Raspberry Ricotta Almond 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!
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/07/30/raspberry-ricotta-almond-cake/
3.2.2925