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Raspberry-Ricotta Cake with White Chocolate and Almonds

This Raspberry-Ricotta Cake with White Chocolate and Almonds is a rich and moist dessert with a pound cake-like texture. The combination of creamy ricotta, sweet raspberries, crunchy almonds, and smooth white chocolate creates a delightful balance of flavors. Slow baking at a lower temperature ensures even cooking and prevents overbrowning. This cake is perfect for brunch, dessert, or an afternoon treat with coffee or tea.

  • Total Time: 2 hours 15 minutes

Ingredients

Scale

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

Instructions

  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.

  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert, Cake
  • Cuisine: American, Italian-inspired

Nutrition

  • Serving Size: 12
  • Calories: 382 per serving