Raspberry Ricotta Almond Cake

Name: Raspberry Ricotta Almond Cake
Yield: 1 cake (9-inch / 23 cm), about 10–12 slices
Cuisine: Italian-inspired
Ingredients: Granulated sugar — 275 g; Whole-milk ricotta — 425 g (1 standard 15 oz container); Olive oil — 180 g; Vanilla extract — 5 mL (1 tsp); Almond extract — 4 mL (¾ tsp); Eggs — 3 large; All-purpose flour — 190 g; Baking soda — 2.5 g (½ tsp); Fine salt — 3 g (½ tsp); Fresh raspberries — 125 g; Flour for coating raspberries — 8 g (1 Tbsp); Sliced almonds — 45–50 g; Raspberries, halved, for topping — 35–40 g; Powdered sugar, for dusting — 15 g

A rich and tender ricotta cake flavored with almond and vanilla, filled with fresh raspberries and finished with sliced almonds and powdered sugar.