Raspberry Ricotta Cake with Almonds Recipe

If you’re on the hunt for a delightful dessert that’s both elegant and surprisingly easy to make, you’re going to want to try this Raspberry Ricotta Cake with Almonds Recipe. I absolutely love how this cake comes together — it’s moist, a little tangy from the ricotta, and bursting with juicy raspberry goodness. Whether you’re baking for a special occasion or just because the afternoon calls for something sweet, this cake hits all the right notes without a fuss. Trust me, once you try it, you’ll find yourself coming back to this recipe over and over.

this Recipe

Ingredients You’ll Need

These ingredients work in harmony to build a cake that feels both rustic and refined. Use good-quality ricotta and fresh (or high-quality frozen) raspberries for the best results. Here’s a quick shopping guide for each key player.

• All-purpose flour: For that classic cake crumb, be sure to measure it properly—fluff it up before spooning it into your cup to avoid a dense cake.
• Sugar: I use plain granulated sugar here, but feel free to experiment with a bit of superfine sugar if you want a smoother texture.
• Baking powder: Essential for a good rise, so make sure yours is fresh!
• Fine sea salt: Just a pinch really helps balance and enhance the sweet and tangy flavors.
• Eggs: They bring structure and richness—room temperature eggs will blend better with the ricotta.
• Ricotta cheese: This is the star that makes the cake moist and tender; whole milk ricotta is best for richness.
• Vanilla extract: Adds a warm, aromatic backdrop to the tangy raspberries.
• Unsalted butter: Melted and cooled, it keeps the batter smooth and adds buttery flavor.
• Frozen raspberries: I love using frozen because they’re easy to find year-round; just be gentle folding them in so they don’t crush.
• Sliced almonds: These give the cake a beautiful final texture and nutty aroma when toasted on top.
• Whipped cream or vanilla ice cream: The perfect finishing touch that my family always asks for!

Variations

One of the things I love about this Raspberry Ricotta Cake with Almonds Recipe is how easy it is to make your own. I often tweak it depending on what I have on hand or the occasion.

• Fresh raspberries: When raspberries are in season, I swap frozen for fresh—they make the cake even more vibrant and summery.
• Other berries: Blueberries or blackberries also work beautifully if you want to mix it up.
• Nut-free version: I’ve skipped the almonds and replaced them with a sprinkle of toasted coconut flakes, which my nut-allergic friends really appreciate.
• Gluten-free adaptation: I experimented with a 1:1 gluten-free flour blend and had surprisingly good results; just watch the bake time closely.

How to Make Raspberry Ricotta Cake with Almonds Recipe

Step 1: Prep Your Oven and Pan

First things first, get your oven rack positioned in the lower third of the oven—not right in the center—and preheat to 350°F. This placement helps the bottom of the cake cook evenly without burning the edges. Line a 9-inch cake pan with parchment paper, then spray it lightly with cooking spray so the cake releases easily once baked.

Step 2: Mix the Dry Ingredients

In a big bowl, whisk together the flour, sugar, baking powder, and salt. I always give this a good mix to make sure my baking powder is evenly distributed, which helps the cake rise uniformly.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs, ricotta, and vanilla extract really well until the mixture is smooth and creamy. This step is key to getting that perfect moist crumb in your Raspberry Ricotta Cake with Almonds Recipe.

Step 4: Bring the Batter Together

Pour the wet ingredients into the dry and stir gently until everything is combined but not overmixed—overmixing can make the cake tough. Then, fold in the melted, cooled butter carefully followed by about three-quarters of the frozen raspberries. I love this part because it feels like you’re folding in little pockets of fresh flavor.

Step 5: Add the Final Touches and Bake

Pour the batter into your prepared pan, then scatter the remaining raspberries on top so they peek out beautifully once baked. Sprinkle with sliced almonds evenly. Pop it in the oven and bake for about 50 minutes or until the cake turns a lovely golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool and Enjoy

Once out of the oven, let it cool for at least 20 minutes before unmolding. I recommend serving it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream—this really takes it over the top!

How to Serve Raspberry Ricotta Cake with Almonds Recipe

Garnishes

I typically keep it simple with a dusting of powdered sugar and a generous spoonful of whipped cream or a scoop of vanilla ice cream. Sometimes, I add a few fresh raspberries on top just for that pop of color and freshness—it always makes the cake look so inviting.

Side Dishes

This cake pairs wonderfully with a crisp green salad or a light herbal tea for a delightful afternoon treat. I’ve also served it alongside fresh fruit salads during brunch, and it’s been a hit every time.

Creative Ways to Present

For parties, I’ve served slices of this Raspberry Ricotta Cake with Almonds Recipe on pretty cake stands garnished with edible flowers or a sprig of fresh mint. It’s an easy way to make it look extra special without any extra work.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I wrap the cake tightly in plastic wrap and store it at room temperature for up to two days. This keeps it moist and fresh—perfect if you want to prep in advance.

Freezing

I’ve successfully frozen this cake wrapped tightly in plastic and foil for up to two months. When you’re ready to eat, just thaw at room temperature for a few hours, and it tastes just like freshly baked.

Reheating

If you prefer your cake slightly warm, I pop a slice in the microwave for about 15-20 seconds. Be careful not to overheat, or it can dry out. A little whipped cream on the side helps bring back that freshly baked feeling.

FAQs

Final Thoughts

This Raspberry Ricotta Cake with Almonds Recipe is truly one of those gems that feels like a special treat but comes together so simply. I remember the first time I baked it, my family went crazy for how moist and flavorful it was—even the kids who usually shy away from berries asked for seconds! I love sharing this recipe because it’s approachable, impressive, and just downright delicious. Give it a try—you won’t regret having this beauty in your baking repertoire.

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