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Raspberry-Ricotta Cake with White Chocolate and Almonds

Raspberry-Ricotta Cake with White Chocolate and Almonds

A dense and flavorful Raspberry-Ricotta Cake with White Chocolate and Almonds, perfect for enjoying the next day with coffee.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling Time 30 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 382 kcal

Equipment

  • 9-inch springform pan
  • mixing bowl
  • sifter
  • baking sheet
  • toothpick

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground nutmeg

Wet Ingredients

  • 1.25 cups white sugar
  • 0.5 cups unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1.5 cups whole milk ricotta cheese, at room temperature
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon almond extract

Add-ins

  • 2 cups fresh raspberries, divided
  • 0.67 cups sliced almonds, divided
  • 0.67 cups white chocolate chips
  • 1 tablespoon turbinado sugar

Instructions
 

Baking Instructions

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Sift together flour, baking powder, salt, and nutmeg.
  • 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 ½ of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
  • Measure out ¼ cup raspberries and 2 tablespoons sliced almonds; set aside.
  • 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.
  • 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.

Notes

You can use frozen raspberries as well but do not thaw them first.

Nutrition

Serving: 1sliceCalories: 382kcalCarbohydrates: 44gProtein: 9gFat: 19gSaturated Fat: 10gCholesterol: 85mgSodium: 234mgPotassium: 136mgFiber: 2gSugar: 29gVitamin C: 5mgCalcium: 168mgIron: 1mg
Keyword almonds, cake, dessert, raspberry, ricotta, white chocolate
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