Over the years, I’ve tested and refined this almond ricotta cake many times to get the texture just right. The best Italian cakes are often the simplest ones, and this recipe proves it. With easy-to-find ingredients and a straightforward method, it’s the kind of cake anyone can make at home.

In Italy, cakes like this are often served in the morning with coffee, and that’s one of my favorite ways to enjoy them. This is the cake I make whenever I know we have company coming. I bake it ahead of time and leave it on the counter so guests can slice a piece with coffee in the morning or enjoy it as a simple dessert after dinner.

I do the same thing with my lemon ricotta cake and lemon ricotta cookies, two other Italian-inspired desserts that are always favorites when we have friends or family visiting. Like those recipes, this cake is moist, light, not overly sweet, and it stays tender for days. If you’re looking for a simple almond ricotta cake recipe that stays moist, tender, and light, this Italian classic is one you’ll make again and again.

Why You’ll Love This Recipe

• Perfect for beginner bakers. This is a simple, foolproof ricotta cake recipe with straightforward steps and no special equipment required.
• Uses pantry staples. Everything in this almond ricotta cake can be found at most grocery stores, and many of the ingredients are likely already in your kitchen.
• Classic Italian flavor. It’s rich, moist, and full of almond flavor with that bakery-quality texture you expect from a traditional Italian cake.
• Stays moist for days. Thanks to the ricotta and almond flour, this cake holds its texture beautifully and doesn’t dry out quickly.
• Great for entertaining. It’s elegant enough for holidays but simple enough to serve on a regular weekday with coffee.

Jenn’s Tip: Drain the ricotta well before using. Place the ricotta in a fine mesh strainer set over a bowl and refrigerate for at least 1 to 2 hours to remove excess moisture. This simple step helps prevent the cake from becoming dense or damp and ensures a light, tender crumb.

Ingredients

• Unsalted butter — Adds richness and structure to the cake while creating a tender crumb
• Granulated sugar — Sweetens the cake and helps create a soft, moist texture
• Vanilla extract — Adds warmth and depth to balance the almond flavor
• Almond extract — Enhances the natural almond flavor in the cake without overpowering it
• Eggs — Provide structure and help the cake rise properly
• Whole milk ricotta — Keeps the cake incredibly moist and tender without making it heavy
• Finely ground blanched almond flour — Gives the cake its soft texture and subtle almond flavor
• Baking powder — Helps the cake rise and keeps the crumb light
• Kosher salt — Balances sweetness and enhances flavor
• Powdered sugar — A simple dusting adds an elegant finishing touch

How to Make Almond Ricotta Cake

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly butter the parchment.

2. In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 2 minutes, until smooth, pale, and slightly lightened.
4. Add the vanilla extract and almond extract and mix until combined.
5. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
6. Add the drained ricotta and mix on low speed just until fully incorporated.
7. Add the dry ingredients and mix on low speed just until combined. Do not overmix.
8. Pour the batter into the prepared pan and smooth the top.

9. Bake for 45 to 55 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for at least 30 minutes. Run a knife around the edges, invert onto a plate, remove the parchment, then flip right side up.

11. Cool completely before dusting with powdered sugar and slicing.

Storage & Freezing

This almond ricotta cake keeps beautifully because of the ricotta and almond flour. Store the cake loosely covered at room temperature for up to 2 days. For longer storage, cover and refrigerate for up to 4 days. Bring to room temperature before serving for the best texture. This cake also freezes very well.

Slice the cooled cake, wrap each piece individually in plastic wrap, and place the slices in a freezer-safe container or bag. Freeze for up to 2 months and thaw at room temperature before serving.

FAQ’s

More Italian Dessert Recipes

If you enjoyed this almond ricotta cake, here are a few more Italian dessert recipes to try:

• Lemon Ricotta Cake
• Peach Crostata
• Cannoli Cream Filling
• Lemon Ricotta Cookies

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Almond Ricotta Cake

This Almond Ricotta Cake is a classic Italian cake recipe that’s easy to make with no special equipment and uses pantry ingredients. It’s rich and moist with bakery-quality flavor right in your own kitchen.

Course Dessert

Cuisine Italian

Keyword almond flour cake, almond ricotta cake, italian dessert, italian ricotta cake, ricotta cake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 people

Calories 521kcal

Equipment

• 9-inch round cake pan
• parchment paper

Ingredients

• 5 ounces unsalted butter softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 large eggs room temperature
• 15 ounces whole milk ricotta well drained
• 2¼ cups finely ground blanched almond flour
• 2½ teaspoons baking powder
• ½ teaspoon kosher salt
• Powdered sugar for dusting

Instructions

• Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment.
• In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for about 2 minutes, until pale and creamy.
• Add vanilla extract and almond extract and mix until combined.
• Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
• Add drained ricotta and mix on low speed just until fully incorporated.
• Add the dry ingredients and mix on low speed just until combined. Do not overmix.
• Pour batter into prepared pan and smooth the top.
• Bake for 45 to 55 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for at least 30 minutes. Run a knife around the edges, invert onto a plate, remove the parchment, then flip right side up.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• Drain the ricotta well before using. Place the ricotta in a fine-mesh strainer or cheesecloth-lined sieve over a bowl and refrigerate for at least 1–2 hours. Excess moisture can make the cake crumb feel damp.
• Cream the butter and sugar for the full 2 minutes. This step adds air to the batter and helps create a lighter texture.
• Let the cake cool completely before slicing. The cake firms up as it cools and will slice much more cleanly.
• Storage: Store loosely covered at room temperature for up to 2–3 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.
• Freezing tip: This cake freezes beautifully. Slice and wrap individual pieces tightly, then freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 34g | Protein: 15g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 348mg | Potassium: 85mg | Fiber: 3g | Sugar: 26g | Vitamin A: 768IU | Calcium: 264mg | Iron: 2mg

The post Almond Ricotta Cake appeared first on Italy In Your Kitchen.

If you’ve never had Lemon Ricotta Cookies, you’re in for a treat. It’s a classic Italian cookie recipe that my family has been making for years. We always have them at Christmas, but they’re also delicious in the spring and summer.

The key to a bakery-style ricotta cookie is to buy high quality full-fat ricotta, drain it well of excess liquid, and don’t over-mix the cookie dough. These are one of my favorite cookies to make for a party since I can prep the dough in advance and chill it for up to a day. Then I just scoop and bake for a quick dessert. Be sure to also try my Lemon Ricotta Cake, you won’t want to miss it!

Why You’ll Love this Recipe

• Great cookie recipe for beginner bakers. These are so simple to prepare with a hand mixer and a couple of bowls.
• Easy to prep in advance. The dough for these ricotta cookies does need to be chilled before baking. This makes it a great cookie to prepare in advance making entertaining even easier!
• The perfect cookie for gifting. Whether it’s a holiday or a dinner party, I love making these lemon ricotta cookies to bring to any event. They’re always gone in the blink of an eye!

Jenn’s Tip: When making these ricotta cookies with lemon, use whole milk ricotta for the best flavor and texture. A high quality cheese is so important here.

What is a Ricotta Cookie?

It’s a traditional Italian cookie that are popular in the Italian-American culture. They have a soft, cake-like texture thanks to the ricotta cheese.

They are originally from Sicily and parts of Southern Italy. Ricotta has long been used in desserts there to make them light and airy but also rich in texture.

Ingredients

Cookies:

• Whole milk ricotta cheese: No part-skim ricotta for this cookie recipe! I like to buy the highest quality brand possible since it makes a different in the texture as well as flavor.
• Unsalted butter: You will want to soften this in advance.
• Granulated sugar: Responsible for sweetening the dough perfectly.
• Large egg: Binds the lemon ricotta dough together.
• Lemons: We’ll be using both the zest and juice from these for maximum citrus flavor!
• All-purpose flour: Provides the structure to the cookie dough.
• Baking powder: Leavening agent that helps the cookies to rise.
• Salt: A small pinch brightens the lemon and blances the flavors.
• Powdered sugar: Used for rolling the cookies prior to baking for that classic white crinkle texture.

Lemon glaze:

• Powdered sugar: The base to any glaze that sweetens it and gives it that glossy top.
• Fresh lemon juice: The liquid that thins the glaze to the right consistency to coat the top of the cookie beautifully.

How to Make Lemon Ricotta Cookies

1. At least 1 hour before baking, drain the ricotta. Line a small colander with cheesecloth, paper towel, or a clean kitchen towel, add the ricotta, and set it over a bowl in the refrigerator. Let excess liquid drip off. While the ricotta drains, let the butter and egg come to room temperature.
2. Add the flour, baking powder, and salt to a small bowl and stir to combine. Set aside.

3. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
4. Add the softened butter and granulated sugar to a mixing bowl and beat for 1-2 minutes, until light and creamy.
5. Add the egg and mix until fully combined, scraping down the sides of the bowl.
6. Add the drained ricotta, lemon zest, and lemon juice and mix again until the mixture looks smooth and creamy.

7. Add the flour mixture to the bowl in two additions, mixing on low or with a spatula just until you have a soft, sticky dough. Do not over-mix.
8. Cover the bowl and refrigerate the dough for about 45 to 60 minutes, until it firms up and is easy to scoop.
9. Add powdered sugar for rolling to a small bowl. Use a small cookie scoop (about 1 Tablespoon) or a spoon to portion the chilled dough into 1 to 1 and 1/4 inch balls. Roll each ball between your hands to smooth it, then roll it in powdered sugar so it is fully coated. Place the coated dough balls on the prepared baking sheets, leaving a little space between each cookie.
10. Bake for about 11 to 13 minutes, or until the bottoms are lightly golden and the tops are set with small cracks. The cookies should still feel soft in the center. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

11. To make the lemon glaze, add the powdered sugar, 2 Tablespoons of lemon juice to a small bowl. Stir until smooth and thick. Add more lemon juice, a few drops at a time, as needed, until the glaze is thick but slowly pours off a spoon in a ribbon.
12. Set the cooled cookies on a wire rack over a sheet of parchment. Spoon a small amount of glaze on top of each cookie, letting it gently spread toward the edges but not completely cover the crackles.
13. Let the glaze dry at room temperature until it is set and no longer tacky. The texture improves as the glaze dries; it will lose any pasty feeling and become smooth and slightly firm on top while the cookies stay soft and tender inside.

Expert Tips

• Be sure to drain your ricotta well before mixing into the cookies. Well-drained ricotta is the key to getting soft cookies that are not wet or gummy in the center. Aim for at least 1 hour of draining time, or longer if the ricotta looks very wet.
• Avoid over-baking so they stay moist. The cookies should bake up with a light crackled outside layer from the powdered sugar and a chewy, soft middle.
• The lemon glaze should be on the thicker side. Let it dry completely so it loses any grainy texture and sets into a smooth, slightly firm cap. If your icing is too loose, simply add more powdered sugar by the tablespoon until it’s easy to drizzle but sets nicely.
• Make sure your baking powder is fresh, especially if you only bake a few times a year; old baking powder won’t give the cookies a nice puff and crackle.
• Don’t over-mix your cookie dough. This is key to a tender lemon ricotta cookie that almost melts in your mouth.
• Use a cookie scoop to make even mounds of cookie dough. This helps the dough to bake evenly so no cookies bake for too long and become crunchy.

Storage

To store any leftover lemon ricotta cookies, keep the glazed cookies in an airtight container at room temperature for up to 3 days.

To freeze the cookies, bake and cool the cookies, but don’t add the glaze. Freeze in a single layer until firm, then transfer to a container. Thaw at room temperature and glaze just before serving.

FAQs

More Italian Dessert Recipes

• Cannoli Cream Recipe
• Peach Crostata
• Italian Lemon Ricotta Cake

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Lemon Ricotta Cookies

Soft lemon ricotta cookies with a crackled powdered sugar crust and a thick lemon glaze. These Sicilian-inspired cookies are light, tender, and just a little chewy in the center—perfect with an espresso or as a not-too-sweet breakfast treat.

Course Dessert

Cuisine Italian

Keyword italian lemon cookies, lemon ricotta cookies, sicilian ricotta cookies, soft lemon cookies

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Drain ricotta & Chill dough 1 hour hour 30 minutes minutes

Total Time 2 hours hours 7 minutes minutes

Servings 24 cookies

Calories 139kcal

Equipment

• mixing bowls
• Hand mixer or stand mixer
• Small cookie scoop (about 1 Tablespoon capacity)
• Baking sheets
• parchment paper
• Wire cooling rack

Ingredients

Cookies

• 1 cup whole milk ricotta cheese
• 4 tablespoons unsalted butter softened
• 3/4 cup granulated sugar
• 1 large egg at room temperature
• Zest of 2 lemons finely grated
• 1 tablespoon fresh lemon juice
• 1 3/4 cups all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup powdered sugar for coating the dough balls

Lemon glaze

• 1 1/2 cups powdered sugar sifted if lumpy
• 2 to 3 tablespoons fresh lemon juice

Instructions

• At least 1 hour before baking, drain the ricotta. Line a small colander with cheesecloth, paper towel, or a clean kitchen towel, add the ricotta, and set it over a bowl in the refrigerator. Let excess liquid drip off. While the ricotta drains, let the butter and egg come to room temperature.
• Add the flour, baking powder, and salt to a small bowl and stir to combine. Set aside.
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Add the softened butter and granulated sugar to a mixing bowl and beat for 1-2 minutes, until light and creamy.
• Add the egg and mix until fully combined, scraping down the sides of the bowl.
• Add the drained ricotta, lemon zest, and lemon juice, and mix again until the mixture looks smooth and creamy.
• Add the flour mixture to the bowl in two additions, mixing on low or with a spatula just until you have a soft, sticky dough. Do not overmix.
• Cover the bowl and refrigerate the dough for about 45 to 60 minutes, until it firms up and is easy to scoop.
• Add powdered sugar for rolling to a small bowl. Use a small cookie scoop (about 1 Tablespoon) or a spoon to portion the chilled dough into 1 to 1 and 1/4 inch balls. Roll each ball between your hands to smooth it, then roll it in powdered sugar so it is fully coated. Place the coated dough balls on the prepared baking sheets, leaving a little space between each cookie.
• Bake for about 11 to 13 minutes, or until the bottoms are lightly golden and the tops are set with small cracks. The cookies should still feel soft in the center. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
• To make the lemon glaze, add the powdered sugar, 2 Tablespoons of lemon juice to a small bowl. Stir until smooth and thick. Add more lemon juice, a few drops at a time, as needed, until the glaze is thick but slowly pours off a spoon in a ribbon.
• Set the cooled cookies on a wire rack over a sheet of parchment. Spoon a small amount of glaze on top of each cookie, letting it gently spread toward the edges but not completely cover the crackles.
• Let the glaze dry at room temperature until it is set and no longer tacky. The texture improves as the glaze dries; it will lose any pasty feeling and become smooth and slightly firm on top while the cookies stay soft and tender inside.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• Well-drained ricotta is the key to getting soft cookies that are not wet or gummy in the center. Aim for at least 1 hour of draining time, or longer if the ricotta looks very wet.
• The cookies should bake up with a light crackled crust from the powdered sugar and a chewy, soft middle. Avoid overbaking so they stay moist.
• The lemon glaze should be on the thicker side; let it dry completely so it loses any grainy texture and sets into a smooth, slightly firm cap.
• These cookies are lovely with coffee and are not overly sweet, so they work as a breakfast or mid-morning treat as well as dessert.
• For storage, keep the glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, bake and cool the cookies, but skip the glaze. Freeze in a single layer until firm, then transfer to a container. Thaw at room temperature and glaze just before serving.
• Use whole milk ricotta for the best flavor and texture.
• Make sure your baking powder is fresh, especially if you only bake a few times a year; old baking powder won’t give the cookies a nice puff and crackle.
• Bake on the center rack so the cookies cook evenly, and the bottoms don’t brown too quickly.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 58mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

The post Lemon Ricotta Cookies appeared first on Italy In Your Kitchen.

I first fell in love with cannolis in Sicily, where I tasted some of the best of my life. At a famous cooking school, I learned how to make both the crisp shells and the creamy cannoli filling by hand, an experience I’ll never forget. Now, I make this recipe often because it shows how simple Italian desserts can be. With just a few ingredients, you can whip up cannoli cream in the morning, chill it during the day, and enjoy a true Italian dessert by evening.

If you love easy, authentic Italian desserts, you’ll also enjoy my Italian Lemon Ricotta Cake.

Why You’ll Love This Recipe

• Easy to make – Only a handful of ingredients and a whisk are all you need.
• Perfect for making ahead – Mix the cream in the morning, refrigerate, and it’s ready to pipe into shells at dessert time.
• Versatile uses – Fill shells, serve it as a cannoli dip with cookies, or even use it as a cake frosting or cookie sandwich filling.

What is a Cannoli

Cannoli are a traditional Sicilian pastry made from crisp, fried pastry shells filled with sweet ricotta cream. The word “cannoli” comes from cannolo, meaning “little tube” in Italian.

Originating in Palermo, they’ve become one of the most iconic Italian desserts worldwide. Traditionally, cannoli are finished with candied orange peel, but today pistachios and chocolate chips are also popular.

Jenn’s Tip: Always fill the shells just before serving, otherwise, they’ll go soggy.

Ingredients

• Regular cannoli shells or mini cannoli shells – the crisp, fried pastry tubes that hold the cream; store-bought makes this recipe quick and easy.
• Whole milk ricotta – the base of authentic cannoli filling, providing rich, creamy texture and traditional flavor.
• Powdered sugar – sweetens the cream while keeping it smooth; sift before adding for best results.
• Vanilla extract – adds warmth and depth to balance the ricotta.
• Cinnamon – adds a subtle spiced note found in many Sicilian cannolis.

Instructions

1. Drain the ricotta by placing it in a fine-mesh sieve or wrapping it in cheesecloth set over a bowl. Refrigerate and drain overnight for best results. If short on time, drain for at least 2 hours.

1. (Optional for a smoother filling) Press the ricotta through a fine mesh sieve to remove any graininess.
2. In a mixing bowl, combine ricotta, powdered sugar, vanilla, and cinnamon.

1. Mix gently with a whisk until just combined. Avoid using an electric mixer, as it can cause the filling to become watery.
2. Refrigerate the filling for at least 1 hour, or up to 2 days, to firm up.
3. Pipe the filling into the shells just before serving.
4. (Optional) Dip the ends in mini chocolate chips, crushed pistachios, or candied orange peel for garnish.

Expert Tips

• Drain ricotta overnight for the thickest cream. A 2-hour drain works in a pinch.
• Keep ingredients chilled—no need for room temperature ricotta.
• Refrigerate the cream before filling—it sets beautifully after an hour or two.
• Fill shells last minute to keep them crispy.

Variations and Mix-Ins

• Mini chocolate chips
• Crushed pistachios
• Candied orange peel (traditional)
• Serve as a cannoli dip with Italian cookies or broken mini shells (my kids’ favorite way).
• Use as cake filling, frosting, or in cookie sandwiches.

Storage and Make Ahead

Cannoli are always best freshly filled and eaten right away. Store unfilled shells in an airtight container at room temperature until ready to use.

Keep the cannoli cream covered in the refrigerator for up to 2 days, stirring gently before piping. Do not freeze cannoli cream, as it will separate and lose its smooth texture.

FAQ’s

More Easy Italian Dessert Recipes

• Peach Crostata
• Italian Lemon Ricotta Cake

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How to make cannoli cream (cannoli filling recipe)

This homemade cannoli filling is thick, creamy, and made with just a few simple ingredients. Fill and serve right away for that classic crispy shell and luscious creamy center, or serve as a dip with your favorite Italian cookie or cannoli shells.

Course Dessert

Cuisine Italian

Keyword cannoli cream, cannoli dip, cannoli filling, cannoli shells and filling, how to make cannoli filling

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 100kcal

Equipment

• Fine mesh sieve or cheesecloth for draining the ricotta
• Mixing bowl
• Whisk
• Pastry bag

Ingredients

• 12 regular cannoli shells or 24–30 mini cannoli shells – store-bought or homemade filled just before serving
• 32 ounces whole milk ricotta – well-drained preferably overnight in the refrigerator (minimum 2 hours if short on time)
• ¾ cup powdered sugar – sifted for smoothness use up to 1 cup if you prefer a sweeter filling
• 1 teaspoon vanilla extract – adds flavor depth
• 1 Pinch of cinnamon

Instructions

• Drain the ricotta by placing it in a fine-mesh sieve or wrapping it in cheesecloth set over a bowl. Refrigerate and drain overnight for best results. If short on time, drain for at least 2 hours.
• (Optional for a smoother filling) Press the drained ricotta through a fine mesh sieve to remove any graininess.
• In a mixing bowl, combine the ricotta, powdered sugar, vanilla extract, and cinnamon.
• Mix gently using a whisk until just combined. Avoid using an electric mixer as it can cause the filling to become watery.
• Cover the bowl and refrigerate the filling for at least 1 hour, or up to 2 days, to firm up.
• When ready to serve, pipe the filling into the cannoli shells using a pastry bag or a spoon. Serve immediately for the best texture and flavor.
• (Optional) Dip the ends of the filled cannoli into mini chocolate chips, crushed pistachios, or candied orange peel for a traditional garnish.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• Cannoli are always best filled and eaten right away so the shells stay crisp.
• Store unfilled shells in an airtight container at room temperature until ready to use.
• Keep the filling covered in the refrigerator for up to 2 days. Stir gently before piping.
• This recipe makes enough filling for about 12 regular cannoli or 24–30 mini cannoli.
• For garnish, mini chocolate chips and pistachios are easy to find, while candied orange peel is the most traditional but can be harder to source outside of Italy.
• Variation: You can also serve the filling as a cannoli dip with broken mini shells or Italian cookies for dipping. Garnish with chocolate chips, pistachios, or both. This is actually how my kids prefer to eat it!

Nutrition

Serving: 1g | Calories: 100kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4.5g | Saturated Fat: 2.5g | Sodium: 40mg | Sugar: 6g

The post How to Make Cannoli Cream (Cannoli Filling Recipe) appeared first on Italy In Your Kitchen.

When peach season arrives every summer, there’s nothing I love more than using them in all sorts of sweet and savory recipes. This Peach Crostata recipe is one of my go-to desserts since it’s so much easier to make than a pie – it takes only 10 minutes to assemble before baking!

I’ve tested this Peach Crostata recipe five times to get it just right, and I can confidently say it’s even better than peach pie or cobbler (my family tells me so too!). With less than 10 ingredients, it’s one of those desserts you can quickly whip up any night of the week. I always like to keep it easy by using a store-bought pie crust, but you can use homemade too.

We love the flavors in this rustic peach tart. The almond extract adds just the right touch of warmth, and the turbinado sugar gives the crust its signature crunch. Serving it with vanilla gelato takes it over the top…so much so that my husband has now deemed it his favorite summer dessert. If you love a sweet recipe, don’t miss my other reader-favorite Italian Lemon Ricotta Cake.

Reader Gina Said: “This was such an easy delicious Summer dessert!!! Thank you !”

Why You’ll Love This Recipe

• Quick and easy. Just 10 minutes of hands-on prep, one baking sheet, and no special tools required.
• Fresh or frozen peaches work. Use fresh peaches in summer or frozen ones any time of year—this crostata is always in season.
• Beautifully rustic. A free-form tart (called a crostata in Italy or galette in France) that feels elegant but unfussy.
• Summer flavor in every bite. Brown sugar and almond extract highlight the sweetness of ripe peaches without overpowering them.
• Perfect for gatherings. Serve warm or at room temp with ice cream, whipped cream, or powdered sugar.

What Is a Peach Crostata?

A peach crostata is a free-form tart made by folding a pastry crust around a simple fruit filling. Unlike pie, a crostata doesn’t need a dish. All you have to do is roll the crust, fill, fold, and bake. The crust becomes golden and crisp, while the filling turns soft and jammy. We think it’s better than pie!

Jen’s Tip: The best peaches for crostata are ripe yellow peaches, which hold their shape beautifully when baked and are easy to slice. Yellow peaches also have the perfect sweet-tart flavor that pairs well with the flaky crust. Frozen peaches work too — just thaw and drain well to avoid excess moisture.

Ingredients

• Store-bought pie crust – Let it sit at room temperature for 10–15 minutes before using so it’s pliable and easy to fold. You can also use homemade pie crust if you desire.
• Sliced peaches – Use fresh when in season, or frozen (thawed and well-drained) any time of year.
• Dark brown sugar – Adds depth and a subtle molasses note.
• Cinnamon – Just enough for warmth.
• Vanilla extract – For classic sweetness.
• Almond extract – A little goes a long way; it deepens the peach flavor beautifully.
• Kosher salt – Balances the sweetness.
• Heavy cream – Brushed on the crust for a golden finish.
• Turbinado sugar – Adds sparkle and crunch to the edges.

How to Make Peach Crostata

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Let the crust sit out for 10–15 minutes, then unroll it onto the baking sheet.
3. Toss the sliced peaches with brown sugar, cinnamon, vanilla, almond extract, and salt. Let sit for 10–15 minutes.

4. Drain off the extra juice from the peaches.
5. Spoon the peach mixture into the center of the crust, leaving a 2-inch border around the edges.

6. Fold the edges of the crust up over the filling, pleating as you go.

7. Brush the crust with heavy cream and sprinkle with turbinado sugar.
8. Bake for 40–45 minutes until golden and bubbling.
9. Cool for 15–20 minutes before slicing and serving. Optional: serve with a scoop of vanilla gelato or ice cream.

Substitutions and Variations

• Use homemade crust if preferred. Roll it cold and chill the assembled tart before baking.
• Frozen peaches also work great. Just thaw and pat dry first. We recommend using frozen when fresh are out of season to have great texture and flavor.
• Change the sugar. Swap brown sugar for coconut or white sugar if desired.
• Use a fruit mixture. Add a handful of berries for a mixed fruit twist.
• Add some nuts. Top with slivered almonds before baking for extra crunch.

Expert Tips

• Thaw and drain frozen peaches well to prevent sogginess. Pat dry with a paper towel.
• If using frozen fruit, consider adding an extra tablespoon of sugar to balance the flavor.
• To serve fresh for guests, you can assemble the tart ahead of time and refrigerate it, unbaked, for up to 4 hours before baking.
• If using a ready-made pie crust, let it soften for 10–15 minutes before unrolling — this helps prevent cracking when folding.
• Brush with heavy cream or egg wash to make the crust golden brown —either works! Just don’t skip the turbinado sugar on top for the crunch.
• Don’t skip the heavy cream on the crust. You can also use egg wash if you desire, but this is what gives it that deep golden brown color and perfect texture.

Serving Suggestions

We love to serve this peach crostata warm or at room temp with:

• A scoop of vanilla gelato or ice cream
• Dollop of whipped cream
• Light dusting of powdered sugar

Storage

Leftovers keep well in an airtight container in the refrigerator for 2–3 days. To reheat, place in a low oven until warmed through.

You can also freeze the baked crostata once it’s completely cooled. Wrap tightly in foil and store for up to one month.

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Peach Crostada

This Peach Crostata is a simple summertime dessert that can be made with fresh or frozen peaches. It's foolproof to assemble, thanks to store-bought pie crust, and is a delicious treat that's ready in under an hour. Serve it with a scoop of ice cream or gelato on top and I guarantee it will disappear in minutes.

Course Dessert

Cuisine Italian

Keyword caprese salad with peaches, easy dessert, summer dessert

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 170kcal

Ingredients

• 1 store‐bought pie crust, let sit at room temp for 10-15 minutes
• 3 cups sliced peaches, fresh or frozen
• 1/3 cup dark brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/16 teaspoon kosher salt
• 1 tablespoon heavy cream, for brushing the crust
• 1 tablespoon turbinado sugar, for sprinkling on top

Instructions

• Preheat your oven to 375°F and line a baking sheet with parchment paper.
• Roll out the store‐bought pie crust on a parchment-lined baking sheet.
• In a mixing bowl, gently toss the sliced peaches with brown sugar, cinnamon, vanilla extract, almond extract, and salt. Let it sit for 10–15 minutes to release some juices.
• Strain off any excess liquid before placing the peaches on the crust—this prevents sogginess, especially if using frozen or very ripe peaches.
• Arrange the peach mixture in an even layer in the center of the crust, leaving about a 2-inch border all around.
• Fold the edges of the crust over the peaches, pleating as needed so that the center remains open.
• Brush the crust with heavy cream and sprinkle with turbinado sugar.
• Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
• Remove from the oven and allow to cool for about 15-20 minutes. Dust lightly with powdered sugar before serving, if desired.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Tips: 

• • Thaw and drain frozen peaches well to prevent sogginess. Pat dry with a paper towel.

• • If using frozen fruit, consider adding an extra tablespoon of sugar to balance the flavor.

• • Let the crust soften for 10–15 minutes before using—this prevents cracking when folding.

• • Brush with heavy cream or egg wash—either works! Just don’t skip the turbinado sugar on top.

• • Serve with vanilla gelato for the perfect finish.

Storage:

• Leftovers keep well in an airtight container in the refrigerator for 2–3 days. To reheat, place in a low oven until warmed through.
• You can also freeze the baked crostata once it’s completely cooled—wrap tightly in foil and store for up to one month. To serve fresh for guests, you can assemble the tart ahead of time and refrigerate it, unbaked, for up to 4 hours before baking.

 

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 116mg | Potassium: 106mg | Fiber: 1g | Sugar: 15g | Vitamin A: 216IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

The post Peach Crostata appeared first on Italy In Your Kitchen.

You don’t need to be a pastry chef to make this Italian lemon ricotta cake. It’s simple, is made from start to finish in about an hour, and uses basic ingredients you probably already have. The result? A light, flavorful cake that feels special without any stress. It’s perfect for any occasion—brunch, birthdays, or just because.

This lemon ricotta cake brings back memories of my trip to the Amalfi Coast, where citrus trees lined every street and ricotta-based desserts were on every menu. It’s a cake my family now requests every Easter—and it disappears faster than I can cut the slices.

Why You’ll Love this Recipe

• No pastry skills required – Just mix and bake.
• No special equipment needed – A bowl, a whisk or mixer, and you’re good to go.
• One-bowl recipe with minimal ingredients – Simple and fuss-free. Clean up is quick and easy.
• A decadent, restaurant-worthy cake in just one hour – Simple enough for a weekday, elegant enough for guests.
• Bright citrus flavor – Lemon zest and juice keep every bite fresh and light.

What is Lemon Ricotta Cake?

Italian ricotta cake is a soft and airy dessert made with ricotta cheese, which gives it a creamy, moist texture. These types of cakes are common in Southern Italy, especially in regions like Sicily and Campania, and are often enjoyed at breakfast with espresso or as a light dessert. This version combines the tang of lemon with the richness of ricotta for a flavor that’s bright but balanced.

Jenn’s Pro Tip: For the best texture, use whole milk ricotta and drain it well before baking.

Ingredients

• Granulated sugar: Sweetens the cake and contributes to its soft crumb.
• Lemon zest: Adds intense, fresh citrus aroma.
• Extra virgin olive oil: Keeps the cake moist and gives a subtle fruity note. Use a mild variety.
• Butter: Adds richness and moisture: bring to room temperature for easy mixing.
• Large eggs: Bind the ingredients and provide structure.
• Whole milk ricotta: Full-fat and well-drained ricotta ensures a creamy texture without excess moisture. Be sure to drain the ricotta, we have all the tips for that below.
• Fresh lemon juice: Brightens the cake with natural acidity. Fresh is best.
• Vanilla extract: Balances the tartness and adds warmth.
• All-purpose flour: Provides structure. You can substitute a 1:1 gluten-free flour blend if needed.
• Baking powder: Helps the cake rise.
• Baking soda: Reacts with lemon juice for added lift.
• Kosher salt: Enhances all the flavors.
• Powdered sugar (optional): For a beautiful finish when dusted on top.

How to make Lemon Ricotta Cake

• Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
• Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Step 3: In a large mixing bowl, combine the softened butter, olive oil, granulated sugar, and lemon zest. Using a stand mixer with a paddle attachment (or a hand mixer), beat on medium speed until light and creamy, about 2 minutes.

• Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

• Step 5: Add the ricotta cheese and mix on low speed until fully combined.
• Step 6: Gradually add the dry ingredients to the butter-sugar-ricotta mixture, mixing on low speed just until combined. Avoid over-mixing.

• Step 7: Mix in the fresh lemon juice and vanilla extract until incorporated.
• Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

• Step 9: Allow the cake to cool in the pan on a wire rack for about 20 minutes. Then, remove the outer ring of the springform pan and let the cake cool completely.

Expert Tips

• Drain your ricotta. Even “whole milk” ricotta can be watery—use a fine mesh sieve to remove excess moisture.
• Don’t over-mix the cake batter. Stir just until combined to keep the cake tender.
• Cool completely before slicing. This allows the cake to set properly.
• Use fresh lemon juice. Bottled lemon juice won’t give you the same brightness.
• Dust with powdered sugar once the cake is fully cooled and just before serving. It dissolves if added too early.
• Try flavor twists. Swap lemon for orange or add a splash of almond extract.

Storage and Freezing

You can store this lemon ricotta cake at room temperature for up to 2 days, covered tightly with plastic wrap or in an airtight container. For longer storage, keep it in the fridge for up to 5 days—it actually gets even more moist and flavorful after a day or two. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. It freezes well for up to 2 months. Thaw in the refrigerator overnight or at room temperaturefor a few hours before serving.

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Lemon Ricotta Cake

A light and creamy Italian lemon ricotta cake that’s easy to make and perfect for any occasion. Made in just one bowl, it's an elegant dessert that anyone can master successfully.

Course Dessert

Cuisine Italian

Keyword cake, italian ricotta dessert, lemon cake, lemon ricotta cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 people

Calories 260kcal

Equipment

• 9 inch Springform pan -Allows for easy removal of the cake
• Stand mixer or hand mixer

Ingredients

• 1 1/2 cups Granulated sugar
• 2 Lemons, zested
• 1/2 cup unsalted butter, softened
• 1/4 cup Extra virgin olive oil
• 3 Large eggs
• 15 ounces Whole milk ricotta, drained
• 1/4 cup Freshly squeezed lemon juice
• 1 teaspoon Vanilla extract
• 2 cups All-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• Powder sugar, for dusting (optional)

Instructions

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• In a large mixing bowl, combine the softened butter, olive oil, granulated sugar, vanilla, and lemon zest. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on medium speed until light and creamy, about 1 minute.
• Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Add the ricotta cheese and mix on low speed until fully combined. 
• Gradually add the dry ingredients to the butter-sugar-ricotta mixture, mixing on low speed until just combined. Avoid overmixing.
• Mix in the fresh lemon juice until incorporated.
• Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan on a wire rack for about 20 minutes. Then, remove the outer ring of the springform pan and let the cake cool completely. Before serving, dust the top with powdered sugar if desired.

Video

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A post shared by JENN LAPRADE | ITALIAN RECIPES (@italyinyourkitchen)

Notes

Expert Tips

• • Drain your ricotta. Even “whole milk” ricotta can be watery—use a fine mesh sieve to remove excess moisture.
  • Don’t overmix. Stir just until combined to keep the cake tender.
  • Cool completely before slicing. This allows the cake to set properly.
  • Use fresh lemon juice. Bottled lemon juice won’t give you the same brightness.
  • Dust with powdered sugar just before serving. It melts if added too early.
  • Try flavor twists. Swap lemon for orange or add a splash of almond extract.
  • Use a neutral extra virgin olive oil. A mild, fruit-forward olive oil works best for baking. Avoid spicy or robust finishing oils—they can overpower the delicate lemon flavor.

Storage and Freezing

• • Store covered at room temperature for 1–2 days.
  • Refrigerate leftovers for up to 5 days.
  • Freeze individual slices wrapped tightly for up to 2 months.
  • Thaw at room temperature and reheat gently if desired.
  • Don’t freeze with powdered sugar or fresh toppings—add those after thawing.

Nutrition

Calories: 260kcal | Carbohydrates: 62g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 321mg | Potassium: 35mg | Fiber: 1g | Sugar: 38g | Calcium: 64mg | Iron: 2mg

The post Italian Lemon Ricotta Cake appeared first on Italy In Your Kitchen.