Raspberry Almond Ricotta Cake
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Tender, moist ricotta cake dotted with fresh raspberries and topped with sliced almonds and confectioner’s sugar. Perfect for breakfast, brunch, or dessert!
Ingredients:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– 1 ½ cups whole milk ricotta cheese
– 3 large eggs, at room temperature
– 1 ½ teaspoons pure vanilla extract
– ¾ teaspoon almond extract
– ½ cup unsalted butter, melted and slightly cooled
– 1 ½ cups raspberries (fresh or frozen)
– 2 tablespoons turbinado sugar
– ½ cup sliced almonds
– Confectioner’s sugar (optional, for dusting)
Instructions:
1. Preheat Oven: To 350°F (175°C).
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In a medium bowl, whisk ricotta, eggs, vanilla, and almond extract. Gradually whisk in melted butter until smooth.
4. Combine Mixtures: Add ricotta mixture to dry ingredients, stirring until just combined. Fold in raspberries gently to avoid overmixing.
5. Prepare Pan: Grease a 9-inch springform pan with nonstick spray. Pour batter into pan, sprinkle with turbinado sugar and sliced almonds.
6. Bake: For 45-55 minutes until golden and a toothpick comes out clean. Cool in the pan for 30 minutes before removing the sides.
7. Finish: Dust with confectioner’s sugar if desired, cut into slices, and serve.
Storage: Store covered at room temperature for up to 3 days or refrigerate in hot climates. Freeze for up to 2 months, thaw before serving.
