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Italian Almond Ricotta Tea Cakes

Italian Almond Ricotta Tea Cakes

These delicate Italian Almond Ricotta Tea Cakes are light, moist, and irresistibly delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 cakes
Calories 180 kcal

Ingredients
  

  • Base Ingredients:
  • 1½ cups 12 oz whole milk ricotta cheese (drain if watery)
  • 2 cups 200g almond flour (blanched preferred for light texture)
  • ¾ cup 150g granulated sugar
  • 4 large eggs room temperature
  • Zest of 2 lemons
  • 2 teaspoons vanilla extract
  • 1½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • For Finishing:
  • ½ cup sliced almonds
  • Powdered sugar for dusting
  • Optional Glaze:
  • 1 cup powdered sugar sifted
  • 2 tablespoons lemon juice

Instructions
 

  • Step 1: Prepare Your Baking Environment
  • Preheat oven to 325°F (165°C).
  • Line a 12-cup muffin tin with parchment liners or lightly grease mini tart pans.
  • If ricotta is watery, drain it in a fine-mesh sieve for 30 minutes.
  • Step 2: Make the Batter
  • In a large bowl, mix ricotta and sugar until smooth.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in lemon zest and vanilla extract.
  • In a separate bowl, whisk together almond flour, baking powder, and salt.
  • Fold dry ingredients into the wet mixture until just combined (do not overmix).
  • Step 3: Bake the Cakes
  • Divide batter evenly between cups, filling each ¾ full.
  • Sprinkle with sliced almonds.
  • Bake for 25-30 minutes or until golden brown and a toothpick comes out with moist crumbs.
  • Cool in the pan for 10 minutes, then transfer to a wire rack.
  • Step 4: Finishing Touches
  • Simple Version: Dust with powdered sugar before serving.
  • Glazed Version: Whisk together powdered sugar and lemon juice, drizzle over cooled cakes, and let set.

Notes

  • Storage: Keep in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving.
  • Freezing: Freeze in a single layer, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
  • Dairy-Free Option: Use almond or cashew-based ricotta and add 2-3 tbsp non-dairy milk for proper consistency.
  • Make a Large Cake: Use a 9-inch springform pan and bake for 45-55 minutes.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 14gProtein: 6gFat: 12gFiber: 2gSugar: 9g
Keyword almond flour desserts, easy Italian desserts, gluten-free baking, gluten-free tea cakes, Italian Almond Ricotta Tea Cakes, lemon almond cake, ricotta cake recipe, tea cakes recipe
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