Raspberry-Ricotta Cake with White Chocolate and Almonds

Raspberry-Ricotta Cake with White Chocolate and Almonds is a deliciously dense and moist cake that strikes a perfect balance between richness and sweetness. Its pound cake-like texture makes it ideal for breakfast, brunch, or dessert. The slow-baking method ensures an even bake without overbrowning, while ricotta cheese adds a creamy, melt-in-your-mouth quality. This cake pairs wonderfully with coffee or tea and tastes even better the next day!

Essential Ingredients

To prepare this flavorful and satisfying cake, you’ll need:

• 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

Preparation Steps

1. Preheat the Oven: Set your oven to 325°F (165°C) and grease a 9-inch springform pan.
2. Mix Dry Ingredients: Sift together flour, baking powder, salt, and nutmeg in a bowl.
3. Cream Butter and Sugar: Beat sugar and butter in a large bowl until light and fluffy (3-5 minutes).
4. Incorporate Wet Ingredients: Add eggs one at a time, mixing well after each addition. Beat in ricotta cheese, vanilla, and almond extract until fully combined.
5. Combine Batter: Mix in half of the dry ingredients until just combined, then add the rest and mix again.
6. Prepare Mix-Ins: Set aside ¼ cup raspberries and 2 tablespoons sliced almonds for topping. Gently fold the remaining raspberries, almonds, and white chocolate chips into the batter.
7. Assemble Cake: Pour the batter into the prepared pan, smoothing the top. Sprinkle the reserved raspberries and almonds evenly over the surface, followed by turbinado sugar.
8. Bake: Place the pan on a baking sheet and bake for 85 to 90 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool and Serve: Let the cake cool in the pan for 30 minutes, then gently run a knife around the edges and remove the sides of the pan. Cool completely before serving.

Health Benefits

This cake is not just delicious but also provides some nutritional benefits:

• Rich in Protein & Calcium: Ricotta cheese boosts protein and calcium, supporting muscle and bone health.
• Antioxidants from Raspberries: These berries provide vitamin C and antioxidants, helping fight oxidative stress.
• Heart-Healthy Nuts: Almonds add beneficial monounsaturated fats and vitamin E.
• Moderate Sugar Content: While it’s a sweet treat, this cake offers a balance of natural and added sugars.

Serving Suggestions

• Enjoy a slice with a hot cup of coffee or tea for a cozy breakfast or afternoon snack.
• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
• Add a drizzle of honey or maple syrup for a touch of extra sweetness.
• Garnish with fresh raspberries and a dusting of powdered sugar for a beautiful presentation.

Creative Variations

Want to experiment with flavors? Try these variations:

• Lemon Twist: Add zest of one lemon for a refreshing citrus kick.
• Chocolate Lover’s Version: Swap white chocolate for dark chocolate chips for a deeper cocoa flavor.
• Nut-Free Alternative: Skip the almonds or replace them with pumpkin seeds or sunflower seeds.
• Berry Swap: Substitute raspberries with blueberries, blackberries, or strawberries.
• Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to a week to maintain freshness.
• Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm individual slices in the microwave for 15-20 seconds to restore softness.

Pro Tips

• Use Room Temperature Ingredients: This helps the batter mix evenly and improves texture.
• Don’t Overmix the Batter: Overmixing can make the cake dense—mix until just combined.
• Check for Doneness Carefully: Since this is a dense cake, ensure the center is fully baked by using a toothpick test.
• Layer the Raspberries Evenly: This prevents sinking and ensures each slice has a balanced flavor.
• Let It Cool Completely: This helps the cake set and enhances its flavors.

Frequently Asked Questions

1. Can I use frozen raspberries?
Yes! Just add them directly to the batter without thawing to prevent excess moisture.

2. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors meld together.

3. What if I don’t have a springform pan?
You can use a 9-inch round cake pan, but greasing and lining with parchment paper will help with easy removal.

4. How can I make this cake less sweet?
Reduce the white sugar to 1 cup and use unsweetened chocolate chips for a less sweet version.

Enjoy baking this delightful Raspberry-Ricotta Cake with White Chocolate and Almonds, a perfect treat for any occasion!

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