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.

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

Camila Hurst

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.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 10 people

Calories 290 kcal

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.

Notes

Pan: I used an 8″ springform pan for easy removal, and because the batter is thick enough to be able to get baked in the springform pan. I lined the sides and the bottom of the pan with parchment paper.

Lemon/Orange zest: You can leave the zest out if desired. Or you can use lemon zest, and serve the cake with a lemon glaze. To make the quick lemon, or orange glaze, mix 1 cup of powdered sugar with 1 to 2 tbsp of citrus, and a teaspoon of zest. Drizzle over the cooled cake.

Toppings: You can serve this cake with berries, ice cream, whipped cream. Or make an almond glaze by mixing 1 cup of powdered sugar with 1 to 2 tbsp of almond milk (or any milk) and a dash of almond extract. Whisk the glaze until smooth, and pour over the cooled cake. Let the glaze set for a few minutes before slicing.

Ricotta: You can substitute the ricotta for mascarpone cheese instead.

Keyword almond, cake