Raspberry Almond Ricotta Cake
Feb 1, 2023 23:43:48 GMT -5
Post by maybetoday on Feb 1, 2023 23:43:48 GMT -5
Raspberry Almond Ricotta Cake
PREP TIME
15 mins
TOTAL TIME
1 hr
SERVINGS
12
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups whole milk ricotta cheese
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon almond extract
1/2 cup unsalted butter, melted and slightly cooled
1 1/2 cups raspberries, fresh or frozen
2 tablespoons turbinado sugar
1/2 cup sliced almonds
Confectioner’s sugar, for dusting, optional
Instructions
Preheat oven to 350 degrees F.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the ricotta cheese, eggs, vanilla, and almond extract.
Gradually add in the melted butter, whisking until combined and smooth.
Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the raspberries, being careful not to over mix or the batter will turn pink. It’s ok if you get a few streaks of pink.
Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle the top with turbinado sugar and sliced almonds.
Bake for 45 to 55 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack.
Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
Dust the cake with confectioner’s sugar, if desired. Cut the cake into slices and serve!
link
PREP TIME
15 mins
TOTAL TIME
1 hr
SERVINGS
12
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups whole milk ricotta cheese
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon almond extract
1/2 cup unsalted butter, melted and slightly cooled
1 1/2 cups raspberries, fresh or frozen
2 tablespoons turbinado sugar
1/2 cup sliced almonds
Confectioner’s sugar, for dusting, optional
Instructions
Preheat oven to 350 degrees F.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the ricotta cheese, eggs, vanilla, and almond extract.
Gradually add in the melted butter, whisking until combined and smooth.
Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the raspberries, being careful not to over mix or the batter will turn pink. It’s ok if you get a few streaks of pink.
Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle the top with turbinado sugar and sliced almonds.
Bake for 45 to 55 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack.
Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
Dust the cake with confectioner’s sugar, if desired. Cut the cake into slices and serve!
link