Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup olive oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup sliced almonds
- Powdered sugar for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Blend together the ricotta cheese, olive oil, sugar, eggs, and vanilla extract until smooth and creamy.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the fresh raspberries and sliced almonds, ensuring even distribution in the batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving, if desired.
Notes
Don’t overmix the batter to keep the cake tender and fluffy. Can substitute ricotta with Greek yogurt for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg