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Raspberry Almond Ricotta Cake

Raspberry Almond Ricotta Cake: A Moist Slice of Bliss

Delightful Raspberry Almond Ricotta Cake combines creamy ricotta with tart raspberries, creating a refreshing dessert perfect for gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup granulated sugar Brown sugar can substitute for deeper flavor.
  • 2 teaspoons baking powder Do not swap with baking soda without adjusting acidic ingredients.
  • 0.5 teaspoon salt Balances sweetness and enhances overall flavors.
  • 1 cup whole milk ricotta cheese Can be substituted with part-skim ricotta or cottage cheese.
  • 3 large eggs Use room temperature for better mixing.
  • 1 teaspoon pure vanilla extract Imitation vanilla can be used if necessary.
  • 0.5 teaspoon almond extract Omit for a nut-free option.
  • 0.5 cup unsalted butter Adds moisture and flavor; margarine works as an appropriate substitute.
For the Topping
  • 1.5 cups raspberries (fresh or frozen) Feel free to mix in other berries.
  • 2 tablespoons turbinado sugar Can be substituted with regular sugar if needed.
  • 0.25 cup sliced almonds Omit for a nut-free version.
  • confectioner's sugar Optional for a dusting before serving.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • whisk
  • Spatula
  • Measuring cups

Method
 

Step-by-Step Instructions for Raspberry Almond Ricotta Cake
  1. Preheat your oven to 350°F (175°C). Gather your mixing bowls, measuring cups, and a whisk.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a medium bowl, combine ricotta, eggs, vanilla, and almond extract. Whisk until smooth, then mix in melted butter.
  4. Pour the ricotta mixture into the dry ingredients and gently fold together. Add raspberries.
  5. Grease a 9-inch springform pan and transfer the batter, smoothing the top. Sprinkle turbinado sugar and sliced almonds over it.
  6. Bake for 45 to 55 minutes until golden brown and a toothpick inserted comes out clean.
  7. Cool in the pan for about 30 minutes, then dust with confectioner’s sugar before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 160mgPotassium: 170mgFiber: 1gSugar: 18gVitamin A: 350IUVitamin C: 4mgCalcium: 150mgIron: 1mg

Notes

This cake can be enjoyed warm or at room temperature, and pairs well with a scoop of vanilla ice cream or whipped cream.

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