Almond Ricotta Raspberry Cake
This cake is a super easy cake that you can eat at 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.
Servings: 12
Ingredients
- 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 1 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 90 grams 3/4 cup ground almonds (almond flour/meal)
- 60 ml 1/4 cup milk
- 200 grams frozen raspberries
Instructions
- 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 a spatula.
- Sprinkle remaining raspberries, pushing slightly into the batter.
- Bake for 1 hour and 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pan for 1 hour. Remove from the pan and sprinkle with flaked almonds and powdered sugar.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!