Almond Ricotta Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian flourless cake made with almond flour, creamy ricotta, eggs, and bright lemon zest. Light, moist, and naturally gluten-free with an almond crumb and delicate crumb.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup unsalted butter (1 stick, room temperature, plus more for greasing )
- 1 cup organic cane sugar (or white granulated sugar)
- 4 large eggs (room temperature, separated)
- 1 cup whole milk ricotta ((8 oz.) store-bought )
- 1 tablespoon lemon zest (from approximately 2 lemons)
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 2 cups almond flour ((8.4 oz.))
- ¼ teaspoon sea salt
- ⅓ cup sliced almonds
- 2-3 tablespoons confectioner’s sugar (optional - for serving)
At a glance
PER SERVING · TIME 130M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 66mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 156mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 66MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.