Raspberry Almond Ricotta Loaf Cake

Quick Recipe Version (TL;DR)

• Yield: 10 slices
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 1 3/4 cups (210 g) all-purpose flour
• 1/2 cup (56 g) almond flour
• 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp fine salt
• 1 cup (200 g) granulated sugar
• 2 large eggs (room temp)
• 1/2 cup (120 ml) neutral oil
• 1 cup (240 g) whole-milk ricotta (drained 10 minutes)
• 2 tsp vanilla extract; 3/4 tsp almond extract
• 3 tbsp (45 ml) milk
• 1 1/3 cups (170 g) fresh raspberries, plus 1 tbsp flour to toss
• 1/2 cup (45 g) sliced almonds; 1–2 tbsp coarse sugar (optional)

Do This

• 1. Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
• 2. Whisk flours, baking powder, baking soda, and salt.
• 3. Whisk sugar and eggs, then add oil, ricotta, extracts, and milk.
• 4. Fold dry ingredients into wet until just combined. Toss raspberries with 1 tbsp flour; gently fold in.
• 5. Scrape batter into pan. Top with sliced almonds, coarse sugar, and a few extra raspberries.
• 6. Bake 55–65 minutes (about 60), tenting with foil if needed. Cool 15 minutes in pan, then fully on a rack before slicing.

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Why You’ll Love This Recipe

• Ricotta keeps the loaf incredibly moist with a fine, creamy crumb.
• Sweet-tart raspberries burst through every slice, balanced by fragrant almond.
• Effortless one-bowl wet and one-bowl dry method; no mixer required.
• Beautiful almond-crusted top looks bakery-worthy and tastes toasty and crisp.

Grocery List

• Produce: Fresh raspberries, optional lemon for zest
• Dairy: Whole-milk ricotta, milk, unsalted butter or oil (pan prep)
• Pantry: All-purpose flour, almond flour, granulated sugar, baking powder, baking soda, salt, vanilla extract, almond extract, neutral oil, sliced almonds, coarse sugar (optional), powdered sugar (optional)

Full Ingredients

For the Raspberry-Almond Ricotta Loaf

• 1 3/4 cups (210 g) all-purpose flour
• 1/2 cup (56 g) almond flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) neutral oil (such as canola, grapeseed, or light olive oil)
• 1 cup (240 g) whole-milk ricotta, drained 10 minutes if very wet
• 2 tsp pure vanilla extract
• 3/4 tsp almond extract
• 3 tbsp (45 ml) milk
• 1 tsp finely grated lemon zest (optional but lovely)
• 1 1/3 cups (170 g) fresh raspberries; toss with 1 tbsp all-purpose flour before folding in

For the Topping

• 1/2 cup (45 g) sliced almonds
• 1–2 tbsp coarse sugar or granulated sugar (optional, for sparkle and crunch)
• 6–8 extra raspberries to press into the top (optional)
• Powdered sugar, for dusting after baking (optional)

Step-by-Step Instructions

Step 1: Prep the pan and heat the oven

Position a rack in the center of the oven and heat to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with a parchment sling so the paper overhangs the long sides for easy lifting. Lightly grease the parchment as well.

Step 2: Drain ricotta and prep raspberries

If your ricotta looks very wet, spoon it onto a few layers of paper towel and let it drain for about 10 minutes. Pat dry on top. Gently toss the raspberries with 1 tablespoon flour to help keep them from sinking and staining the batter.

Step 3: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt until evenly combined and lump-free.

Step 4: Whisk the wet ingredients

In a large bowl, whisk the sugar and eggs vigorously for 30–60 seconds until slightly thickened and paler. Whisk in the oil, ricotta, vanilla extract, almond extract, milk, and lemon zest (if using) until smooth. A few tiny ricotta flecks are fine.

Step 5: Combine batter and fold in raspberries

Tip the dry ingredients into the wet and fold with a spatula just until you no longer see dry flour. Do not overmix. Add the floured raspberries and gently fold 3–4 times to distribute without crushing the berries.

Step 6: Fill the pan and add the almond topping

Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle evenly with the sliced almonds and, if you like, coarse sugar. Press a few extra raspberries lightly into the surface for a pretty finish.

Step 7: Bake to perfection

Bake for 55–65 minutes (about 60 minutes for most ovens) until a skewer inserted in the center comes out with a few moist crumbs but no wet batter, or an instant-read thermometer reads 200–205°F (93–96°C). If the almonds are browning too quickly, tent the loaf with foil around the 40-minute mark.

Step 8: Cool and serve

Cool in the pan on a rack for 15 minutes, then lift the loaf out using the parchment and transfer to the rack to cool completely (45–60 minutes) before slicing. Dust with powdered sugar if desired. Slice with a serrated knife and enjoy.

Pro Tips

• Weigh your flour if possible for best texture; too much flour makes a dry loaf.
• Room-temperature eggs and drained ricotta help the batter emulsify smoothly.
• If using frozen raspberries, do not thaw; toss with flour and fold in straight from the freezer, adding 3–5 extra minutes bake time.
• Use a light-colored metal loaf pan to avoid over-browning the sides and bottom.
• Check doneness early and tent with foil if the almonds are getting dark.

Variations

• Lemon-Glazed: Add 2 tsp lemon zest to the batter. When cool, whisk 1 cup (120 g) powdered sugar with 2–3 tbsp lemon juice and drizzle over the loaf.
• White Chocolate & Raspberry: Fold 1/2 cup (85 g) white chocolate chips into the batter with the raspberries. Keep the almond topping.
• Gluten-Free: Use a 1:1 gluten-free baking blend in place of all-purpose flour; keep the almond flour. Add 1 extra tablespoon milk if the batter seems thick.

Storage & Make-Ahead

Store the cooled loaf tightly wrapped at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze up to 3 months; thaw at room temperature or warm in a low oven or toaster oven. For make-ahead prep, whisk dry ingredients in one bowl and wet in another up to 1 day in advance; refrigerate the wet mixture and combine just before baking, folding in raspberries at the last moment.

Nutrition (per serving)

Approximate for 1 of 10 slices: 360 calories; 18 g fat; 42 g carbohydrates; 3 g fiber; 22 g sugars; 8 g protein; 230 mg sodium.