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Raspberry Ricotta Cake with Almonds - Overhead hero shot of cake on white paper with two pieces cut into it and almonds scattered about
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4.48 from 115 votes

Raspberry Ricotta Cake with Almonds

Raspberry Ricotta Cake with Almonds is moist, fluffy and super easy to make!  It's perfect for dessert in the evening or with coffee in the morning!
Prep Time15 minutes
Cook Time1 hour
Additional Time20 minutes
Total Time1 hour 35 minutes
Course: Desserts
Cuisine: Italian
Diet: Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • Cooking spray
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 1 1/2 cups ricotta cheese
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter melted and cooled (1/2 cup)
  • 1 heaping cup frozen raspberries divided
  • 1/4 cup sliced almonds
  • Whipped cream or vanilla ice cream

Instructions

  • Place a rack in the lower 1/3 of the oven (NOT right in the center). Preheat oven to 350 degrees. Line a 9-inch diameter cake pan with parchment paper and spray with cooking spray.
  • Combine flour, sugar, baking powder and salt in a large bowl.
  • Whisk together eggs, ricotta and vanilla until smooth in another bowl then stir into dry ingredients.
  • Fold in the melted butter followed by 3/4 cup of the frozen raspberries, being careful to not crush the berries.
  • Pour the batter into the prepared cake pan.
  • Scatter remaining berries over the top followed by the almonds.
  • Bake 50 minutes or until light golden brown and a toothpick or cake tester inserted in the center comes out clean.
  • Let cool at least 20 minutes before unmolding.
  • Serve with whipped cream or vanilla ice cream.

Notes

SUBSTITUTIONS:
  • Can also be made with fresh raspberries. A 6-ounce container of raspberries will yield approximately 1 1/2 cups.
MAKE AHEAD:
  • The cake can be made two days ahead. Wrap and store at room temperature for up to two days.
FREEZER-FRIENDLY:
  • Wrap securely and freeze up to 2 months.
 
 

Nutrition

Serving: 1 | Calories: 435kcal | Carbohydrates: 46g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 418mg | Potassium: 157mg | Fiber: 2g | Sugar: 26g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 2mg