set aside.

  2. Mix the Ingredients

    Next, add the almonds to the larger processor and process until ground into a fine flour. To prepare the batter, start by mixing the butter (room temperature) until softened and creamy. Add the ricotta, mix very well. Stir in the egg yolks, the ground almonds, flour, lemon juice, the zest with sugar already prepared, and the baking powder. Let stand for 10 minutes.

  3. Whisk the Egg Whites

    In the meantime, whisk the egg whites to stiff peak in a separate bowl. Fold them in the batter, slowly.

  4. Bake

    Put some parchment paper in a baking pan about 22 cm X 25 cm / 8.5 in X 10 in in diameter. Pour the mixture and bake in a preheated oven for about 45 minutes at 180°C / 356°F. Cover with foil halfway through to avoid burning the top.

  5. Finish and Garnish

    The cake is done when you put a knife in it and the knife comes out dry. It’s okay if the knife is a little ‘dirty’. The cake must remain moist, but not too dry. Then, take the cake out of the baking pan with the bottom up and put some berries on it. Add powdered sugar if you want!

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make Almond Ricotta Cake (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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