Why Make This Recipe

Almond Croissant Ricotta Cake is a delightful dessert that combines the rich flavors of almond and creamy ricotta. It offers a unique twist on traditional cakes and is perfect for special occasions or just a sweet treat at home. The homemade frangipane adds a creamy almond filling that enhances the cake’s taste, while the vanilla buttercream provides a sweet and smooth finish. Whether serving for a birthday party or a cozy family gathering, this cake is sure to impress everyone with its lovely flavors and beautiful presentation.

How to Make Almond Croissant Ricotta Cake

Ingredients

For the almond ricotta cake:

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
15 ounces whole milk ricotta
¾ cup olive oil
1 ½ cups sugar
1 ½ teaspoons almond extract
1 teaspoon pure vanilla extract
3 room temperature eggs

For the frangipane (creamy almond filling):

½ cup softened butter (1 stick)
1 cup white sugar
2 teaspoons pure vanilla extract
¼ teaspoon almond extract
2 room temperature eggs
2 cups almond flour

For the vanilla buttercream:

2 ¼ cups softened butter
7 ¾ cups powdered sugar
2 ½ tablespoons pure vanilla extract

Directions

Almond Ricotta Cake: Preheat your oven to 350°F (175°C). In a bowl, mix together the all-purpose flour, baking soda, and salt. In another bowl, blend the ricotta, olive oil, sugar, almond extract, vanilla extract, and eggs until smooth. Gradually add the dry ingredients to the wet mixture and mix until combined. Pour the batter into a greased cake pan and bake for about 40-45 minutes or until a toothpick comes out clean. Let the cake cool.
Frangipane (Creamy Almond Filling): While the cake is cooling, prepare the frangipane. In a mixing bowl, beat the softened butter and sugar until light and fluffy. Add the vanilla and almond extracts, and then the eggs one at a time, mixing well after each addition. Fold in the almond flour until well combined.
Vanilla Buttercream: In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the vanilla extract to flavor the buttercream.
Assembly: Once the almond ricotta cake is completely cool, slice it in half horizontally. Spread a layer of frangipane filling on the bottom half, then place the top half back on. Frost the entire cake with the vanilla buttercream.

How to Serve Almond Croissant Ricotta Cake

Serve the Almond Croissant Ricotta Cake at room temperature, sliced into generous pieces. It pairs perfectly with a cup of coffee or tea. For an extra touch, sprinkle some sliced almonds on top or add a dusting of powdered sugar for presentation.

How to Store Almond Croissant Ricotta Cake

Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. Before serving, let it sit at room temperature to soften slightly.

Tips to Make Almond Croissant Ricotta Cake

Ensure your ingredients, especially the eggs and ricotta, are at room temperature for better mixing.
Do not overmix the batter as it can lead to a dense cake.
When frosting, use a spatula to achieve a smooth, even finish on your buttercream.

Variation

You can add chocolate chips to the cake batter for a delicious twist, or substitute the almond extract with orange extract for a different flavor profile.

FAQs

1. Can I use a different type of flour?
Yes, you can try almond flour or gluten-free flour, but note that the texture may change.

2. How can I make the cake more flavorful?
Add a bit of lemon zest to the ricotta or the buttercream for a refreshing citrus touch.

3. What can I use instead of ricotta?
Mascarpone cheese can be used as a substitute for a creamier texture, or you can try cottage cheese if blended until smooth.

Almond Croissant Ricotta Cake