Raspberry-Ricotta Cake with White Chocolate and Almonds
Description
Raspberries and ricotta pair up with white chocolate chips and sliced almonds in a deliciously dense cake that tastes great with a hot cup of coffee.
Ingredients
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 1/4 cups white sugar
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1/2 cup unsalted butter, softened
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3 large eggs, at room temperature
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1 1/2 cups whole milk ricotta cheese, at room temperature
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1 1/2 teaspoons vanilla extract
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1 teaspoon almond extract
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2 cups fresh raspberries, divided
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2/3 cup sliced almonds, divided
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2/3 cup white chocolate chips
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1 tablespoon turbinado sugar
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2
Sift together flour, baking powder, salt, and nutmeg.
3
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.
4
Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
5
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.
6
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.