My raspberry canes are full of berries and this is one of the ways I am putting them to good use: in a super-moist, super easy to throw together Almond Ricotta Cake.
This is definitely my year for rustic cakes. Life is so busy and since that doesn’t diminish my need for cake in any way whatsoever, east and rustic has become a way of life in my baking world. I love the addition of ricotta to this cake – it makes is so creamy and soft and dense, which I love. If you are a raspberry fanatic, double the amount of raspberries I have listed in the recipe. I like a modest amount of baked fruit in my cakes – not a lot, so I only top mine with a cup full.
You could use any type of berry for this cake, by the way. My blackberries will coming on soon and I’m sure a few will find their way into this cake!
- 1½ cups All purpose Flour
- 1 cup Raw Cane Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 3 Eggs
- 1½ cups Whole Milk Ricotta Cheese
- 1 teaspoon Vanilla
- ½ teaspoon Almond Extract
- 4 ounces (8 tablespoons) Butter, melted
- 1 cup Raspberries, fresh or frozen
- Powdered sugar, to top
- Grease and flour a 10" round baking dish(make sure sides are high).
- Preheat the oven to 350 degrees.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the eggs, ricotta, vanilla, almond extract, and butter.
- Add the liquid ingredients to the dry ingredients and whisk until just combined and smooth.
- Pour the batter into the prepared dish and smooth on top.
- Sprinkle the raspberries evenly across the top of the batter.
- Bake in the preheated oven for 50-55 minutes, or until golden, puffed, and firm on top.
- Remove and let cool to room temperature.
- Dust with powdered sugar and slice.
- Vanilla Ice cream or a dollop of sweetened mascarpone would be nice on the side!