Name: Orange Almond Ricotta Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 cups (500 g) whole milk ricotta cheese, drained if watery; 1 cup (100 g) almond flour, finely ground; 1 cup (200 g) granulated sugar; 3 large eggs, at room temperature; Zest of 2 large oranges; ¼ cup (60 ml) freshly squeezed orange juice; 1 teaspoon baking powder; ½ teaspoon fine salt; 1 teaspoon vanilla extract; Powdered sugar, for dusting

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This Orange Almond Ricotta Cake is a naturally gluten-free, single-bowl Italian-style cake that delivers a moist, dense crumb bursting with fresh orange flavor. Made with almond flour and whole milk ricotta, it bakes into a golden, fragrant round that needs nothing more than a dusting of powdered sugar to feel completely special.

Why You’ll Love This Recipe

Naturally gluten-free. Almond flour replaces all-purpose flour entirely — no substitutions needed, no gummy texture.
One bowl, no mixer. Everything comes together by hand in under 10 minutes before it goes in the oven.
Incredibly moist for days. The combination of ricotta and almond flour creates a crumb that stays tender and never dries out, even on day 3.
Real orange flavor throughout. Both zest and fresh juice go into the batter — the result is a bright, natural citrus note that baked goods made with extract simply can’t match.
Elegant with zero effort. It looks bakery-level but requires no special equipment, no frosting, and no decorating skills.

What Each Ingredient Does

Ricotta cheese — adds moisture, creaminess, and a gentle tang that balances the sweetness; it also gives the crumb its characteristic soft, custardy texture
Almond flour — provides structure without gluten, creating a dense, tender bite with a subtle nuttiness that pairs naturally with orange
Granulated sugar — sweetens the batter and helps form a lightly golden crust on the outside
Eggs — bind the batter and add richness; with no gluten to provide structure, eggs do a lot of the structural work here
Orange zest — the most important flavor element; zest carries the essential oils of the orange skin, delivering intense, aromatic citrus flavor in every bite
Fresh orange juice — adds moisture and a clean citrus brightness; always use freshly squeezed for the best flavor
Baking powder — provides a gentle lift; this cake won’t rise dramatically, but the baking powder keeps it from being too flat and dense
Salt — sharpens all the other flavors and keeps the sweetness in check
Vanilla extract — adds warmth and depth, rounding out the orange flavor so it doesn’t feel one-note

Ingredients

2 cups (500 g) whole milk ricotta cheese, drained if watery
1 cup (100 g) almond flour, finely ground
1 cup (200 g) granulated sugar
3 large eggs, at room temperature
Zest of 2 large oranges
¼ cup (60 ml) freshly squeezed orange juice
1 teaspoon baking powder
½ teaspoon fine salt
1 teaspoon vanilla extract
Powdered sugar, for dusting

Optional for serving:

Fresh orange slices or segments
A handful of toasted sliced almonds scattered over the top
A drizzle of honey

Instructions

Prep time: 10 minutes | Bake time: 50–60 minutes | Cool time: 30 minutes | Servings: 10–12

Preheat and prepare. Heat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter, then line the bottom with a circle of parchment paper. Grease the parchment too. This cake is moist and can stick without proper preparation.
Drain the ricotta. Place the ricotta in a fine-mesh strainer over a bowl and let it drain for 15–20 minutes before using. This step prevents a wet batter and ensures a clean, sliceable crumb.
Mix the batter. In a large bowl, combine the drained ricotta, almond flour, sugar, eggs, orange zest, orange juice, baking powder, salt, and vanilla extract. Stir with a spatula or large spoon until the batter is smooth and completely uniform. There should be no streaks of ricotta or dry pockets of almond flour.
Pour and smooth. Pour the batter into the prepared pan and spread it into an even layer with the back of a spoon or an offset spatula. The batter will be thick.
Bake low and slow. Bake for 50–60 minutes. This cake takes longer than a standard sponge because of its density and moisture content. Start checking at the 45-minute mark. The cake is done when the top is deep golden, the edges pull away slightly from the pan, and a toothpick inserted in the center comes out clean or with a few dry crumbs.
Cool in the pan. Let the cake rest in the pan on a wire rack for 10 minutes before turning it out. Run a thin knife around the edges first to loosen it gently. Allow to cool completely on the rack before dusting — at least 30 minutes.
Dust and serve. Sift powdered sugar generously over the top just before serving. Add toasted sliced almonds or fresh orange segments if desired.

Tips for the Best Results

Always drain the ricotta first. This is non-negotiable for this recipe. Whole milk ricotta holds a surprising amount of liquid. If you skip draining, the batter becomes too wet and the cake may not set properly in the center. 15–20 minutes in a fine-mesh strainer is enough.

Use room temperature eggs. Cold eggs can cause the ricotta to seize slightly and create a lumpy batter. Take them out of the fridge 30 minutes before baking.

Don’t open the oven before 45 minutes. This cake is delicate in its early bake. Opening the oven door too soon causes it to sink in the center. Trust the process and check only after the 45-minute mark.

Cover loosely with foil if browning too fast. If the top looks very dark before the center is set, tent a piece of aluminum foil loosely over the pan for the remaining bake time. This protects the crust without trapping steam.

Check your almond flour. Use finely ground blanched almond flour — not almond meal, which is coarser and made from whole almonds with the skin. Almond meal gives a grainier, denser result. If you love almond-based Italian bakes, this Almond Ricotta Torte Flourless uses a similar technique with equally stunning results.

Recipe Variations

Lemon Almond Ricotta Cake: Swap both oranges for 2 lemons — use lemon zest and lemon juice in equal amounts. The flavor becomes sharper and more floral. For a version with a beautiful glaze finish, this Almond Lemon Ricotta Cake with Lemon Glaze is a perfect reference.

Pistachio Orange Ricotta Cake: Replace half the almond flour (½ cup) with finely ground pistachios. The result is a more complex, earthy flavor with a beautiful green-flecked crumb. This Pistachio Orange Ricotta Cake takes that combination even further.

Blood Orange Version: Use blood oranges instead of regular oranges for a more dramatic, slightly berry-tinged flavor and a naturally pinkish tint in the batter. Stunning for a winter or Valentine’s table.

Olive Oil Addition: Add 2 tablespoons of good extra-virgin olive oil to the batter along with the other wet ingredients for an even richer, more Mediterranean flavor profile.

Chocolate Chip Orange Almond Cake: Fold ½ cup of dark chocolate chips into the finished batter before pouring into the pan. Orange and dark chocolate is one of the great classic pairings in Italian baking.

Serving Ideas

Serve at room temperature — this cake is best when the ricotta has had time to settle and the orange flavors have opened up
Pair with a spoonful of lightly whipped cream or a dollop of mascarpone on the side
Serve alongside a small espresso or a glass of fresh-squeezed orange juice for a complete Italian-style breakfast or brunch
For a dinner party, plate each slice with a few candied orange peel strips and a dusting of finely chopped pistachios
This cake pairs naturally with the Blood Orange Ricotta Upside-Down Cake if you’re building a full citrus dessert table — two completely different textures and presentations using the same flavor family

How to Store This Cake

Room temperature: Cover loosely with a clean kitchen towel or a cake dome and store at room temperature for up to 2 days. The almond flour keeps it moist and it actually improves slightly overnight as the orange zest infuses further into the crumb.

Refrigerator: For longer storage, wrap the cake tightly in plastic wrap or store in an airtight container and refrigerate for up to 5 days. Always bring slices to room temperature before serving — cold dulls the orange aroma and makes the crumb feel denser than it is.

Freezer: This cake freezes exceptionally well. Wrap individual slices in plastic wrap, then place in a zip-lock freezer bag. Freeze for up to 2 months. Thaw at room temperature for 1–2 hours. The texture holds up better than most cakes because almond flour doesn’t dry out the way wheat flour does when frozen.

Make-ahead tip: Bake the cake up to 2 days ahead, cool completely, wrap tightly, and refrigerate. Add the powdered sugar dusting just before serving — it absorbs into the surface if applied too early.

Frequently Asked Questions

Is this cake really gluten-free?

Yes, completely. This recipe uses only almond flour — there is no all-purpose flour, no wheat, and no gluten-containing ingredient. Always check that your baking powder is labeled gluten-free as some brands use wheat-based starch as a filler.

Can I use part-skim ricotta?

Whole milk ricotta is strongly recommended. It has a higher fat content and creamier texture that gives this cake its signature moistness. Part-skim ricotta contains more water and less fat, which can make the batter too loose and the finished cake less rich. If part-skim is all you have, drain it for at least 30 minutes before using.

My cake sank in the middle — what went wrong?

The most likely causes are underbaking or opening the oven too early. Because this is a dense, moist batter, the center takes the longest to set. Always wait until the toothpick comes out completely clean before removing from the oven. Also check that your baking powder is fresh — old baking powder won’t provide adequate lift.

Can I make this in a different pan size?

Yes, with adjustments. In an 8-inch pan, the cake will be taller and may need an extra 5–10 minutes of baking. In a 10-inch pan it will be slightly flatter and may be done in 45 minutes. Avoid springform pans for this recipe — the batter is wet enough that it can seep through the base seal.

Can I add a glaze instead of powdered sugar?

Absolutely. A simple orange glaze made from 1 cup powdered sugar whisked with 2–3 tablespoons of fresh orange juice makes a beautiful, shiny finish. Pour it over the fully cooled cake and let it set for 15 minutes before slicing.

How do I know if my almond flour is fine enough?

Good almond flour should feel almost like fine sand — smooth and consistent, with no large visible pieces. If it feels coarse, pulse it briefly in a food processor before measuring. Blanched almond flour (made from almonds with the skins removed) gives the lightest, most consistent result in this recipe.

Conclusion

This cake is one of those recipes that feels like a warm hug from the inside out—simple, reliable, and made for sharing. If you’d like a related take that brings in a different citrus and texture, the Blood Orange, Cornmeal, and Ricotta Cake – Apt. 2B Baking Co. is a lovely read for inspiration. Try this Orange Almond Ricotta Cake when you want something effortless, comforting, and quietly special for family and friends.

Orange Almond Ricotta Cake