Raspberry Ricotta Cake with Almonds Recipe
This Raspberry Ricotta Cake with Almonds is a moist and tender dessert bursting with juicy frozen raspberries and creamy ricotta, topped with crunchy sliced almonds for a delightful texture contrast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 1/2 cups ricotta cheese
- 1 teaspoon vanilla extract
- 1 stick unsalted butter (melted and cooled (1/2 cup))
- 1 heaping cup frozen raspberries (divided)
- 1/4 cup sliced almonds
- Whipped cream or vanilla ice cream
Instructions
- Preheat Oven and Prepare Pan: Place a rack in the lower 1/3 of the oven (NOT right in the center). Preheat oven to 350 degrees. Line a 9-inch diameter cake pan with parchment paper and spray with cooking spray.
- Mix Dry Ingredients: Combine flour, sugar, baking powder and salt in a large bowl.
- Mix Wet Ingredients: Whisk together eggs, ricotta and vanilla until smooth in another bowl then stir into dry ingredients.
- Fold in Butter and Berries: Fold in the melted butter followed by 3/4 cup of the frozen raspberries, being careful to not crush the berries.
- Pour Batter: Pour the batter into the prepared cake pan.
- Add Toppings: Scatter remaining berries over the top followed by the almonds.
- Bake: Bake 50 minutes or until light golden brown and a toothpick or cake tester inserted in the center comes out clean.
- Cool: Let cool at least 20 minutes before unmolding.
- Serve: Serve with whipped cream or vanilla ice cream.