Description

A soft and aromatic espresso almond cake topped with creamy ricotta, light whipped cream, and fresh lemon zest. The dessert balances rich coffee flavor, nutty almond flour, and bright citrus for an elegant yet comforting treat.

Ingredients

1 cup almond flour

1 cup all-purpose flour

1 tablespoon finely ground espresso powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1 tablespoon fresh lemon zest

1 cup ricotta cheese

1 cup heavy whipping cream

2 tablespoons powdered sugar

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Instructions

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together almond flour, all-purpose flour, espresso powder, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing.
Spread the ricotta cheese evenly over the cooled cake.
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form, then spread or pipe it over the ricotta layer.
Finish with an extra sprinkle of fresh lemon zest before serving.

Notes

For a mocha-style finish, lightly dust cocoa powder over the whipped cream.

You can mix a small amount of honey into the ricotta for a slightly sweeter topping.

For stronger coffee flavor, dissolve 1 teaspoon espresso powder in 1 tablespoon warm milk and brush it lightly over the cooled cake before adding toppings.

Store the cake in an airtight container in the refrigerator for up to 3 days.

Let refrigerated slices sit at room temperature for 10–15 minutes before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 22 g
Sodium: 210 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 115 mg