Raspberry Ricotta Cake with Almonds Recipe

If you’re searching for a dessert that’s light, bursting with fresh flavor, and just a little bit special, you’re going to fall head over heels for this Raspberry Ricotta Cake with Almonds Recipe. I love this cake because it balances the creamy richness of ricotta with the tart sweetness of raspberries and the satisfying crunch of almonds. Plus, it’s surprisingly simple to make—you don’t need to be a baking pro to pull this off beautifully. Keep reading, and I’ll walk you through everything to get a perfect, tender cake every time!

this Recipe

Ingredients You’ll Need

All the ingredients here come together to create a cake that’s rich in flavor but light in texture. Using good-quality ricotta and fresh or frozen raspberries makes a huge difference, so try to get the best you can.

• Cooking spray: Makes for easy cake release without adding extra butter or oil.
• All-purpose flour: The base of the cake; be sure to measure correctly for the best crumb.
• Sugar: Sweetens the batter, balancing the tart berries for a harmonious taste.
• Baking powder: Helps the cake rise and stay tender.
• Fine sea salt: Enhances all the flavors, especially in dairy and berries.
• Large eggs: Bind everything together and add moisture.
• Ricotta cheese: The star ingredient that keeps the cake silky and not too dry.
• Vanilla extract: Adds warmth and rounds out the flavor profile nicely.
• Unsalted butter (melted and cooled): Adds richness and helps with tenderness.
• Frozen raspberries: I love using frozen here because they’re available year-round and hold up well during baking.
• Sliced almonds: Sprinkled on top for crunch and a nutty aroma.
• Whipped cream or vanilla ice cream: Perfect for serving and adding an extra layer of indulgence.

Variations

I love tweaking this Raspberry Ricotta Cake with Almonds Recipe depending on the season or occasion. Don’t be afraid to personalize it—you’ll find that small changes can make it feel brand new.

• Use fresh raspberries: I’ve made this with fresh raspberries during summer, and the brighter flavor is delicious — just be gentle folding them in to avoid crushing.
• Swap almonds for other nuts: If you’re allergic or want a twist, chopped pistachios or walnuts make great alternatives with their own unique textures.
• Make it gluten-free: Try using a 1:1 gluten-free flour blend—you might need to watch the baking time, but it works well and keeps the cake moist.
• Add lemon zest: I sometimes add a teaspoon of lemon zest to the batter for an extra zing that pairs beautifully with the raspberries.

How to Make Raspberry Ricotta Cake with Almonds Recipe

Step 1: Prep your oven and pan

Start by placing a rack in the lower third of your oven—not right in the center, so your cake bakes evenly without burning the top too soon. Then preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and spray it lightly with cooking spray. This step ensures your cake releases effortlessly later on—I learned this the hard way the first time without lining the pan!

Step 2: Mix your dry ingredients

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Combining these dry ingredients well at this stage helps give the cake even rise and consistent sweetness. Make sure to sift or aerate the mixture if your flour is clumpy—that little extra fluffiness really shows up in the crumb!

Step 3: Whisk wet ingredients separately

In another bowl, whisk together the eggs, ricotta cheese, and vanilla extract until smooth. This mixture is the magic behind the cake’s moist texture. I always make sure my ricotta is well-drained and cooled for the best results—too much liquid, and the cake can be soggy.

Step 4: Combine wet and dry ingredients

Pour the wet ingredients into the bowl with the dry and gently stir until just combined. Don’t overmix here—it’s tempting to get it perfectly smooth, but some lumps are okay. Then fold in the melted and cooled butter, ensuring it’s fully incorporated. This binding step adds richness while keeping your cake tender.

Step 5: Fold in raspberries carefully

Gently fold ¾ cup of the frozen raspberries into the batter, being really careful not to crush them and turn your batter pink. This technique keeps little bursts of raspberry flavor intact in the final cake, which I love. If you’re using fresh berries instead, fold them in even more delicately.

Step 6: Bake with topping

Pour the batter into your prepared pan, smoothing it out gently. Then sprinkle the remaining raspberries over the top followed by the sliced almonds. Pop your cake into the oven and bake for about 50 minutes, or until the surface is a light golden brown and a toothpick comes out clean. Don’t rush to open the oven door early—patience pays off!

Step 7: Cool and serve

After baking, let your cake cool for at least 20 minutes before trying to unmold it. It’s super tempting to dig in right away, but this rest lets the cake set and develop flavor fully. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream—pure bliss!

How to Serve Raspberry Ricotta Cake with Almonds Recipe

Garnishes

I usually keep it simple with some lightly sweetened whipped cream or a scoop of vanilla ice cream on the side. Sometimes, I sprinkle a little powdered sugar on top for that classic bakery look, and if it’s summer, a few fresh raspberries on the plate really brighten the presentation.

Side Dishes

This cake pairs beautifully with a fresh fruit salad or a light lemony mint tea. If you’re serving it at brunch, a creamy mascarpone spread or a small bowl of Greek yogurt infused with honey and almonds complements the flavors perfectly.

Creative Ways to Present

For special occasions, I like making mini versions in muffin tins and topping each with a raspberry and slivered almond. It still has all the charm but looks adorable for parties. Another idea is serving slices drizzled with a warm berry sauce or a drizzle of honey for an elegant touch.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully at room temperature for up to two days if you wrap it tightly or keep it in an airtight container. I like to slice what I want and leave the rest covered so it stays moist and fresh, but it’s best enjoyed within that timeframe.

Freezing

I’ve frozen leftover Raspberry Ricotta Cake with Almonds many times, wrapped tightly in plastic wrap and foil. It freezes well for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge — the texture remains delicious, almost like fresh.

Reheating

To warm up slices, I gently heat them in the microwave for 10-15 seconds or briefly in a low oven. Heating just enough to take the chill off without drying it out is key. A little dollop of whipped cream or ice cream on the side helps revive that fresh-baked feeling.

FAQs

Final Thoughts

This Raspberry Ricotta Cake with Almonds Recipe is truly one of my favorites when I want something that feels a bit fancy but is totally doable on a weeknight. I love the way the tart raspberries peek through the creamy ricotta crumb, and how the almonds add that perfect crunch on top. Whether you’re serving it for dessert, brunch, or a special occasion, it never fails to impress and satisfy. Give it a try—you’ll find it becomes a staple in your baking rotation, just like it did in mine!

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