Imagine a dessert that combines the creamy richness of ricotta, the delicate crunch of almonds, and the vibrant burst of fresh raspberries - all in one irresistible cake. This Raspberry Almond Ricotta Cake is not just a dessert; it's a culinary masterpiece that will transport your taste buds to the sun-drenched hills of Italy. Whether you're looking to impress guests or treat yourself to a luxurious homemade delight, this recipe promises to be your new go-to crowd-pleaser that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
- In a large mixing bowl, cream together ricotta cheese and granulated sugar until smooth and well combined. Use an electric mixer on medium speed for about 2-3 minutes.
- Add eggs one at a time to the ricotta mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined, being careful not to overmix.
- Pour half the batter into the prepared springform pan. Distribute fresh raspberries evenly across the surface.
- Carefully pour the remaining batter over the raspberries, ensuring they are mostly covered.
- Gently tap the pan on the counter to remove any air bubbles and ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes. Then, carefully remove the springform ring and transfer to a wire rack.
- Allow the cake to cool completely before serving. Optional: dust with powdered sugar or serve with additional fresh raspberries.
Tips
- Room Temperature Ingredients: Ensure your eggs and ricotta are at room temperature for smoother mixing and better texture.
- Gentle Folding Technique: When incorporating dry ingredients, use a spatula and fold gently to maintain the cake's light and airy consistency.
- Raspberry Distribution: For even flavor, spread raspberries carefully and try to keep them mostly covered by batter to prevent burning.
- Toothpick Test: Always check doneness by inserting a toothpick - a few moist crumbs are perfect, but wet batter means it needs more time.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan to help it set and prevent crumbling.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container in the refrigerator.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 85mg
