Hey, Friend! So Glad You’re Here!
Okay, so gather ’round, because I’ve got a recipe that’s become an absolute lifesaver in my kitchen. You know those days? The ones where everything just feels a bit… much? Well, I had one of those last Tuesday. Work was wild, the dog decided to redecorate the living room with mud (don’t ask), and I just needed something to hit the reset button. Enter this Raspberry and Almond Ricotta Dessert Cake.
Honestly, I threw it together on a whim after seeing some ricotta in the fridge that needed using. And let me tell you, the aroma filling the house as it baked? Pure magic. It’s truly a hug in cake form. My kid, who usually inspects new foods like they’re alien artifacts, took one bite and declared it the best cake ever. High praise, folks, high praise!
Why You’ll Love This Little Beauty
Alright, so why this cake, specifically? Well, for starters, it’s deceptively simple. You don’t need a pastry degree or any fancy techniques. I make this when I need something impressive but don’t have hours to fuss. My family goes crazy for this because it’s not overly sweet – the ricotta gives it this incredible, almost creamy texture, and the raspberries pop with a lovely tartness. Plus, the almonds add that perfect little nutty crunch. It’s just delightful. And honestly, it’s a pretty forgiving recipe too, which is a big win in my book. I’ve definitely messed up a cake or two in my time (don’t even get me started on the Great Soufflé Debacle of 2019!), but this one just seems to work.
The Good Stuff: What You’ll Need
Here’s what you’ll be wrangling form your pantry and fridge. Don’t worry if you don’t have every single thing – we’re flexible here!
- Unsalted Butter: 113g (that’s one stick, for my American pals), softened. Yes, unsalted! It really does make a difference so you control the salt.
- Granulated Sugar: 150g.
- Large Eggs: 2, at room temperature. This is key for a good emulsion, trust me.
- Vanilla Extract: 1 teaspoon. A good quality one, please! It makes all the difference, like this Madagascar Bourbon Pure Vanilla Extract is my go-to.
- Ricotta Cheese: 250g, full-fat. This is the star, don’t skimp! I sometimes use a good quality Galbani ricotta but honestly, any decent brand works fine.
- All-Purpose Flour: 180g.
- Baking Powder: 1 ½ teaspoons.
- Salt: ¼ teaspoon. Just a tiny pinch to make all those other flavors sing.
- Fresh Raspberries: 1 cup (about 125g). Frozen works in a pinch, but fresh is better for texture.
- Almond Extract: ½ teaspoon. Optional, but oh boy, does it amp up the almond flavor!
- Sliced Almonds: A handful (about ¼ cup), for topping.
- Powdered Sugar: For dusting, because it just looks pretty.
Let’s Get Baking: The Nitty Gritty
Alright, ovens preheated and ready? Here we go!
- Preheat & Prep: Crank that oven to 175°C (350°F). Grab a 9-inch (23cm) springform pan. Grease it really well, then dust it lightly with flour. Some people line the bottom with parchment paper too, which is not a bad idea, especially if you’re prone to sticking disasters like I sometimes am.
- Creaming Time: In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This takes a good 3-5 minutes with an electric mixer. Don’t rush this bit – it’s where you build the foundation for a light cake.
- Egg-cellent Addition: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and, if you’re using it, the almond extract. It’s a proper treat, that almond extract.
- Ricotta Rendezvous: Now, gently fold in the ricotta cheese. Mix until just combined. You don’t want to overmix here, or the cake can get tough.
- Dry Mix Magic: In a separate bowl, whisk together the flour, baking powder, and salt. Whisk it good, so all those bits and bobs are evenly distributed.
- Combine & Conquer: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Seriously, stop as soon as you don’t see any streaks of dry flour. Overmixing develops the gluten and makes your cake dense. We want light and fluffy!
- Raspberry Fold: Gently fold in most of the fresh raspberries. Save a few for sprinkling on top, because, aesthetics, right?
- Into the Pan: Pour the batter into your prepared springform pan. It’ll look a bit thick, but that’s what we’re going for. Scatter the remaining raspberries and the sliced almonds over the top.
- Bake It Baby: Pop it into your preheated oven. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If it starts to brown too much on top, you can loosely tent it with foil. My oven runs a little hot, so I usually check at 40 minutes.
- Cool Down: Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes. Then, carefully run a knife around the edge and release the springform sides. Let it cool completely on the wire rack. This is where I usually sneak a little bit off the edge that inevitably stuck. Don’t tell anyone.
- Finishing Touch: Once it’s completely cool, dust it generously with powdered sugar. It’s a simple touch that makes it look so fancy!
Just a Few Notes From My Kitchen
- Ricotta Quality: I’ve found that using good quality, full-fat ricotta makes a huge difference. Don’t use the watery stuff you might find in some grocery stores; drain it if it’s super wet. It affects the texture big time.
- Room Temp Ingredients: Seriously, eggs and butter at room temp. It really does make for a smoother, more even batter. I once tried rushing it with cold butter and it’s just a lumpy mess, the cake just lost it’s charm.
- Don’t Overbake: This cake can dry out if overbaked. Keep an eye on it! The skewer test is your best friend here.
- Fresh is Best: While frozen raspberries work, fresh ones hold their shape better and don’t bleed as much color into the batter. But hey, use what you’ve got!
Tried & Tested Variations (And One That Flopped!)
I’m always messing around with recipes, you know? Here are a couple of twists I’ve tried that were pretty successful:
- Lemon Zest Love: Add 1-2 teaspoons of lemon zest to the batter for a brighter, zingier flavor. It’s especially good in the summer!
- Blueberry Swap: Not a raspberry fan? Swap them out for blueberries. Just as delicious! You can also mix both.
- Pistachio Power: Instead of sliced almonds, try chopped pistachios on top. Adds a lovely color and different nuttiness.
Now, for the flop… I once tried to make this with skim ricotta, thinking I’d be all healthy. Big mistake. The cake came out rubbery and dry. So, yeah, stick to the full-fat stuff for this one. It’s a dessert, after all!
What You’ll Need (The Tools of the Trade)
You don’t need a professional kitchen, but a few things help:
- 9-inch Springform Pan: Essential for easy release. But, on second thought, if you don’t have one, you can use a regular 9-inch round cake pan lined really, really well with parchment paper, letting the paper hang over the sides to use as ‘handles’ to lift the cake out once cooled.
- Electric Mixer: Handheld or stand mixer, either works. You can do it by hand, but your arm will get a workout!
- Mixing Bowls: A couple of them.
- Whisk, Spatula, Measuring Cups & Spoons: The usual suspects.
- Wire Rack: For cooling. Don’t skip this; proper cooling is important for texture.
Keeping It Fresh (If It Lasts!)
This cake is best eaten within 2-3 days. Store it at room temperature, covered, or in an airtight container. Though honestly, in my house it never lasts more than a day! If you live somewhere super humid, or it’s extra hot, popping it in the fridge might be better, but bring it back to room temp before serving for the best texture.
Serving It Up
Oh, the possibilities! My favorite way to enjoy this Raspberry and Almond Ricotta Dessert Cake is simply dusted with powdered sugar, maybe with a cup of strong coffee or a nice Earl Grey tea. My husband loves a slice warmed ever so slightly, with a scoop of vanilla bean ice cream. It’s also fantastic with a dollop of crème fraîche or some lightly sweetened whipped cream. Perfect for a lazy Sunday brunch, a fancy afternoon tea, or just, you know, Tuesday.
Pro Tips From a Fellow Home Cook
- Don’t Be Afraid of Room Temp: I once tried rushing this step and regretted it because the butter and eggs didn’t combine properly, leading to a slightly dense cake. Give them 30 minutes on the counter.
- Measure Accurately: Especially the flour. Too much flour means a dry cake. I sometimes weigh my ingredients using a kitchen scale (there are loads of affordable ones that make a world of difference).
- Patience, Grasshopper: Letting the cake cool completely before slicing is tough, I know. But it helps the structure set and prevents crumbling. I’m still working on this one myself, I admit!
Burning Questions? Let’s Chat!
- Can I use frozen raspberries?
- Yep, totally! Just don’t thaw them first – toss them right into the batter. They might bleed a little more color, but it won’t affect the taste. I do this all the time when raspberries aren’t in season.
- Is this cake very sweet?
- Not overly, which is why I love it! The ricotta and raspberries balance the sweetness perfectly. It’s more of a dessert that leaves you feeling satisfied, not like you’ve just eaten a sugar bomb. If you like things super sweet, you could add another tablespoon or two of sugar, but I wouldn’t recommend much more.
- Can I make this ahead of time?
- Absolutely! It actually tastes even better the next day, once all the flavors have had a chance to meld. Just cover it loosely and keep it on the counter.
- What if I don’t have almond extract?
- No worries! You can just omit it. The cake will still be delicious, just with less of that pronounced almond flavor. You could add a tiny bit more vanilla, or even a splash of orange blossom water if you’re feeling adventurous and have some.
- My cake looks a bit sunken in the middle – what happened?
- Hmm, that can happen for a few reasons. Could be overmixing the batter, opening the oven door too early during baking, or maybe not quite enough baking powder. Don’t fret though, it’s probably still perfectly tasty! Just means more room for ice cream, right?
