Raspberry Almond Ricotta Cake
This Raspberry Almond Ricotta Cake features a moist ricotta base with fresh raspberries and a hint of almond, perfect for dessert.
Equipment
- 9 inch springform pan
- mixing bowls
- whisk
- spatula
- oven
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups whole milk ricotta cheese
- 3 large eggs at room temperature
- 1.5 teaspoons pure vanilla extract
- 0.75 teaspoon almond extract
- 0.5 cup unsalted butter melted and slightly cooled
- 1.5 cups raspberries fresh or frozen
- 2 tablespoons turbinado sugar
- 0.5 cup sliced almonds
- Confectioner’s sugar for dusting, optional
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the ricotta cheese, eggs, vanilla, and almond extract. Gradually add in the melted butter, whisking until combined and smooth.
- Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the raspberries, being careful not to over mix or the batter will turn pink.
- Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle the top with turbinado sugar and sliced almonds.
- Bake for 45 to 55 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
- Dust the cake with confectioner’s sugar, if desired. Cut the cake into slices and serve!
Nutrition
Serving: 1sliceCalories: 303kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 77mgSodium: 142mgPotassium: 188mgFiber: 2gSugar: 20gVitamin A: 438IUVitamin C: 4mgCalcium: 118mgIron: 1mg
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