Name: Raspberry-Ricotta Cake with White Chocolate and Almonds
Prep time: 20 min
Cook time: 85 min
Total time: 135 min
Ingredients: 1.5 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.25 teaspoon ground nutmeg; 1.25 cups white sugar; 0.5 cup unsalted butter, softened; 3 large eggs, at room temperature; 1.5 cups whole milk ricotta cheese, at room temperature; 1.5 teaspoons vanilla extract; 1 teaspoon almond extract; 2 cups fresh raspberries, divided; 0.66666668653488 cup sliced almonds, divided; 0.66666668653488 cup white chocolate chips; 1 tablespoon turbinado sugar

Raspberry-Ricotta Cake with White Chocolate and Almonds

5.0

(2)

2 Reviews

3 Photos

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!

Submitted by Kim

Published on April 30, 2021

Prep Time:

20 mins

Cook Time:

1 hr 25 mins

Additional Time:

30 mins

Total Time:

2 hrs 15 mins

Servings:

Yield:

1 9-inch cake

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Ingredients

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Original recipe (1X) yields 12 servings

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

Directions

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.

Cook's Note:

You can use frozen raspberries as well but do not thaw them first.

Nutrition Facts (per serving)

382	Calories
19g	Fat
44g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 382
% Daily Value *
Total Fat 19g	25%
Saturated Fat 10g	51%
Cholesterol 85mg	28%
Sodium 234mg	10%
Total Carbohydrate 44g	16%
Dietary Fiber 2g	9%
Total Sugars 29g
Protein 9g	17%
Vitamin C 5mg	6%
Calcium 168mg	13%
Iron 1mg	7%
Potassium 136mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Raspberry-Ricotta Cake with White Chocolate and Almonds

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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