Nuns' Cake

Name: Nuns' Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: Cow's milk ricotta cheese 3 cups; Eggs 6; Sugar Approximately 1 1/3 cups 1.3 cups; Almond flour 2.8 cups; Lemon peel 2; Fine salt 1 pinch; Powdered sugar to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 10
Cost: Low

PRESENTATION

This classic Italian nuns’ cake is, honestly, a true testament to the simplicity and honesty of traditional Italian baking. You know, it all started in convents where nuns—who were pretty resourceful—crafted desserts using whatever ingredients were on hand. Super tasty. This cake uses fresh ricotta, eggs, and almond flour. And the result? A moist, creamy texture, really brought to life by the ricotta, and a gentle lemon scent that adds a bright, fresh note to every single bite. If you're thinking about gluten, this almond flour cake is a fantastic choice because it naturally skips wheat flour—pretty much sticking to wholesome, pantry staples.

In Italy, nuns relied on straightforward ingredients and genuine care, creating a dessert that feels, well, both homemade and authentic. Thing is, recipes like this traditional pound cake were shared quietly among convent kitchens, and honestly, you can taste the history in every slice. The tender crumb melts on your tongue. So so good. There's this subtle hint of sweet almond that sets it apart from heavier cakes or overly sugary treats.

Even today, folks all over Italy bake this nuns’ cake when they're craving something with a rich history and a comforting vibe. It’s not just flavor; it’s tradition. Whether you’re diving into various Italian desserts or looking for a special gluten-free option, this cake delivers every time. Its enduring appeal lies in transforming simple, golden ingredients into something quietly great—like magic. A lot of families have their own versions, keeping the spirit of those original convent kitchens alive. Honestly, this cake’s charm isn’t just in its taste but in how it connects people to a time-honored tradition. It reminds us of the simple joys found in genuine, heartfelt cooking. It is seriously a great way to bring a slice of Italy’s rich culinary history into your home, offering a taste of the past with every bite.

INGREDIENTS

For a 10 1/4-inch (26 cm) diameter pan: Cow's milk ricotta cheese 3 cups (750 g); Eggs 6; Sugar 1.3 cups (270 g) - Approximately 1 1/3 cups; Almond flour 2.8 cups (270 g); Lemon peel 2; Fine salt 1 pinch

For decorating: Powdered sugar to taste

Preparation

How to prepare Nuns' Cake

To prepare the Nuns' Cake, first crack the eggs into the bowl of a stand mixer 1, add the sugar 2 and whisk with the whisk attachment for about 5 minutes, until the mixture is pale, voluminous and foamy 3. If you don't have a stand mixer, you can make the batter in a bowl using electric beaters.

Scent the mixture with the grated lemon zest 4, taking care to use only the yellow part. Continue to mix, then incorporate the ricotta little by little, adding one spoonful at a time 5 and waiting for it to be absorbed before adding the next. In a separate bowl, mix the almond flour with the salt 6.

Then add it gradually to the stand mixer 7. Mix for a few more moments until you obtain a homogeneous, soft and fairly creamy batter 8. Line a 10 1/4-inch (26 cm) diameter pan with parchment paper 9 and fill it with the batter.

Gently level the surface with a spatula 10, then bake in a preheated conventional oven at 338°F (170°C) for about 60 minutes, placing the pan on the middle rack. Once baked, let the cake cool completely in the pan: it will be moist and delicate, so it is important to let it settle well before unmolding. When cool, transfer the Nuns' Cake to a serving plate 11 and finish with a dusting of powdered sugar 12.

Storage

The Nuns' Cake can be stored in the refrigerator for 2–3 days.

Freezing is not recommended as the texture could change after thawing.

Tip

Instead of lemon you can use vanilla.

Alternatively, you can use an 11 x 8-inch (28 x 20 cm) rectangular pan.

For correctly preparing gluten-free recipes

For gluten-free recipes, we recommend purchasing only products that bear the crossed-ear symbol on the package, certified gluten-free, as recommended by the AIC (Italian Celiac Association) handbook.

For the translation of some texts, artificial intelligence tools may have been used.