Raspberry Almond Ricotta Cake

This Raspberry Almond Ricotta Cake recipe is easy and delicious! Made with creamy ricotta and frozen raspberries, it’s lightly sweetened and perfect for dessert, brunch or afternoon snack break. 

A Fluffy Ricotta Dream Cake

Without a doubt, for the last 10 years or so, my back pocket cake recipe has been Alison Roman’s infamous raspberry ricotta cake. A delightfully buttery and moist ricotta cake that has chunks of juicy, raspberries strewn throughout, adding bright, fruity notes to the tender crumb. It’s a cake that doesn’t require a mixer of any sort and can be whipped up in about ten minutes.

To switch things up a little, I’ve tinkered with that flawless cake recipe just a wee bit. The addition of almond flour, almond extract, and extra-virgin olive oil adds more dimensional intensity to the crumb. For a delicious nutty crust, I’ve scattered the top with flaked almonds. As per usual, the sugar is slightly reduced in this recipe.

The result is a cake that is just as spectacularly tender and moist, but with a little more rustic texture and flavor. It’s fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch or as a snack with your coffee break. 

Fresh raspberries are available all season long but the cake works just as well with frozen raspberries. We adore this cake as is but often take it to divine territory with a dusting of icing sugar and a dollop of softly whipped cream. Simple, yet fabulous.

Ingredients And Substitutions

• Flours – All purpose flour gives this cake great structure, while the addition of almond flour gives it a wonderful nutty flavor. I have tested this recipe using only almond flour but the texture was a little too spongy and soft.
• Raspberries – Fresh raspberries are wonderful in this cake but I always have a bag or two of frozen raspberries in my freezer so that is what I always use. A word of caution, don’t be tempted to use more frozen berries than the recipe calls for or they could add too much moisture to the cake. In addition, make sure you add the raspberries while still completely frozen.
• Butter & Olive Oil – The original recipe uses melted butter only but in this recipe we reduce the butter amount and add in a few tablespoons of olive oil. Why, you ask? Becasue even a few tablespoons of olive oil help extend the longevity of the cake. I find it also adds more flavor to the crumb. You can use all 8 tablespoons of melted butter, if you wish.
• Eggs – You will need 3 eggs to make this cake. Make sure they are room temperature so the batter comes together nicely.
• Vanilla and almond extract – I like to use both vanilla and almond extract in this cake but if you don’t have almond extract, or you aren’t a fan, you can simply omit it. I used to find almond extract unpleasantly overpowering in desserts, but used in a very small amount, it imparts a lovely aroma.
• Ricotta cheese – If you haven’t baked a cake with ricotta, you’re in for a treat. It adds so much moisture and makes the crumb ultra-tender. You will need 1 1/2 cups of ricotta cheese to make this cake. If possible, use whole milk ricotta, or a ricotta that is made with the least amount of ingredients.
• Lemon zest – Optional, but you will love the background citrusy notes that lemon zest adds to this cake. Orange zest, instead of lemon zest, works well too.
• Flaked almonds – Optional, but I love to scatter flaked almonds over top for a delicious crunch in every bite.

Variations

Berries: Replace the raspberries with blackberries or blueberries or use a combination of the three. Alternatively, you can leave the cake plain (no berries at all) for a delicious almond-flavored cake.

Citrus zest: Orange zest, instead of lemon zest, works well too.

Make it gluten free: I have not tested this recipe using a gluten free flour but I seee no reason why it wouldn’t work. Use a good quality gluten-free flour to replace the all-purpose flour. Though I haven’t baked with it myself, I have heard great things about this one. Make sure you still add the almond flour as it adds a lot of flavor and rustic texture to this cake.

Best Cake Pan To Use

This cake is going to rise considerably tall so you need to use a cake pan with tall sides. A 9-inch springform pan is ideal because it has higher sides than a standard cake pan. Plus, the removable sides make un-molding and slicing the cake easier, too.

If you don’t have a springform pan, you can use a cake pan that is at least 2 full inches tall, 3-inches would be best. A 9×9-inch square baking pan will also work great.

How To Make Raspberry Almond Ricotta Cake

Step 1: Prepare your cake pan. Even when using a non-stick springform pan, I like to line it with parchment paper and lightly coat the sides with butter.

Step 2: In a medium bowl, whisk together the flour, almond flour, baking powder and salt.

Step 3: In a large bowl, whisk the ricotta, sugar, lemon zest, vanilla extract, and almond extract (if using) until smooth. Add the eggs in one at a time, whisking in between each addition to ensure each egg is well incorporated before adding the other. Whisk or gently fold in the flour mixture just until blended. Using a rubber spatula, fold in the melted butter and olive oil until fully incorporated into batter.

Step 4: Gently fold in 3/4 cup of the raspberries (the frozen raspberries will streak the batter a little – that’s okay).

Step 5: Pour into the cake pan and spread to smooth the top. Dot the top of the batter with the remaining raspberries, gently pushing them in slightly. Scatter the almond flakes over top.

Step 6: Bake until the cake is golden brown, and a tester or toothpick inserted into the centre comes out clean, 55–70 minutes. Let cool for at least 20 minutes before un-moulding.

Expert Tips

This raspberry ricotta cake is a breeze to make and just like the original recipe, it is pretty flawless. In other words, don’t let all the tips below scare you. I list them only as a precaution after having made this cake dozens (and dozens!) of times.

• Test the cake without removing it from the oven. Always test the doneness of your cake while it is still in the oven. This way, if it needs more time to bake, it will not have cooled down as much.

• Use an instant read thermometer to test the cake. This is not a quick-cooking cake. It could take up to 75 minutes to bake, depending on many variables. If you have one, insert an instant read thermometer right in the middle of the cake. It should read between 200ºF – 215ºF. If you don’t have an instant read thermometer, you a long skewer inserted in the middle of the cake should come out pretty clean.

• If using frozen raspberries, don’t add more than 1 cup. Otherwise, your cake might come out a little soggy.
• Add frozen raspberries while still completely frozen. If your frozen raspberries have thawed even a little before adding them to the batter, your cake will bake somewhat soggy. Measure out the berries then keep them frozen right until needed.
• Use a scale to weigh the ingredients. For best results, weigh the flour and other ingredients. If you don’t have a scale, make sure to spoon flour into a dry ingredient measuring cup and scrape off the top with a knife.
• Do not over-mix. Once you add the flour(s), mix only until combined or the cake will be not be as tender.
• Use room temperature eggs. Cold eggs will not mix as easily in the batter. If you forgot to take them out ahead of time, simply place them in a bowl of warm water for about 5 minutes. Dry them well before cracking open.
• Let the cake rest for at least 20 minutes before unmoulding. This is pretty important so the cake has time set.

Frequently Asked Questions

How To Serve The Cake

This raspberry almond ricotta cake is quite delicious served as is. But for a little extra-extra, we love it with a light dusting of icing sugar and lightly whipped cream.

On a hot summer evening, you absolutely should serve your slices with some creamy vanilla ice cream. Yum!

Storing Leftovers

Like most butter-based cakes, this cake is best enjoyed the day it is baked as it will dry out within a day or so. The flaked almonds will also soften considerably. That said, the cake does keep will keep well for a few days when wrapped and stored at room temperature and it also freezes really well.

You can also read my tip above on how to re-moisten a baked cake.

To store: Store the cake in an airtight container, or wrapped tightly, at room temperature for up to 3 days. 

To freeze: Wrap the cooled cake in plastic wrap, then place in a freezer-safe container or bag. Thaw at room temperature overnight before serving. You can also reheat it slightly before serving in a preheated 300ºF oven for about 6 to 7 minutes

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