This cake is super easy cake that you can eat in any time of the day, even for breakfast. Moist and soft from creamy ricotta with a swirl of juicy raspberries and a touch of almond flour.
My daughter is 15 weeks old. Where the time flies?! I started to write this post when she was 6 weeks old, and I taught I’ll have more time for blogging, but I was wrong. First she has colic and now she has trouble getting to nap over the day and I am beyond exhausted to do anything. I love her more then anything in the world, and enjoy being a mother, but I just sometimes need a time for myself. I haven’t baked or cooked anything special since she was born, and I miss it. The only thing I bake is simple sponge yellow cake (dairy free) with bunch of different fruit, which is done in 30 minutes. I am planning to share that recipe too, but first I will have to organize my time better and ask my mother for help.
For this cake you can use fresh or frozen raspberries, but if using fresh you need to cut down the baking time.
- 200 grams (1 cup) granulated sugar
- 125 grams (4.4 oz) butter, room temperature
- 2 teaspoon vanilla extract
- 2 eggs
- 375 grams ricotta
- 160 grams (1¼ cups) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 90 grams (3/4 cup) ground almonds (almond flour/meal)
- 60 ml (1/4 cup) milk
- 200 grams frozen raspberries
- Preheat oven to 160C (320F).
- Grease 22cm round cake pan/ springform.
- Mix butter, sugar and vanilla until well, about 3-4 minutes. Add eggs, one at a time, mixing until just combined. Add ricotta.Whisk to combine.
- Stir in the flour, salt, baking powder, ground almond and milk. Fold in 1 cup of raspberries. Spoon mixture into prepared pan. Level top with spatula.
- Sprinkle remaining raspberries, pushing slightly into the batter.
- Bake for 1 hour and 25 minutes or until toothpick inserted in the center of cake comes out clean.
- Cool in the pan for 1 hour. Remove from the pan and sprinkle with flaked almonds and powdered sugar.