Description
Adapted from Baked Bree
Ingredients
Scale
- 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
Instructions
- 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.