Description
Are you in search of a dessert that perfectly balances tartness and sweetness while boasting a creamy texture? Look no further! Our Raspberry Ricotta Cake is a delightful treat that combines the freshness of raspberries with the smooth, rich texture of ricotta cheese, making it an ideal choice for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 15 ounces ricotta cheese
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/2 cups raspberries (fresh or frozen; if using frozen, do not thaw)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a larger bowl, beat the eggs. Then, mix in the ricotta cheese, melted butter, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
- Gently fold in the raspberries to avoid crushing them.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan. Dust with powdered sugar before serving, if desired.