WE LOVE DESSERT!!! There I said it!! I really want to be good with sugar and all, but we are at home….all day….everyday! Raspberry Lemon Almond Ricotta Cake to the rescue.
Since stay at home is the rule, at least here in Illinois our eating habits have gone a bit south…ugh! In defense of that statement is the movie Simply Irresistible.
A 1999 movie starring Sarah Michelle Gellar: Sean Patrick Flanery plays Tom, the manager of a department store in Manhattan. He may or may not be falling in love against his will with heiress Amanda Shelton (Sarah Michelle Gellar). Tom resists Amanda, who has just inherited a restaurant because he believes she might have magical powers.
It’s hookie and most certainly not a cinematic genius, but it is one of my favorites. There is a line in the movie where Amanda (Gellar) says that “dessert is the whole point of a meal.” I couldn’t agree more.
If I had to choose dessert cake wins hands down, every time!
Adapted from Baked Bree’s Raspberry Orange Pistachio Ricotta Cake, substituting almond and lemons for the orange and pistachio, this cake was awesome!! Bree’s post is all about the current situation. Besides, the picture of her cake is so beautiful I knew I had to make it.
Raspberry Lemon Almond Ricotta Cake was super easy to make. It came out looking pretty enough to eat 🙂 Bright and springy looking studded with lemons, raspberries, and almonds.
Two bowls, one pan, and one hour are all it takes. Easy!
As I said above, I modified Bree’s recipe. Lemons gave a bright citrus flavor, and for me, raspberries and almonds are a perfect match. Brown butter was also used in the original, but I used plain melted butter. This cake screams Spring! A dollop of whipped topping or a scoop of vanilla ice cream and you have the perfect end to any meal.
In these trying times, brighten your day with this easy Springtime cake!Print
Adapted from Baked Bree
- 1 1/2 cups flour
- 1 cup of sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 eggs
- 1 1/2 cups whole milk ricotta cheese
- Zest of one lemon
- 2 Tablespoons lemon juice
- 3/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup butter, melted
- 1 cup raspberries
- 1/3 cup sliced almonds
- Lemon slices
- Turbinado Sugar
- Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and spray with cooking spray.
- In a large bowl, whisk flour, sugar, baking powder, and salt. Set aside.
- In another bowl, whisk eggs, ricotta, lemon zest, lemon juice, and vanilla.
- Add the egg mixture into the dry ingredients and stir until blended.
- Add the melted butter and fold until combined.
- Gently fold in raspberries. Save a few berries to decorate the top of the cake.
- Pour batter into the pan and spread evenly. Top with reserved raspberries, lemon slices, almonds, and sanding sugar.
- Bake for 50 to 60 minutes or until a toothpick comes out clean.
Keywords: lemon, raspberry, ricotta cheese, almonds, cake, bake, dessert