Browse by
Browse by
Browse by
Browse by
Orange Almond Ricotta Cake
Tested by Dixie Crystals
Chef Eddy Recipe
Orange Almond Ricotta Cake
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

Tender, moist and above all, delicious! This gluten-free cake can also be easily frozen and thawed when needed.


Prep time
Bake/Cook time
0:45 to 0:50
8 Servings
Sign in to post a comment

Orange Almond Ricotta Cake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:45 to 0:50
Yield :
8 Servings


  • 1/2 cup unsalted butter, very soft
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 4 large eggs, separated
  • Zest of 2 large oranges, no white bitter pith
  • 2 teaspoons vanilla extract
  • 2 1/3 cups almond flour*
  • 1 cup ricotta cheese, regular or low fat
  • 1/2 cup sliced almonds
  • Orange slices, optional for decoration

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Brush sides of an 8 or 9-inch round baking pan and sprinkle with flour.  If available, line bottom with a round disc of parchment paper for easy removal. 
  3. In a large mixing bowl, mix butter until light and fluffy.  Add 3/4 cup sugar and mix thoroughly.
  4. Add one egg yolk at a time waiting for previous added yolk to be fully incorporated before adding next and scrape in between additions.
  5. Add orange zest, vanilla extract and almond flour and mix until smooth. Add ricotta cheese and blend until combined.
  6. In a separate bowl, whip egg whites and remaining sugar until medium firm peaks form. Gently fold into flour mixture.
  7. Scrape batter into prepared pan and sprinkle the surface with sliced almonds.
  8. Place in oven and bake until center of cake springs back when lightly pressed with a finger, about 45 minutes.
  9. When cooled for about 30 minutes place a strong paper towel or kitchen towel on the surface of cake . Cover with a thin cutting board or large plate. Turn upside down and remove pan. Place a serving platter onto cake and turn upside down once more.
  10. When cooled completely decorate with orange supremes and sprinkle with powdered sugar. 


Well stocked grocery stores often sell almond flour/meal in bulk at a discount. This cake can easily be frozen after baking and thawed when needed.   

Shout Out To Our Baking Friends
    ::    Kelly Shepard    ::    Lori R    ::    Christy    ::    Laura D    ::    Ragan J    ::    Stephanie    ::    ddd    ::    nessa    ::    Chef JuJu    ::    Kennisha    ::    kathydawkins    ::    mike a    ::    Caleb C    ::    smilingredangel    ::    karen loves daniels    ::    Conner T Hendricks    ::    Alicia W    ::    jodie    ::    chickenladysc    ::    Pam
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.