• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups whole milk ricotta cheese
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3/4 teaspoon almond extract
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 1/2 cups raspberries, fresh or frozen
• 2 tablespoons turbinado sugar
• 1/2 cup sliced almonds
• Confectioner’s sugar, for dusting, optional

Instructions

1. Ready the oven to 350 degrees Fahrenheit.
2. A big bowl should be used to combine the flour, sugar, baking powder, and salt by whisking them together.
3. The ricotta cheese, eggs, vanilla extract, and almond extract should be mixed together in a medium basin using a whisk. Using a whisk, gradually incorporate the melted butter until it is completely incorporated and smooth.
4. After adding the ricotta mixture to the dry ingredients, use a spatula to whisk the mixture until it is almost completely incorporated. Be careful not to overmix. Mix the raspberries in with a gentle folding motion, taking care not to overmix the batter, as this may cause it to turn pink. It is not a problem if you end up with a few pink streaks.
5. Apply a sufficient amount of nonstick cooking spray to a springform pan measuring 9 inches in diameter. Sprinkle the top of the batter with turbinado sugar and sliced almonds after you have scraped the batter into the pan in an even manner.
6. Bake the cake for forty-five to fifty-five minutes, or until it reaches a golden brown color and a toothpick put into the middle of the cake comes out clean. Remove the pan from the oven and place it on a rack that is designed for cooling. After allowing the cake to cool for half an hour in the springform pan, carefully remove the sides of the pan.
7. If you so want, cover the cake with a dusting of confectioner’s sugar. Slice the cake, and then serve it to your guests!