Ingredients:

• 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

Directions:

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the ricotta cheese, eggs, vanilla, and almond extract. Gradually add in the melted butter, whisking until combined and smooth.
• Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the raspberries, being careful not to over mix or the batter will turn pink. It’s ok if you get a few streaks of pink.
• Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle the top with turbinado sugar and sliced almonds.
• Bake for 45 to 55 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
• Dust the cake with confectioner’s sugar, if desired. Cut the cake into slices and serve!