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Honey Ricotta Almond Cake

Yield: 1 8" Cake


  • ½ cup (1 stick) unsalted butter, melted

  • 1 c. granulated sugar

  • 2 teaspoons almond extract

  • 1/4 c. Pure Honey Roasted Almond Honey (or regular honey)

  • 4 large eggs

  • 1 c. whole fat ricotta cheese

  • 1 ½ c. almond flour

  • 1 c. all-purpose flour

  • ¼ teaspoon salt

  • 1 ½ teaspoon baking powder

  • ½ c. honey roasted sliced almonds (or regular sliced almonds)

  • ¼ c. Pure Honey Roasted Almond Honey

  • Additional honey for drizzling


  1. Preheat oven to 350°. Grease an 8” round cake pan & line with parchment paper.

  2. In large bowl, whisk together the butter, sugar, almond extract and honey. Add in the eggs, one at a time, and ricotta then whisk until mixture gets lighter in color. Add in almond flour, flour, salt and baking powder and whisk until mixture is smooth (it will be the consistency of cornbread batter).

  3. Pour batter into greased pan. In a small bowl, combine the sliced almonds and honey (this will be sticky!) Dot the top of the cake with the honey almonds and then bake for 50-60 minutes until a toothpick comes out clean.

  4. Let cake cool and then before serving, drizzle the top with more honey.

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