Name: Easy Raspberry Ricotta Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 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 (for serving)

Description

A delightful cake featuring creamy ricotta and plump raspberries, 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 (for serving)

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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 granulated sugar together using an electric mixer until light and fluffy, about 3–5 minutes.
Add the vanilla extract and eggs one at a time, incorporating each egg fully before adding the next.
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 the dry ingredients to the wet mixture, alternating with lemon juice until just combined.
Toss the raspberries with cornstarch in a separate bowl, then gently fold them into the batter.
Pour the batter into the prepared springform pan and sprinkle the sliced almonds on top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 15 minutes before releasing it from the springform pan onto a wire rack.
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Serve topped with raspberry preserves and whipped cream.

Notes

For best flavor, bake the cake a day in advance. Store it covered at room temperature or in the fridge.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 230mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg