Description
This Raspberry Ricotta Cake with Almonds is a moist, tender, and subtly sweet dessert featuring creamy ricotta cheese and juicy raspberries, topped with crunchy sliced almonds. Baked to a golden perfection, it offers a delightful balance of tangy fruit and rich, buttery cake, perfect served with whipped cream or vanilla ice cream for an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 3 large eggs
- 1 1/2 cups ricotta cheese
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, melted and cooled (1/2 cup)
Additional Ingredients
- 1 heaping cup frozen raspberries, divided (can substitute fresh raspberries)
- 1/4 cup sliced almonds
- Cooking spray, for pan preparation
- Whipped cream or vanilla ice cream, for serving
Instructions
- Prepare Oven and Pan: Place a rack in the lower one-third of your oven, not in the center, and preheat to 350°F (175°C). Line a 9-inch diameter cake pan with parchment paper and spray it lightly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, and fine sea salt. Stir these ingredients together to ensure an even distribution of leavening and seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, ricotta cheese, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently to combine them without overmixing.
- Add Butter and Raspberries: Fold the melted and cooled butter into the batter carefully. Next, fold in 3/4 cup of the frozen raspberries gently to avoid crushing them and coloring the batter.
- Assemble the Cake: Pour the batter into the prepared cake pan, smoothing the top lightly. Scatter the remaining 1/4 cup raspberries evenly over the surface, and then sprinkle with the sliced almonds for a crunchy topping.
- Bake the Cake: Place the cake pan on the lower rack of the oven. Bake for 50 minutes, or until the cake turns a light golden brown and a toothpick or cake tester inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for at least 20 minutes before carefully unmolding to maintain its shape and texture.
- Serve: Serve the raspberry ricotta cake warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for a delicious finish.
Notes
- Substitutions: Fresh raspberries can be used instead of frozen. A 6-ounce container of fresh raspberries will yield about 1 1/2 cups.
- Make Ahead: This cake can be made up to two days in advance. Wrap it tightly and store at room temperature.
- Freezer-Friendly: The cake freezes well when wrapped securely. It can be frozen for up to 2 months. Thaw before serving.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
