Name: Easy Raspberry Ricotta Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 cup unsalted butter, softened at room temp; 1 cup white granulated sugar; 2 tsp vanilla extract; 4 large eggs, at room temp; 1 cup whole-milk ricotta cheese; 2 cups all-purpose flour; 1/2 cup almond flour; 2 tsp baking soda; 2 tsp baking powder; 1/4 tsp salt; 2 tbsp lemon juice; 2 cups raspberries, fresh or frozen, thawed; 1 tbsp cornstarch; 1/3 cup sliced almonds; 1 cup heavy cream, well-chilled; 1/3 cup powdered sugar; 1/2 tsp vanilla extract; 1/2 cup raspberry preserves

Description

A delightful cake featuring fresh raspberries and creamy ricotta, perfect for any occasion.

Ingredients

Scale

1 cup unsalted butter, softened at room temp
1 cup white granulated sugar
2 tsp vanilla extract
4 large eggs, at room temp
1 cup whole-milk ricotta cheese
2 cups all-purpose flour
1/2 cup almond flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 tbsp lemon juice
2 cups raspberries, fresh or frozen, thawed
1 tbsp cornstarch
1/3 cup sliced almonds
1 cup heavy cream, well-chilled
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/2 cup raspberry preserves

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
Cream the softened butter and sugar using an electric mixer until light and fluffy, about 3-5 minutes.
Beat in the vanilla, then add the eggs one by one, mixing until each is fully incorporated.
Fold in the ricotta cheese until evenly mixed.
Whisk together the all-purpose flour, almond flour, baking soda, baking powder, and salt in another bowl. Gradually add to the wet ingredients, alternating with lemon juice until just combined.
Toss the raspberries with cornstarch, then gently fold them into the batter.
Pour the batter into the prepared springform pan and smooth the top.
Sprinkle sliced almonds evenly over the batter.
Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
Slice the cake, drizzle with raspberry preserves, and top with whipped cream before serving.

Notes

Make-Ahead Tips: The cake tastes even better the next day. Store in an airtight container.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 16g
Sodium: 200mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg