Raspberry and almond ricotta dessert cake
Indulge in a delightful Raspberry and Almond Ricotta Dessert Cake. This easy-to-follow recipe combines creamy ricotta cheese, sweet raspberries, and crunchy almonds for a moist, flavorful treat. Perfect for any occasion!
- 15 May 2024
- Cook time 85 min
- Prep time 20 min
- 12 Servings
- 9 Ingredients
Indulge in the delightful fusion of flavors and textures with this Raspberry and Almond Ricotta Dessert Cake. Combining the creamy richness of ricotta cheese with the nutty crunch of almonds and the sweet-tart pop of fresh raspberries, this dessert is the perfect treat to end any meal.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan or a regular cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup sugar and 1/2 cup softened butter. Use an electric mixer on medium speed to beat them together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add 2 teaspoons of vanilla extract and the eggs, one at a time, beating well after each addition. This ensures that the ingredients are well mixed and the mixture is smooth.
- Gradually add the 2 cups of ricotta cheese into the mixture. Continue beating on medium speed until the cheese is fully incorporated and the batter is creamy.
- In a separate bowl, sift 1 cup of self-raising flour. Gradually add the flour to the wet mixture, folding it in gently with a spatula until just combined. Be careful not to over-mix to keep the cake light and airy.
- Fold in 1/2 cup of chopped or sliced almonds and 1/4 cup of milk into the batter until evenly distributed.
- Gently fold 1 cup of fresh or frozen raspberries into the batter, ensuring they are evenly spread throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Place the cake pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. The top should be golden brown.
- Allow the cake to cool in the pan on a wire rack for about 10-15 minutes. Then, carefully remove it from the pan and let it cool completely before slicing.
- Dust the top with powdered sugar or serve with a dollop of whipped cream for extra indulgence.
Tips:
- Ensure the butter is softened to room temperature for easy mixing.
- Beat the sugar and butter until light and fluffy to incorporate air, making the cake lighter.
- Use fresh ricotta cheese for the best texture and flavor.
- Gently fold in the raspberries at the end to prevent them from breaking apart.
- Consider toasting the almonds slightly to bring out their full flavor before folding them into the batter.
- If you prefer a gluten-free version, replace self-raising flour with a gluten-free flour blend and add 1 tsp baking powder.
- Let the cake cool completely before serving to allow the flavors to meld together.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
This Raspberry and Almond Ricotta Dessert Cake is a showstopper that impresses with both its taste and texture. Whether serving it for a special occasion or as a delightful weeknight dessert, the mix of ricotta, almonds, and raspberries will leave everyone craving another slice.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 1.81g | 5% |
| Sugar 18g | 18% |
| Fat | |
| Fat 14g | 17% |
| Saturated 7g | 22% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 44mg | 8% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.49mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.23ug | 9% |
| Vitamin C 3.28mg | 4% |
| Vitamin E 1.51mg | 10% |
| Vitamin K 1.95ug | 2% |
| Minerals | |
| Calcium, Ca 140mg | 10% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 0.74mg | 7% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 140mg | 4% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 1.00mg | 9% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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