Ricotta Cake with Raspberies and Almonds

Finding Spring Beauty in the Desert 

Bottlebrush

One of the easiest cakes you'll ever make -no mixer needed. The addition of ricotta cheese makes for a dense, moist, and very flavorful cake. Perfect side for your next brunch, coffee party, spring dinner, dessert, or any other special celebration.

Raspberry Almond Ricotta Cake

The recipe was adapted from twopeasandtheirpod.com
Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 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 butter, melted and slightly cooled
• 1-1/2 cups raspberries, fresh
• 2 tablespoons turbinado sugar or substitute 1 tablespoon each brown sugar and white sugar
• 1/2 cup sliced almonds
• Confectioner’s sugar, for dusting, optional

Directions:

• Preheat the oven to 350 degrees.
• 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 overmix. 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 mixed with sliced almonds.
• Bake for 30-35 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 it 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 confectioners' sugar, if desired. Cut the cake into slices and serve!
• How to Store: Let the cake cool completely. Store covered at room temperature for up to 3 days. It will get moister as it sits. If you live in a hot and humid climate, you can store it in an airtight container in the refrigerator. Let the cake come to room temperature before serving.
• You can also freeze the cake for up to 2 months. Wrap the cooled cake in plastic wrap and then cover it in aluminum foil. You can freeze the whole cake or individual slices. Thaw before serving.

Add a Chicken Broccoli and Strawberry Salad with Poppyseed Dressing to your cake slice and you have a meal.