4.7 from 195 votes
Raspberry Almond Ricotta Cake
Raspberry Almond Ricotta Cake is a moist, tender cake combining ricotta cheese, fresh or frozen raspberries, and almond extract. The batter uses all-purpose flour, sugar, eggs, and melted butter, finished with a topping of turbinado sugar and sliced almonds to add crunch and sweetness contrast.
Prep Time
15 mins
Additional Time
45 mins
Total Time
1 hr
Servings:
12
Calories:
303 kcal
Course:
Dessert
Cuisine:
American
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!
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Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 303
% 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.