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almond cake slice on a plate, topped with sliced almonds and powdered sugar.
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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.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword almond, cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 people
Calories 290kcal
Author Camila Hurst

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.

Nutrition

Calories: 290kcal