Apparently raspberries respond well to 'surface of the sun' heat and 'Sahara desert' rainfall. They have been coming in tastier than I remember them. Raspberries are one of the few fruit that I can think of that taste better baked than when raw. The other being plums.
Bake them I did.
Raspberry Ricotta Cake with Almonds is moist, fluffy and super easy to make! It’s perfect for dessert in the evening or with coffee in the morning.
NOTE: the recipe calls for frozen berries. I used fresh and it turned out well. If the berries are overripe it could be problematic and them might break apart in the thick batter. It would still taste good but it might look unsightly.
Enjoy!

Raspberry Ricotta Cake with Almonds
1 ½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
3 large eggs
1 ½ cups ricotta cheese
teaspoon vanilla extract
1 stick unsalted butter - melted and cooled (½ cup)
1 heaping cup frozen raspberries - divided
>¼ cup sliced almonds
Place a rack in the lower ⅓ of the oven (NOT right in the center). Preheat oven to 350 degrees. Line a 9-inch diameter cake pan with parchment paper and spray with cooking spray.
Combine flour, sugar, baking powder and salt in a large bowl.
Whisk together eggs, ricotta and vanilla until smooth in another bowl then stir into dry ingredients.
Fold in the melted butter followed by ¾ cup of the frozen raspberries, being careful to not crush the berries.
Pour the batter into the prepared cake pan.
Scatter remaining berries over the top followed by the almonds.
Bake 50 minutes or until light golden brown and a toothpick or cake tester inserted in the center comes out clean.
Let cool at least 20 minutes before unmolding.
Serve with whipped cream or vanilla ice cream.