Almond Cake
This Almond Cake is super easy to make, it’s gluten-free, and absolutely delicious. It has a soft and gooey texture, a rich and nutty flavor.
This is a delightful and elegant dessert, perfect for any occasion.
The decadent texture of this almond cake reminds me of an almond croissant filling.
This post may contain affiliate links. I earn a commission from qualified purchases. Please read our Privacy policy here.
We use ricotta for an extra rich creamy texture, and orange zest to help brighten up the rich nutty almond flavor.
Almond Cake Recipe
In this post I will show you how to make this easy Almond Cake Recipe.
Below on the page you can find a list of the ingredient amounts you will need. Here you can enjoy some instructions alongside pictures to guide you through this recipe.
Cake Batter
Let’s make the cake batter by beating the butter with an electric mixer for 30 seconds.
Add the sugar and beat for one minute. Now it’s time to add the eggs. Make sure to add one at a time, scraping the bowl after each addition.
Along with the final egg, you can also add the vanilla and almond extract.
Mix to combine.
Add the ricotta, and orange zest, and stir until incorporated.
Pour the almond flour and salt in the bowl, and mix to combine, until a smooth batter has formed.
Baking
Spread the batter on the bottom of a 8-inch pan greased and lined with parchment paper. Use a spatula to smooth out the batter on an even layer.
Bake in the oven for 40 to 45 minutes until a toothpick comes out clean when inserted in the cake.
Once the cake comes out of the oven, let it cool in the cake pan for 20 minutes, then flip onto a wire rack or cake plate.
Storage and Serving
Store the cake in the fridge for up to 5 days.
You can also freeze this cake for up to 2 months. Make sure to wrap in plastic and place in an air tight container.
Thaw the cake by letting it sit on the counter for about 1 hour, or in the fridge overnight.
Always let the cake sit outside of the fridge for about 20 minutes before serving for the best texture.
I like to serve the cake with a dusting of powdered sugar on top. You can also make an almond glaze, which is highlighted in the notes of the recipe below.
For a truly indulgent treat, serve slices of the Almond Cake with a dollop of whipped cream, or a scoop of vanilla ice cream.
Serve the cake with fresh berries to make it look even more elegant and appetizing.
Almond Flour
Can I use almond meal instead of almond flour? Almond meal is the same thing as almond flour: ground almonds, but almond meal is made from unpeeled almonds, while almond flour is made from blanched almonds.
You can use almond meal instead of almond flour for this recipe, the cake will have tiny speckles from the almond skin.
Variations and Substitutions
This cake is perfect for a nice brunch, or fancy breakfast, or simply when you are in the mood to eat something delicious.
You will never get tired of this recipe, because there are so many variations you can try! Here are some ways to switch up this recipe:
- Add lemon zest instead of orange zest, and glaze the cake with a lemon glaze. Find a lemon glaze recipe on the notes section of the recipe below.
- Cover the cake with an almond glaze instead of the powdered sugar. Follow the instructions on the recipe card notes to make the almond glaze.
- Add blueberries to the batter of the cake before baking. About 1/4 cup of blueberries, or to taste.
- You can replace the ricotta in the batter for mascarpone cheese.
I made this recipe three times to make sure it would be perfect before I could share it. And it has exceeded my expectations, this is an absolutely delicious way to use up almond flour, and make a tasty delicious cake.
If you like this recipe, here are some more recipes you may like:
- Olive Oil Chocolate Cake
- Lemon Bundt Cake
- Almond Raspberry Cake
- Almond Cherry Bars
- Coffee Cake
- Orange Cake
- Pineapple Upside Down Cake
- Blueberry Coffee Cake
Almond Cake
Ingredients
- 10 tbsp unsalted butter room temperature (141 grams)
- 1 cup granulated sugar 200 grams
- 3 large eggs room temperature
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 2/3 cup whole milk ricotta 174 grams
- 1 tbsp orange zest
- 2 1/2 cup almond flour 240 grams
- 1/4 tsp salt
Topping
- 1/3 cup sliced almonds
- 2 tbsp powdered sugar
Instructions
- Pre-heat the oven to 350ºF. Line a 8-inch round pan with parchment paper, and grease it.
- Beat the butter for 30 seconds in a large mixing bowl using a hand mixer, or in the bowl of a stand mixer with the paddle attachment on medium speed.
- Add the sugar to the bowl and beat for one minute.
- Add the eggs, one at a time, making sure one egg is incorporated before adding the next one. Scrape the bowl in between additions. Along with the final egg, you can add the almond and vanilla extract.
- Mix until incorporated.
- Add the ricotta and orange zest, mix on low to combine.
- Add the almond flour and salt, and mix until incorporated.
- Once the batter is smooth, pour it over the pan. Use a spatula to spread it out evenly.
- Top the cake with 1/3 cup of sliced almonds. Shake the pan around gently to spread out the almonds evenly.
Baking
- Bake the cake in the pre-heated oven for 40 to 45 minutes, until a toothpick comes out clean when inserted in the cake. When you touch the top of the cake, it shouldn’t feel like it’s jiggly underneath it.
- Remove the cake from the oven. Let the cake cool down for about 20 minutes in the pan.
- Flip it onto a cooling rack, let it cool down completely before serving.
- Before slicing and serving the cake, sprinkle some powdered sugar on top.
Storage
- Store the cake in the fridge for up to 4 days. You can freeze the cake for up to 2 months.
- When you store the cake in the fridge, let it come to room temperature for about 20 minutes before serving.
- When storing the cake in the freezer, let it thaw at room temperature for an hour or so, or let it thaw in the fridge overnight or for a few hours.
- Let it come to room temperature before serving.
Do you have an idea if I could bake this in a metal tart pan? I thought it would be beautiful to get those wavy edges on the sides. But it wouldn’t have parchment paper around the sides then, just greased.
I think it depending on the pan it can work. And as long as you grease it well. The batter is thick enough that makes me think it could work. I would still place on top of a pan just to make sure if there are any leaks.
Thanks so much for the tips. I just made it today and it’s delicious, with a lovely, soft crumb. Absolutely perfect treat to accompany a cup of tea. I greased the ridges of my pan really well with butter, parchment on the bottom, and it came out of the pan perfectly. I also loved how the raw batter was perfect to work with, not too stiff, sticky, or runny. It was so easy to spread it evenly in the pan with a silicone spatula.
I’ll definitely come back to this recipe again!
This cake is one of the best things I have ever made, and I do a lot of baking! This is an incredibly delicious cake!
I did not try it with lemon zest, I used orange. I highly recommend trying it with orange first, and don’t skip adding zest. It’s worth a trip to the store if you don’t have it on hand. The flavor is out of this world!
Thank you so much for this recipe!
Love your recipes❤️
Thank you so much Maria!!
Second time using this recipe. Used lemon zest this time, cake is so good that had to eat it. I usually don’t eat what I bake.
That’s wonderful to hear!! Thank you so much!!
Can I use all purpose flour instead of almond ? I’ve never used almond flour.
I havent tried this cake with all-purpose flour
Worked out GREAT! Such an easy and satisfying result. I am going to go back and make it with lemon next time!
Sounds wonderful! Thank you!
Can’t wait to make this….looks delicious!
Could I substitute cottage cheese that is run through the blender for the ricotta?
I believe it works like that.
I have a 7″ pan or a 9″ pan. Which would work best?
the best one would be the 9″, the cake will be a bit shorter.
This cake was amazing! So moist and the perfect blend of flavors!
Thank you!
Thank you Shannon!! So glad to hear!!!
Could you use cream cheese instead or would it not work.
I would use something like yogurt instead of cream cheese to substitute for the ricotta.
Hi!
I think the measurement of the almond flour in grams is incorrect, it threw me off while making it. 2.5 cups is not equal to 240 grams, 1 cup is 240 grams. I went ahead with 2.5 cups but you may want to correct it for your metric users.
Thank you,
Demet
Hi there, one cup of almond flour is 96 grams, not 240 grams. Therefore, 2.5 cups is 240 grams. The measurements in the recipe are correct.
Very nice recipe chef 👍👌👏. Delicious 😋. Thank you for your 🌞😎
That would be nicer with jam underneath the slices of almonds, or half way through the sponge
Receita perfeita e deliciosa! Amei!😋😋😋😋👏🏻👏🏻👏🏻👏🏻