Raspberry Almond Ricotta Cake
User Reviews
4.7
Raspberry Almond Ricotta Cake
Description
This cake blends ricotta cheese with eggs, vanilla, and almond extracts to create a creamy batter that remains moist and dense but delicate after baking. The gently folded raspberries provide bursts of tartness and a streaky pink color without fully blending into the batter. The flour, sugar, baking powder, and salt form the dry components, giving rise and structure.
Topping the cake with coarse turbinado sugar and sliced almonds before baking adds a crunchy, sweet finish that contrasts with the soft crumb. Baking at 350°F in a greased 9-inch springform pan ensures even cooking, with a final texture that is golden and set, tested by a toothpick for doneness.
Cooling the cake in the pan before removing the sides prevents the crumb from breaking. An optional dusting of confectioners’ sugar can add a subtle sweetness and visual appeal. This cake works well as a dessert or for afternoon tea, highlighting seasonal raspberries and nutty flavors.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups ricotta cheese whole milk
- 3 egg at room temperature, large
- 1 1/2 teaspoons vanilla extract pure
- 3/4 teaspoon almond extract
- 1/2 cup unsalted butter melted and slightly cooled
- 1 1/2 cups raspberry fresh or frozen
- 2 tablespoons turbinado sugar
- 1/2 cup almonds sliced
- confectioners 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. It’s ok if you get a few streaks of 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 Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 142mg | 6% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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