Easy Raspberry Almond Ricotta Cake with Fresh Berries
A tender, moist cake featuring creamy ricotta cheese that creates an incredibly soft crumb, dotted with juicy raspberries and topped with crunchy sliced almonds. The combination of vanilla and almond extracts adds warmth and depth, while the ricotta keeps the cake from being overly sweet. Perfect for brunch gatherings, afternoon tea, or as a lighter dessert after dinner. This version stands out for its simplicity and the way the ricotta creates an almost cheesecake-like texture without the complexity of traditional cheesecake preparation.
Ingredients
- 1 ½ cups all-purpose flouralmond flour1:1gluten-freegluten-free
reduces structure slightly
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups whole milk ricotta cheesepart-skim ricotta1:1lower-fat
slightly less rich texture
- 3 large eggs, at room temperature
- 1 ½ teaspoons pure vanilla extract
- ¾ teaspoon almond extract
- ½ cup unsalted butter, melted and slightly cooled
- 1 ½ cups raspberries, fresh or frozen
- 2 tablespoons turbinado sugar
- ½ cup sliced almonds
- confectioner's sugar, for dusting(optional)
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Whisk together flour, sugar, baking powder, and salt in large bowl
- 3
Whisk together ricotta cheese, eggs, vanilla, and almond extract in medium bowl
- 4
Gradually add melted butter to ricotta mixture, whisking until combined and smooth
- 5
Add ricotta mixture to dry ingredients and stir with spatula until just combined
- 6
Gently fold in raspberries, being careful not to over mix
- 7
Grease springform pan generously with nonstick cooking spray
- 8
Scrape batter evenly into pan and sprinkle top with turbinado sugar and sliced almonds
- 9
Bake for 45 to 55 minutes until golden brown and toothpick inserted in center comes out clean
- 10
Cool in pan for 30 minutes, then carefully remove sides of springform pan
- 11
Dust with confectioner's sugar if desired and cut into slices
Tips
Don't over mix the batter when folding in raspberries or the entire cake will turn pink - a few streaks are perfectly fine.
Make sure eggs are at room temperature for better incorporation with the ricotta mixture.
Use a springform pan for easiest removal - the ricotta makes this cake more delicate than typical cakes.
Good to Know
Cover and store at room temperature for 2 days or refrigerate for up to 5 days
Can be made 1 day ahead - wrap cooled cake and store at room temperature
Serve at room temperature or slightly chilled with coffee or tea
Common Mistakes
Don't over mix the batter to avoid tough, dense cake
Use room temperature eggs to avoid lumpy ricotta mixture
Don't skip greasing the pan well - ricotta cakes can stick easily
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
slightly less rich texture
FAQ
Can I use frozen raspberries instead of fresh?
Yes, use frozen raspberries without thawing them first. This prevents excessive bleeding of color into the batter and maintains better texture.
What if I don't have a springform pan?
Use a regular 9-inch round cake pan lined with parchment paper. The cake will be more fragile to remove but will taste the same.
How long will this cake keep fresh?
Store covered at room temperature for 2 days or refrigerated for up to 5 days. The ricotta keeps it moist longer than regular cakes.