Very soft, fragrant and incredibly moist: this ricotta, almonds and citrus cake is one of those desserts that wins you over at the first bite. The secret? A rich but balanced batter, enriched with grated lemon and orange zests, sliced almonds on top and a citrus syrup that makes it irresistibly tender.
This is the classic “must-make-again” cake: simple to prepare, with an elegant, patisserie-like result. Perfect for a Sunday, a special afternoon snack or served with a cup of tea when you want something homemade but showy.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients to make the Ricotta, Almonds and Citrus Cake
- 1 cup ricotta (about 9 oz)
- 4 oz granulated sugar (about 1/2 cup + 2 tbsp)
- 3 eggs
- 1/3 cup extra virgin olive oil
- 0.83 cup all-purpose flour (farina 00)
- 0.83 cup almond flour
- 2.5 tsp baking powder
- lemon zest (grated)
- orange zest (grated)
- 2 tbsp orange juice
- 1/2 cup sliced almonds
- 1/3 cup orange juice (for the syrup)
- 1 tbsp + 1 tsp lemon juice (for the syrup)
- 3 tbsp + 1 tsp granulated sugar (for the syrup)
Tools to make the Ricotta, Almonds and Citrus Cake
- Bowl
- Spatula
- Pan
How to make the Ricotta, Almonds and Citrus Cake
Drain the ricotta well and beat it together with the sugar until you obtain a smooth cream.
Add the eggs one at a time, mixing well after each addition.
Pour the oil in a thin stream, continuing to work the mixture.
Add the grated zests of lemon and orange and the orange juice.
Fold in the all-purpose flour, almond flour, baking powder and a pinch of salt, sifted.
Pour the batter into a pan lined with baking paper or greased and floured, and level it. Scatter the sliced almonds on the surface without pressing them in.
Bake in a conventional oven at 356°F for 40–45 minutes.
Combine in a small saucepan the orange juice, lemon juice and sugar.
Bring to a gentle boil for 2–3 minutes and let cool slightly.
When the cake is still hot, prick it all over and brush the syrup little by little.
Let cool completely before serving.
Storage
Store at room temperature under a cake dome for 2 days.
In the refrigerator up to 4 days, well covered.
Before serving, bring it back to room temperature to enhance aroma and texture.
Tips
Use a delicate extra virgin olive oil so as not to overpower the citrus aroma.
The ricotta should be dry: if too wet, let it drain for at least 2 hours.
It is even better the next day: the syrup distributes perfectly.
Variations
Add a tablespoon of orange liqueur to the syrup.
Replace part of the all-purpose flour with more almond flour for an even moister version.
Fold white chocolate chips into the batter for a sweet contrast.
FAQ (Questions and Answers)
Can I omit the syrup?
Yes, but you will lose part of the moisture and the intense citrus flavor.
Can I use only lemon or only orange?
Yes, but the mix of both gives a more balanced aroma.
