Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3 large eggs
- 1 1/2 cups ricotta cheese
- 1 tsp vanilla extract
- 1 stick unsalted butter, melted and cooled (1/2 cup)
- 1 heaping cup frozen raspberries, divided
- 1/4 cup sliced almonds
- Cooking spray
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and spray lightly.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk eggs, ricotta, and vanilla until smooth.
- Gently fold wet ingredients into dry ingredients.
- Fold in melted butter and three-quarters of raspberries, being careful to keep berries whole.
- Pour batter into pan, spread evenly. Top with remaining raspberries and sliced almonds.
- Bake 50 minutes until golden and a toothpick comes out clean.
- Cool 20 minutes in pan, then unmold. Serve with whipped cream or vanilla ice cream.
Notes
- Fresh raspberries can replace frozen (6 oz ≈ 1 1/2 cups).
- Can be baked up to 2 days in advance; store wrapped at room temperature.
- Freezer friendly for up to 2 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American