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almond ricotta cake (a 2 layer cake)

34 Pinches 1 Photo
TheOrganizedChef avatar
La Quinta, CA
Updated on Jul 9, 2016

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!

prep time 35 Min
cook time 25 Min
method Bake
yield 12 serving(s)

Ingredients

  • FOR THE CAKE
  • 4 large eggs, separated, room temp
  • 1 1/3 cups superfine sugar
  • 1 cup whole milk ricotta cheese
  • 1/3 cup heavy cream
  • 3/8 teaspoon kosher salt
  • 1 teaspoon orange zest
  • 2 tablespoons amaretto liqueur
  • 3/8 teaspoon almond extract (not imitation)
  • 1 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 cup almond meal
  • FOR THE FROSTING
  • 4 cups confectioners' sugar
  • 1 pinch kosher salt
  • 3 tablespoons butter, unsalted, softened
  • 1/3 cup whole milk ricotta cheese
  • 1/4 teaspoon orange zest
  • 1/4 teaspoon almond extract
  • 2 teaspoons orange juice
  • GARNISH
  • 1/3 cup sliced almonds

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

  • Step 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.
  • Step 2
    Preheat oven to 350 degrees or 325 degrees for convection oven.
  • Step 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.
  • Step 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.
  • Step 5
    Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
  • Step 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. Fold...do not beat or stir.
  • Step 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.
  • Step 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.
  • Step 9
    In a medium bowl mix/beat all the frosting ingredients until smooth.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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