Raspberry Ricotta Cake Recipes

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RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS

Baking this cake for a longer period of time at a lower temperature allows for a more even bake without the worry of overbrowning. This cake is on the denser side, with a somewhat pound cake-like texture. It tastes great the next day with a hot cup o' coffee!

Provided by Kim

Time 2h15m

Yield 12

Number Of Ingredients 14



Raspberry-Ricotta Cake with White Chocolate and Almonds image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Sift together flour, baking powder, salt, and nutmeg.
  • Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
  • Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
  • Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
  • Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 44.1 g, Cholesterol 84.6 mg, Fat 19.4 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 10.2 g, Sodium 233.9 mg, Sugar 28.8 g

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ¼ cups white sugar
½ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ cups whole milk ricotta cheese, at room temperature
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
2 cups fresh raspberries, divided
⅔ cup sliced almonds, divided
⅔ cup white chocolate chips
1 tablespoon turbinado sugar

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