Why Make This Recipe

Almond Croissant Ricotta Cake is a delightful twist on two favorite treats: almond croissants and ricotta cake. This recipe combines the creamy texture of ricotta with the strong flavor of almonds, creating a cake that is both moist and rich. It’s perfect for special occasions or just a sweet treat at home. Plus, it’s easy to make and sure to impress family and friends!

How to Make Almond Croissant Ricotta Cake

Ingredients:

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

Directions:

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.
While the cake is cooling, prepare the frangipane by beating softened butter and sugar until light and fluffy.
Add the vanilla and almond extracts, then the eggs one at a time, mixing well after each addition.
Fold in the almond flour.
For the vanilla buttercream, beat the softened butter until creamy, then gradually add the powdered sugar and mix until smooth. Stir in the vanilla extract.
Once the cake is completely cool, slice it in half horizontally.
Spread a layer of frangipane on the bottom half, then place the top half back on.
Frost the entire cake with the vanilla buttercream.
Serve at room temperature, sliced into pieces, and optionally garnish with sliced almonds or powdered sugar.

How to Serve Almond Croissant Ricotta Cake

Serve this cake at room temperature. You can enjoy it plain or add a sprinkle of powdered sugar or some sliced almonds on top for extra flair. It’s great for dessert, breakfast, or any time you want a sweet treat!

How to Store Almond Croissant Ricotta Cake

Keep any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, store it in the fridge for up to a week. You can also freeze the cake for up to three months. Just make sure to wrap it tightly.

Tips to Make Almond Croissant Ricotta Cake

Make sure all your ingredients are at room temperature before starting. This helps the cake mix together better.
If you like a stronger almond flavor, add a bit more almond extract to the batter.
Let the cake cool completely before frosting. This will help the buttercream stay smooth and not melt.

Variation

You can try adding chocolate chips or pieces of fruit, like cherries or raspberries, into the batter for a yummy twist.

FAQs

Q: Can I use a different type of flour?
A: You can use almond flour or gluten-free flour, but this may change the texture and flavor of the cake.

Q: Is it possible to make this cake in advance?
A: Yes! You can bake the cake a day before and frost it the next day when you are ready to serve.

Q: How can I make this cake more festive?
A: Decorate the top with fresh fruits, berries, or edible flowers. A drizzle of chocolate sauce can also add a nice touch!