Light, airy, simple - this almond ricotta cake recipe is perfect anytime, but especially as a lightly sweet treat for Easter or Mother's Day!

My love for cakes has evolved over the years. When I was a teenager I adored those single layer white cakes from the grocery store. You know the ones with white frosting, minimally decorated and just you know, like ten bucks? Okay, please don't go ew! I mean, you can, I do agree, but I loved cake so much then, and, well, it was a treat occasionally! But just for the record, I do not eat this kind of cake anymore...in fact most cakes with frosting I can't really tolerate today due to the artificial, super-sugary taste.

And this is why I make homemade cakes and frosting. I don't say that to put myself on a pedestal of some kind for making homemade baked goods. I think it's just because once you stop eating premade foods with bad / artificial ingredients, your tastebuds adapt and you can't go back (or at least can't go back without maybe feeling a little sick later!).

Which brings me to this beautiful, single layer unfrosted cake! This cake is a simple little masterpiece...if I do say so myself.

Why is this cake so incredible? I think the first reason is because it truly isn't like other cakes. As you can tell from the title of the recipe, the cake has ricotta cheese in it. Not just a little bit, but quite a bit. That's what gives this cake its unusually soft and pillowy texture, not to mention the moisture a cake like this needs since there isn't any frosting. Nor does it need any! I promise you won't miss it.

Another fun little bit to this cake is the sliced almond topping. It compliments the almond extract perfectly and adds that little crunchy texture the cake needs. So, so delightful!

Another reason this cake is so incredible is because it is a one-bowl cake! Yes, you make it all in one bowl and then transfer it to a springform pan. You could make this in a cake pan, but honestly, the springform pan works better for this cake because of the removable bottom. With this cake's light and delicate texture, I fear it may not escape the removal of the pan otherwise. That's why the springform pan works best for this application.

This would be a perfect cake for Easter or Mother's Day. Light and airy. Simple and not heavy. It's for those kinds of holidays when you want something special but also low-pressure and that everyone will feel good about instead of...not so good about...later.

Enjoy, friends!