Description
This Raspberry Ricotta Cake with Almonds is a moist and tender cake combining creamy ricotta cheese, tart raspberries, and a crunchy almond topping. Perfectly baked to a light golden brown, it offers a delightful balance of textures and flavors. Serve it warm or at room temperature with whipped cream or vanilla ice cream for a simple yet elegant dessert.
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)
Fruit and Toppings
- 1 heaping cup frozen raspberries, divided
- 1/4 cup sliced almonds
Other
- Cooking spray
- Whipped cream or vanilla ice cream, for serving
Instructions
- Prepare the Oven and Pan: Place a rack in the lower third of the oven and preheat it to 350°F (175°C). Line a 9-inch diameter cake pan with parchment paper and lightly spray with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and fine sea salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, ricotta cheese, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Wet into Dry: Pour the wet ingredients into the dry ingredients and stir gently to combine all components thoroughly but carefully.
- Fold in Butter and Raspberries: Fold the melted and cooled butter into the batter. Then carefully fold in three-quarters of the frozen raspberries, taking care not to crush them to maintain whole berries for texture in the cake.
- Fill the Pan and Add Toppings: Pour the batter into the prepared cake pan, spreading it evenly. Scatter the remaining raspberries on top, followed by the sliced almonds for a crunchy topping.
- Bake the Cake: Bake in the preheated oven for about 50 minutes or until the cake turns a light golden brown and a toothpick or cake tester inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Unmold: Remove the cake from the oven and allow it to cool completely in the pan for at least 20 minutes. Then gently unmold it onto a serving plate.
- Serve: Serve this delicious raspberry ricotta cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Notes
- Substitutions: Fresh raspberries can be used instead of frozen. Typically, a 6-ounce container of fresh raspberries yields about 1 1/2 cups.
- Make Ahead: This cake can be baked up to two days in advance. Wrap it well and store at room temperature.
- Freezer Friendly: Wrap the cake securely in plastic wrap or aluminum foil and freeze for up to two months. Thaw before serving.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
