Almond Ricotta Cake (a 2 layer cake)

Garrison Wayne


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!

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35 Min
25 Min


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4 large
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)


  • 1Prepare 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.
  • 2Preheat oven to 350 degrees or 325 degrees for convection oven.
  • 3Sift cake flour with baking powder and baking soda 3 times. Measure almond meal. Add to flour and mix well with a fork. Set aside.
  • 4In 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.
  • 5Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
  • 6In 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.
  • 7Divide the batter between the two prepared pans and bake about 25 minutes. Cakes will press back when touched and test dry with a pick.
  • 8Cool 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.
  • 9In a medium bowl mix/beat all the frosting ingredients until smooth.
  • 10Frost 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.

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