Italian Almond Ricotta Cake: A Soft, Gluten-Free Delight

If you love light, melt-in-your-mouth cakes, the Nun’s Secret Almond Ricotta Cake is about to become your new favorite. This delicate, gluten-free dessert combines almond flour, creamy ricotta, and the bright zest of lemon to create a soft, subtly sweet cake that’s perfect for breakfast, afternoon tea, or a simple dessert. Made without butter or yeast, it’s surprisingly easy to prepare yet irresistibly satisfying.

The Story Behind the Cake

Legend has it that this cake originated in the Santa Chiara convent, where a nun who struggled with digestive issues inspired a fellow sister to create a gentle, gluten-free dessert. Using almonds ground into flour, ricotta, and eggs, she baked a small cake that the nun could enjoy without any discomfort. This humble creation eventually became a beloved recipe, celebrated for its simplicity, delicate flavor, and light texture.

Why You’ll Love This Recipe

• Soft and Moist: A low, slightly dense cake that melts in your mouth.
• Gluten-Free: Perfect for those with gluten intolerance or anyone seeking a lighter dessert.
• Simple Ingredients: Almond flour, ricotta, eggs, lemon zest, and sugar.
• Versatile: Enjoy it for breakfast, afternoon tea, or with a dollop of whipped cream as a dessert.
• Customizable Flavors: Add chocolate chips, candied orange, or a splash of rum or limoncello for extra flair.

Tips for the Perfect Cake

• Flavor Variations: Replace rum with limoncello, amaretto, Cointreau, or brandy. For children, skip the alcohol entirely.
• Faster Ricotta Draining: Use a clean towel to squeeze out moisture instead of waiting overnight.
• Storage: Keep the cake at room temperature under a cake dome for 2–3 days. In warmer months, store it in the fridge in an airtight container.
• Optional Mix-Ins: Chocolate chips, candied orange, or a touch of vanilla can add extra richness.

Serving Suggestions

The Nun’s Secret Almond Ricotta Cake is versatile:

1. Breakfast: Pair with a cappuccino or latte for a light start to the day.
2. Afternoon Snack: Enjoy with a small cup of espresso.
3. Dessert: Add a dollop of whipped cream or serve alongside fresh berries for an elegant finish.

How to Make Italian Almond Ricotta Cake

Step 1

Step 1

Drain the Ricotta: Place the ricotta in a fine-mesh strainer over a bowl. Sprinkle with a pinch of salt and let it drain in the fridge overnight. For a faster method, wrap in a clean cotton cloth and gently squeeze out the excess liquid.

Drain the Ricotta: Place the ricotta in a fine-mesh strainer over a bowl. Sprinkle with a pinch of salt and let it drain in the fridge overnight. For a faster method, wrap in a clean cotton cloth and gently squeeze out the excess liquid.

Prepare Almond Flour: Grind almonds (or use pre-ground almond flour) and mix with a tablespoon of sugar. This will help keep the texture light and even.

Step 2

Step 2

Prepare Almond Flour: Grind almonds (or use pre-ground almond flour) and mix with a tablespoon of sugar. This will help keep the texture light and even.

Beat the Eggs and Sugar: In a bowl, whisk the eggs with the remaining sugar for 7–10 minutes until pale and fluffy.

Combine Ingredients: Gently fold the almond flour into the egg mixture, then add the drained ricotta. Stir until fully incorporated.

Add Flavorings: Mix in the lemon zest and optional rum for a subtle aromatic note. Other variations include vanilla extract, cardamom, or a pinch of cinnamon.

Step 3

Step 3

Beat the Eggs and Sugar: In a bowl, whisk the eggs with the remaining sugar for 7–10 minutes until pale and fluffy.

Bake the Cake: Pour the mixture into a 20 cm (8-inch) square baking pan lined with parchment paper. Bake at 170°C (340°F) for about 1 hour, until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 4

Step 4

Combine Ingredients: Gently fold the almond flour into the egg mixture, then add the drained ricotta. Stir until fully incorporated.

Cool and Serve: Let the cake cool completely on a wire rack. Dust generously with powdered sugar and cut into small squares. Serve for breakfast with coffee, as an afternoon treat with tea, or as a light dessert topped with whipped cream.