How to Make Raspberry-Ricotta Cake with White Chocolate and Almonds - A Step-by-Step Guide

There's nothing quite like a homemade cake to satisfy your sweet tooth, and this Raspberry-Ricotta Cake with White Chocolate and Almonds is a delicious and indulgent treat that is sure to impress. With a moist and fluffy ricotta-based cake, tart raspberries, sweet white chocolate, and crunchy almonds, this cake is a perfect balance of flavors and textures. Whether you're hosting a brunch, celebrating a special occasion, or simply want to treat yourself to something special, this cake is a gre...

Read more Snack recipes

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 ¼ cups white sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 ½ cups whole milk ricotta cheese, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups fresh raspberries, divided
  • ⅔ cup sliced almonds, divided
  • ⅔ cup white chocolate chips
  • 1 tablespoon turbinado sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 25 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 12
  • Yield: 1 9-inch cake

  • 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 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
  • Measure out 1/4 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.
  • Nutrition

    382 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 85mg
    • Sodium: 234mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 2g
    • Total Sugars: 29g
    • Protein: 9g
    • Vitamin C: 5mg
    • Calcium: 168mg
    • Iron: 1mg
    • Potassium: 136mg