This Italian almond and ricotta cake, known as Torta delle Monache, is a simple and wonderfully fragrant dessert that melts in your mouth. It comes from the Siena area in Tuscany and has very old origins. This cake is sometimes referred to as “nun cake” or “nuns’ cake”, a literal translation of its Italian name.
This is a flourless cake with no yeast, made with just a few wholesome ingredients. Ricotta, eggs, sugar, almond flour, and freshly grated lemon zest come together to create a soft, delicate texture and a light, fresh aroma. No flour, no rising agents, just authentic Italian flavor.
Thanks to the absence of wheat flour, torta delle monache is naturally gluten free, making it a great option for those with dietary restrictions.
This cake is incredibly easy to make and always impresses with its soft, moist texture. Lemon zest plays a key role, giving the cake its signature fragrance.
For the best result, use well-drained ricotta. If needed, let it drain in the refrigerator for a few hours before using it.
Traditionally, torta delle monache is served in small squares rather than slices, as its texture is very soft. Some versions also include a splash of rum or liqueur, which pairs beautifully with the delicate flavor of the cake.
Serve it cold with a generous dusting of powdered sugar to fully enjoy its melt-in-your-mouth texture.
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What Is Torta delle Monache?
Torta delle monache is a traditional Italian almond and ricotta cake from Tuscany, especially the Siena area. Its name, which means “nuns’ cake”, reflects its simple and humble origins.
Like many traditional Italian desserts, it was made with basic, easy-to-find ingredients: ricotta, eggs, sugar, almonds, and lemon zest. Over time, this simple cake became a beloved regional specialty.
What makes this nun cake unique is its flourless texture. Instead of wheat flour, it uses almond flour, which gives the cake a soft, slightly moist consistency and a delicate, rich flavor.
It's often compared to other Italian ricotta cakes, but its texture is lighter and more delicate. Unlike denser baked desserts, this cake feels airy and melts in your mouth.
Today, torta delle monache is appreciated not only for its traditional roots but also for its naturally gluten free ingredients and its elegant simplicity.
Ingredients
Prep Time: 20 Min | Cook Time: 40 Min | Servings: 6
- 4 medium eggs
- 150 g (¾ cup) granulated sugar
- 200 g (2 cups) almond flour
- 500 g (2 cups) ricotta
- Zest of 2 organic lemons
- 2 tablespoons rum (optional)
- Powdered sugar, for dusting
Kitchen Tools and Equipment
To make this torta delle monache, you only need a few basic kitchen tools:
- Fine-mesh grater, to zest the lemons without the bitter white pith
- Large mixing bowl, to combine all the ingredients
- Electric hand mixer or stand mixer, to beat the eggs and sugar until light and fluffy
- Spatula, to gently mix and smooth the batter
- Rectangular baking pan, about 10 x 8 inches (20 x 25 cm)
- Fine sieve, to evenly dust the cake with powdered sugar before serving
How to Make Torta delle Monache
Step 1) - In a large bowl or the bowl of a stand mixer, crack the eggs, add the granulated sugar, and beat with an electric mixer until the mixture is pale, light, and fluffy.
Step 2) - Flavor the mixture with the grated lemon zest, being careful not to include the white pith, which is more bitter.
If desired, you can add two tablespoons of rum or another liqueur at this point (limoncello is also highly recommended).
Gradually add the almond flour in small batches, stirring gently until the mixture is smooth. Fold the batter with a spatula using an up-and-down motion to avoid deflating it.
Step 3) - Work the ricotta—well drained and thoroughly dried—with a spoon or fork until creamy.
Then add it to the mixture and mix until you have a soft, creamy batter.
Step 4) - Line a rectangular baking pan (about 10 x 8 inches / 25 x 20 cm) with parchment paper.
Pour the mixture into the pan and gently level the surface.
Step 5) - Bake in a preheated conventional oven at 340°F (170°C) for about 40 minutes, until the surface is golden brown.
Once baked, remove the torta delle monache from the oven and let it cool completely in the pan. Turn it out only when it's cool, place it on a serving plate, and dust generously with powdered sugar before serving.
Tips for the Best Texture
DRAIN THE RICOTTA: For the best texture, the ricotta must be well drained. If it is too moist, the cake will turn out overly soft and may not hold its shape. If needed, let the ricotta drain in the refrigerator for a few hours before using it.
USE FINE ALMOND FLOUR: Choose finely ground almond flour for a smooth and delicate texture. Coarse almond meal will make the cake more grainy and less uniform.
BEAT THE EGGS WELL: Whisk the eggs and sugar until the mixture is pale, light, and fluffy. This step is essential to give structure to the cake, since there is no flour or yeast.
FOLD GENTLY: When adding the almond flour, mix gently with a spatula using an up-and-down motion. This helps keep the mixture airy and prevents it from collapsing.
DO NOT OVERBAKE: Keep an eye on the cake during the last minutes of baking. It should be golden on the surface but still soft inside. Overbaking will make it dry and less delicate.
LET IT COOL COMPLETELY: This cake is very soft when hot. Let it cool completely before removing it from the pan, otherwise it may break.
How to Store Torta delle Monache
In winter, you can store the torta delle monache in an airtight container in a cool, dry place. In warmer weather, it’s best to keep it in the refrigerator.
It will keep for up to 4 days. Before serving, let it come to room temperature to fully enjoy its soft texture and flavor.
Origins
The origins of this traditional Italian nun cake date back many centuries.
According to tradition, this cake was first made in the 1300s at the Convent of Santa Chiara, near Siena, which explains its unusual name.
The nuns prepared simple desserts using basic ingredients such as flour, eggs, sugar, and butter. One day, however, a nun began to feel unwell every time she ate these sweets.
Another nun suspected a sensitivity to wheat and decided to replace the flour with finely ground almonds. From this idea came a soft, fragrant cake that is still loved today.
Some even consider it one of the earliest examples of a naturally gluten free dessert.
More Traditional Italian Ricotta Cake Recipes
If you love simple and authentic Italian cakes like this torta delle monache, here are some other traditional recipes to try:
- Italian Chocolate Chip Ricotta Cake - A moist, light cake studded with chocolate chips, where ricotta adds both richness and a delicate texture.
- Italian Cheesecake with Ricotta and Mascarpone - A creamy cheesecake that blends ricotta and mascarpone for a smooth texture and authentic Italian flavor.
- Italian Chocolate Fig Cake with Ricotta - An indulgent chocolate cake enriched with ricotta and fresh figs, combining deep flavors with a soft crumb.
- Italian Lemon Ricotta Cookies - Soft, melt-in-your-mouth cookies flavored with lemon zest and juice, made extra tender thanks to creamy ricotta cheese.
- Fig and ricotta tart - A rustic Italian tart filled with fresh figs and creamy ricotta, perfect for a simple yet elegant dessert.
FAQ About Torta delle Monache
Use very fresh, well-drained ricotta. Avoid ricotta that is too runny or overly processed. For the best result, choose high-quality ricotta from the deli counter or an artisanal producer.
Yes, you can. In addition to lemon zest and rum (optional), you can add natural vanilla extract or a pinch of cinnamon. That said, this cake is also delicious in its simplest, most traditional version.
Yes, torta delle monache is naturally gluten free because it contains no wheat flour. However, always check that all ingredients are certified gluten free, especially the ricotta and powdered sugar.
You can use finely ground blanched almonds instead of store-bought almond flour. Just make sure they are completely dry. Keep in mind that the texture will be slightly more rustic.
Ready-made almond flour gives a smoother and more uniform result.
If you are allergic to almonds or prefer a different option, you can try coconut flour, but the texture and flavor will change.
No, they are completely different desserts, even though the names may sound similar to non-Italian speakers.
“Torta della nonna” (often called "nonna cake") is a Tuscan tart filled with pastry cream and topped with pine nuts. Torta delle monache (called "nun cake"), on the other hand, is a soft, flourless cake made with ricotta and almond flour.
The confusion often comes from the similarity between the words nonna (grandmother) and nun or nuns (monaca - monache), especially for English speakers. Despite this, the two desserts have very different ingredients and textures.
Recipe Card
Italian Almond and Ricotta Cake (Torta delle Monache Recipe)
Ingredients
- 4 medium eggs
- 150 g granulated sugar - ¾ cup
- 200 g almond flour - 2 cups
- 500 g ricotta - 2 cups
- 2 organic lemons zest
- 2 tablespoons rum - optional
- powdered sugar - for dusting
Instructions
- In a large bowl or the bowl of a stand mixer, crack the eggs, add the granulated sugar, and beat with an electric mixer until the mixture is pale, light, and fluffy.
- Flavor the mixture with the grated lemon zest, being careful not to include the white pith, which is more bitter.If desired, you can add two tablespoons of rum or another liqueur at this point (limoncello is also highly recommended).
- Gradually add the almond flour in small batches, stirring gently until the mixture is smooth. Fold the batter with a spatula using an up-and-down motion to avoid deflating it.
- Work the ricotta—well drained and thoroughly dried—with a spoon or fork until creamy. Then add it to the mixture and mix until you have a soft, creamy batter.
- Line a rectangular baking pan (about 10 x 8 inches / 25 x 20 cm) with parchment paper. Pour the mixture into the pan and gently level the surface.
- Bake in a preheated conventional oven at 340°F (170°C) for about 40 minutes, until the surface is golden brown.
- Once baked, remove the torta delle monache from the oven and let it cool completely in the pan. Turn it out only when it's cool, place it on a serving plate, and dust generously with powdered sugar before serving.
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