Real Recipes From Real Home Cooks ®

almond ricotta cake (a 2 layer cake)

a recipe by
Garrison Wayne
La Quinta, CA

I have seen many versions of this Italian classic in cookbooks, but they all are made in a single springform pan. They are delicious, but tend to fall in the center as they cool......and....they don't have frosting. I like cakes with frosting. So.....this is a hybrid cake with two layers and yummy Ricotta Cheese Frosting. There is a nice hint of orange in this recipe. I think you will find that the orange flavor is the perfect compliment to the almond infused flavors of the cake. Although this could be considered a Celebration Cake...for me....I could serve this any day of the year!

serves 12
prep time 35 Min
cook time 25 Min
method Bake

Ingredients For almond ricotta cake (a 2 layer cake)

  • 4 lg
    eggs, separated, room temp
  • 1 1/3 c
    superfine sugar
  • 1 c
    whole milk ricotta cheese
  • 1/3 c
    heavy cream
  • 3/8 tsp
    kosher salt
  • 1 tsp
    orange zest
  • 2 Tbsp
    amaretto liqueur
  • 3/8 tsp
    almond extract (not imitation)
  • 1 1/4 c
    cake flour
  • 1 1/2 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1 c
    almond meal
  • 4 c
    confectioners' sugar
  • 1 pinch
    kosher salt
  • 3 Tbsp
    butter, unsalted, softened
  • 1/3 c
    whole milk ricotta cheese
  • 1/4 tsp
    orange zest
  • 1/4 tsp
    almond extract
  • 2 tsp
    orange juice
  • 1/3 c
    sliced almonds

How To Make almond ricotta cake (a 2 layer cake)

  • 1
    Prepare 2 (8 inch) cake pans by greasing well. Line the bottom of pans with waxed paper or parchment paper. Grease the paper. Dust entire pan(s) with flour. Tap out excess.
  • 2
    Preheat oven to 350 degrees or 325 degrees for convection oven.
  • 3
    Sift cake flour with baking powder and baking soda 3 times. Measure almond meal. Add to flour and mix well with a fork. Set aside.
  • 4
    In a large bowl beat the 4 egg yolks with the sugar, cream and cheese. Do this with a whisk by hand. Add the salt, zest, amaretto and almond extract. Whisk well.
  • 5
    Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
  • 6
    In a separate bowl (not plastic), beat the 4 egg whites until stiff but not dry. I do this with a hand held mixer. Fold the beaten whites into the cake batter until well incorporated. not beat or stir.
  • 7
    Divide the batter between the two prepared pans and bake about 25 minutes. Cakes will press back when touched and test dry with a pick.
  • 8
    Cool cakes on a rack for 20 minutes before flipping back on to rack and unmolding from pans. Remove the paper. Cool completely on the rack.
  • 9
    In a medium bowl mix/beat all the frosting ingredients until smooth.
  • 10
    Frost the cake and garnish with the sliced almonds. Keep cake covered in the refrigerator. Remove cake from fridge about 1 hour before serving to take the chill off.