Description
A moist and flavorful Raspberry Almond Ricotta Cake featuring a tender crumb enriched with ricotta cheese and infused with almond extract. Fresh or frozen raspberries add a burst of tartness, while a crunchy almond and turbinado sugar topping provides delightful texture. Perfect for dessert or an elegant afternoon treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups whole milk ricotta cheese
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon almond extract
- 1/2 cup unsalted butter, melted and slightly cooled
Add-ins and Toppings
- 1 1/2 cups raspberries, fresh or frozen
- 2 tablespoons turbinado sugar
- 1/2 cup sliced almonds
- Confectioner’s sugar, for dusting (optional)
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature for baking the cake evenly.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to distribute them uniformly.
- Combine wet ingredients: In a separate medium bowl, whisk the ricotta cheese, eggs, vanilla extract, and almond extract until smooth. Slowly add the melted butter while continuing to whisk until the mixture is well combined.
- Incorporate wet and dry mixtures: Pour the ricotta mixture into the dry ingredients and gently stir with a spatula just until combined to avoid overmixing. Carefully fold in the raspberries to keep some intact and the batter slightly marbled with pink streaks.
- Prepare the pan and add batter: Generously grease a 9-inch springform pan with nonstick cooking spray. Pour the batter into the pan, smoothing the top evenly. Sprinkle the turbinado sugar and sliced almonds over the surface for a crunchy topping.
- Bake the cake: Place the pan in the preheated oven and bake for 45 to 55 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean. After baking, transfer the pan to a cooling rack and cool for 30 minutes.
- Cool and serve: Carefully remove the sides of the springform pan, dust the cake with confectioner’s sugar if desired, slice, and serve.
Notes
- Use room temperature eggs for a smoother batter and better rise.
- Fresh or frozen raspberries can be used; if using frozen, do not thaw to avoid turning the batter fully pink.
- Be careful not to overmix the batter to keep the cake tender and maintain raspberry texture.
- Sliced almonds and turbinado sugar add a delightful crunch and sweetness to the topping.
- Allow the cake to cool in the pan first to help it set and prevent cracking.
- Dusting with confectioner’s sugar is optional but adds an elegant finishing touch.
