Raspberry-Ricotta Cake with White Chocolate and Almonds

Raspberries and ricotta pair up with white chocolate chips and sliced almonds in a deliciously dense cake that tastes great with a hot cup of coffee.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 382 Calories

Ingredients

• 2 teaspoons baking powder
• 1 teaspoon almond extract
• 1 tablespoon turbinado sugar
• 3 large eggs, at room temperature
• 2 cups fresh raspberries, divided
• 1.5 cups all-purpose flour
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.25 teaspoon ground nutmeg
• 1.25 cups white sugar
• 0.66666668653488 cup white chocolate chips
• 1.5 cups whole milk ricotta cheese, at room temperature
• 0.66666668653488 cup sliced almonds, divided

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.