Description
A moist and tender Raspberry Ricotta Cake studded with juicy raspberries and topped with crunchy sliced almonds. This delightful Italian-inspired cake is perfect for dessert or an elegant snack, complemented beautifully by whipped cream or vanilla ice cream.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 3 large eggs
- 1 1/2 cups ricotta cheese
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, melted and cooled (1/2 cup)
Additional Ingredients
- 1 heaping cup frozen raspberries, divided
- 1/4 cup sliced almonds
- Cooking spray
- Whipped cream or vanilla ice cream, for serving
Instructions
- Prepare Oven and Pan: Place a rack in the lower third of the oven (not in the center). Preheat oven to 350°F (175°C). Line a 9-inch diameter cake pan with parchment paper and spray it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, and fine sea salt thoroughly to ensure even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, ricotta cheese, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry and Wet: Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the cake tender.
- Add Butter and Raspberries: Fold in the melted and cooled butter carefully, followed by 3/4 cup of the frozen raspberries. Take care not to crush the berries to maintain their shape and bursts of flavor within the cake.
- Transfer Batter to Pan: Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula for uniform baking.
- Add Toppings: Scatter the remaining 1/4 cup of frozen raspberries over the top of the batter, then sprinkle the sliced almonds evenly for a crunchy texture and appealing presentation.
- Bake the Cake: Place the cake in the preheated oven and bake for approximately 50 minutes, or until the cake is light golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool for at least 20 minutes in the pan before removing. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Notes
- Substitutions: Can be made with fresh raspberries instead of frozen. A 6-ounce container of fresh raspberries yields about 1 1/2 cups.
- Make Ahead: The cake can be baked up to two days in advance. Store it wrapped at room temperature to keep it fresh.
- Freezer Friendly: Wrap the cooled cake securely and freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 90 mg
