Name: Raspberry-Ricotta Cake with White Chocolate and Almonds
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 1 ½ cups; Baking powder - 2 teaspoons; Salt - ½ teaspoon; Ground nutmeg - ¼ teaspoon; White sugar - 1 ¼ cups; Unsalted butter, softened - ½ cup; Eggs, at room temperature - 3 large; Whole milk ricotta cheese, at room temperature - 1 ½ cups; Vanilla extract - 1 ½ teaspoons; Almond extract - 1 teaspoon; Fresh raspberries, divided - 2 cups; Sliced almonds, divided - ⅔ cup; White chocolate chips - ⅔ cup; Turbinado sugar - 1 tablespoon

Ingredients for - Raspberry-Ricotta Cake with White Chocolate and Almonds

1. All-purpose flour 1 ½ cups

2. Baking powder 2 teaspoons

3. Salt ½ teaspoon

4. Ground nutmeg ¼ teaspoon

5. White sugar 1 ¼ cups

6. Unsalted butter, softened ½ cup

7. Eggs, at room temperature 3 large

8. Whole milk ricotta cheese, at room temperature 1 ½ cups

9. Vanilla extract 1 ½ teaspoons

10. Almond extract 1 teaspoon

11. Fresh raspberries, divided 2 cups

12. Sliced almonds, divided ⅔ cup

13. White chocolate chips ⅔ cup

14. Turbinado sugar 1 tablespoon

How to cook deliciously - Raspberry-Ricotta Cake with White Chocolate and Almonds

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.

2 . Stage

Sift together flour, baking powder, salt, and nutmeg.

3 . Stage

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.

4 . Stage

Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.

5 . Stage

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.

6 . Stage

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.