Almond and ricotta cake

 One of the great part of food blogging is that you can discover new and interesting recipes almost every time you open your browser; you can see what bloggers cook and enjoy in different parts of the world, and of course try to prepare those amazing international recipes at home. So, when I saw the ricotta-almond cake that Margherita shared at her blog, I immediately saved it and decided to make it the other day. The cake turned out really moist and very nutty. I even could say that you can feel more nuts than ricotta, but it’s not bad at all (especially if you love lots of nuts in baking). Moreover, orange zest gave a fantastic aroma to the cake. The only thing – it was a bit too sweet to my taste, so I will reduce the quantity of sugar next time.
Almond ricotta cake
And I didn’t wait for an hour before unmolding the cake, about 20 minutes was enough to get it cool and enjoy with a tea. 🙂
A slice of almond-ricotta cake

Almond and ricotta cake

  • Servings: 8-10
  • Difficulty: easy
  • Print
*Was a bit sweet to my taste, next time reduce sugar to 100g
For 20cm spring form tin
250g ricotta
180g ground almonds
3 egg whites
1/2 tsp lemon juice
a pinch of salt
90g butter, soft (at room temperature)
120g white sugar*
zest from 1 orange
3 egg yolks
some almond flakes
orange zest, for decor, optional
Preparation method
  1. In a bowl, stir ricotta with ground almonds. Set aside.
  2. Beat egg whites with lemon juice and salt until steady peaks. Set aside.
  3. In a large bowl, blend butter with sugar and orange zest until creamy. Mix in egg yolks, one at a time.
  4. Stir in ricotta mixture.
  5. Carefully fold beaten egg whites into ricotta mixture.
  6. Line the baking tin with greased parchment. Pour in batter. Sprinkle with almond flakes and orange zest.
  7. Bake in preheated 170C oven for 50 minutes or until golden.
  8. Let it cool in the tin for 20-30 minutes and then carefully transfer to a serving plate.


  1. polianthus says:

    why hello there – I was scrolling through my favourite posts, which I haven’t done in a sinfully long time, and I happen upon this recipe. Which reminded me that I have a 250 g pack of ricotta siting in the fridge (1 month past its sell by date – but as it’s pasteurised and I trust my senses rather than a computer generated number, I hurrried to the kitchen, realised the ricotta was still good and in the space of 15 minutes while on the phone with my mum, whipped up this cake. It is now in the oven, ready to surprise Mr Polianthus when he gets home! Thanks (I reduced sugar to 100 g, not much, but a bit) – looks like you used ground almonds without skins, I only had half a packet of those left so had to use almonds with skins for the rest – am looking forward to seeing how it will turn out.
    Have you ever made a Pashka by the way?

    • milkandbun says:

      Hi Poli! It was the almost the same with my ricotta – one or two days after the expiration date and I had to use it 😀
      I used almonds without skin, honestly it doesn’t matter – use whatever you have. But the best way I found for myself is to roast or fry whole almonds (without oil, skin on) and then blend it and use in baking, they add super amazing taste and aroma to any cake! much better than regular store-bought. 🙂

      • polianthus says:

        roast with skin on and blend – that is doable – my mum used to remove the skins too, but that just seems like too much bother – have loads of organic grated almonds here right now but will keep your tip in mind .)

    • milkandbun says:

      So, how was the cake with 100g sugar? I guess it should be nice and not over-sweet? Of course, it totally depends on person’s taste… may be be for someone it would be not sweet at all. 🙂

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