Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

By Chantal


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.

  • Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.

  • Fold in almond flour and ricotta cheese with a silicone spatula.

  • Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.

  • Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.

  • Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.


The original recipe is in metric - if you have a scale please measure out 120 g unsalted butter, 150 g sugar, 250 g ground almonds, 250 g ricotta cheese, and 75 g sugar.

Nutrition Facts

397 calories; protein 11.4g; carbohydrates 31.6g; fat 26.8g; cholesterol 106.7mg; sodium 61.5mg. Full Nutrition


Rating: 1 stars
I really was looking forward to having this cake because it had everything I liked in it. I followed the instructions EXACTLY. After 50 minutes in the oven, it didn't look quite done , so I left it in another 5 minutes. It said the center would be a little wobbly, which it was. I hoped after it cooled it would be fine. After it cooled, I got the worst was NOT DONE IN THE CENTER!!! What the heck? I see I'm NOT the only one who had this happen. Maybe it should be baked at 350 or baked longer at 325? Read More
Rating: 5 stars
Simple and delicious fluffy light cake - easy to make. Smells and tastes divine plus gluten free and fairly low carb. Definitely plan to make this one again soon! Read More
Rating: 1 stars
The cake was undone and mushy. I followed the recipe exactly with one exception: used 2 teaspoons of vanilla extract for the 2 teaspoons of vanilla sugar. I baked at 325 for 50 minutes and added 5 minutes three times, totaling 65 minutes. It was brown on top and around the edges but after it cooled it was like mush in the middle. Read More