Description
This Raspberry Ricotta Cake with Almonds combines the creamy texture of ricotta cheese with the tartness of raspberries and a crunchy almond topping. Baked to perfection, this moist and tender cake offers a delightful balance of flavors, making it a perfect dessert for any occasion.
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
- 1/4 cup sliced almonds
- 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 it 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 to avoid overmixing.
- 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 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
- For best results, use cold melted butter to ensure the batter maintains a good texture.
- Do not overmix the batter to keep the cake light and tender.
- Frozen raspberries can be used directly without thawing to prevent the batter from becoming watery.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Serve with whipped cream or vanilla ice cream for added richness.
