Raspberry Almond Ricotta Cake

It's starting to be really spring here, although it's gotten super warm all of a sudden so it's nearly summer. No matter the season, it's the perfect time to make this delightful cake.

You won't even need a mixer for this: just a hearty wooden spoon and some good old fashioned stirring will do. You can whip this up really quickly, and it's as impressive looking as it is delicious tasting.

This cake has ricotta cheese which delivers creaminess and moistness without the cake seeming heavy. 

Raspberries are included in the batter as well as sprinkled over the top with almonds. I like to sprinkle the cake with powdered sugar before serving.

And ice cream is a must! 

Celebrate spring with this gorgeous and tasty cake! 


Raspberry Almond Ricotta Cake

1 1/2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

3 eggs

1 1/2 cups ricotta cheese

1 tsp. vanilla

1/2 cup butter, melted and cooled

1 heaping cup raspberries, divided (fresh or frozen)

1/4 cup sliced almonds

Combine flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the eggs, ricotta, and vanilla. When fully mixed, add to the dry ingredients. Stir just until combined, then add the melted butter, and 3/4 cup of raspberries, being careful not to crush them.

Pour the batter into a greased 9" springform pan. Scatter remaining berries over the top of the cake, and then sprinkle the almonds over the cake, lightly pressing them into the batter.

Bake at 350 for 50 minutes or until a toothpick comes out clean. Let cool on a wire rack for 20 minutes before unmolding. Cool completely, then serve with whipped cream or ice cream. Serves 8.