Raspberry-Ricotta Cake with White Chocolate and Almonds

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

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.
Raspberry-Ricotta Cake with White Chocolate and Almonds

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

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