Ingredients
Scale
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 1/2 cups ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (melted and cooled)
- 1 heaping cup frozen raspberries (divided)
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F and line a 9-inch round cake pan with parchment paper before spraying it with cooking spray to prevent sticking.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined and free from lumps.
- In another bowl, whisk the eggs, ricotta cheese, and vanilla extract until smooth, then stir into the dry mixture until just combined.
- Gently fold in the melted butter and three-quarters of the frozen raspberries without crushing them too much.
- Pour the batter into the prepared pan evenly, scatter remaining raspberries on top along with sliced almonds, and bake for about 50 minutes until golden brown.
- Let the cake cool in the pan for at least twenty minutes before removing it to allow it to set properly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg