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

Raspberry-Ricotta Cake with White Chocolate and Almonds

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.