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Almond nuts ricotta cake


  • 120 g almonds and 80 g nuts grounded, or 200 g almond flour. 
  • 160 g strong wheat flour (00, the flour you use to bake bread).
  • 250 g ricotta cheese. 
  • 4 eggs.
  • 160 g white sugar. 
  • 120 g butter, room temperature. 
  • 1 lemon. 
  • 1 teaspoon baking powder (like Royal). 
  • 1 pinch of salt.
  • Laminated almond. 
  • Confectioner’s sugar. 
1. Grease a 22-24 cm mold or prepare it with baking paper.
2. Whip gently the ricotta cheese, this way it will be easier to incorporate the rest of the ingredients. You can use your whisk if you have. 
3. Add the sugar, the eggs and a pinch of salt and keep whisking the mixture. 
4. Next you can incorporate the butter and the lemon zest. 
5. When the ingredients are perfectly combined you can incorporate with a spatula your dry ingredients: ground almond and nuts, flour and baking powder, try to maintain the air we created battering our eggs and butter before. 
6. Preheat the oven at 180º (fan mode) and bake the cake between 40-50 minutes, it will depends on your oven, and if you choose almonds or nuts. You can check the middle of the cake with a fork to be sure, but remember that it's a dense cake due to the ricotta cheese. 
7. Remove from the mold and decorate with laminated almonds and confectioner’s sugar. 
Note: I decided to use 120 g of almonds and 80 g off nuts due to problems to find almonds during social distance COVID months, that’s why the cake looks darker than normal. This nutty texture gives it a very special flavor and a “rustic” appearance.