Raspberry Almond Ricotta Cake
Welcome to KimBakesMeHappy! This is one of those recipes that looks impressive but feels wonderfully simple to make. The creamy ricotta gives the cake its beautifully soft texture, while the raspberries add a fresh, slightly sour contrast to the sweetness. And that subtle almond flavor ties everything together perfectly.
This is THE perfect treat on a summer day, whether you’re serving it with afternoon coffee, bringing it to a summer gathering, or simply enjoying a slice in the sunshine. So, are you ready to make something delicious? Happy baking!
Raspberry Almond Ricotta Cake
Course: Sweets, Dessert8-10
servings20
minutes50
minutes1
hour10
minutesThis layered summer cake guarantees sweet, nutty, and fruity perfection in every bite. Topped with crunchy almonds and a dusting of confectioners’ sugar, this cake is as beautiful to look at as it is delicious to eat.
Ingredients
140 g all-purpose flour
150 g granulated sugar
1 ½ tsp baking powder
¼ tsp salt
250 g ricotta cheese
2 large eggs (room temp.)
1 tsp vanilla extract
½ tsp almond extract
80 g butter, melted and slightly cooled
130 g frozen raspberries
3 tbsp cane sugar
45 g sliced almonds
Powdered sugar for dusting
- Filling
300 ml whipped cream
125 g mascarpone
40 g powdered sugar
½ tsp vanilla extract
Instructions
- Preheat oven to 180 °C.
- Preheat oven to 180 °C. Combine the flour, sugar, baking powder, and salt in a bowl.
- In a big bowl, whisk together the ricotta cheese, eggs, vanilla, and almond extract. Add the melted butter and whisk until smooth.
- Add the dry ingredients to the ricotta mixture and stir with a spatula until just combined. Gently fold in the frozen raspberries.
- Pour the batter into a parchment lined 20 cm springform pan and spread evenly with a spatula. Sprinkle the top with cane sugar and sliced almonds. Slightly press the almonds onto the batter.
- Bake for approximately 50 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Let the cake cool down in the springform pan for 15 minutes. Remove from the pan and let it rest for at least another hour on a cooling rack.
- In the meantime, prepare the cream. Mix whipped cream with powdered sugar with a mixer in a bowl until stiff peaks form. In a large bowl, mix the mascarpone with vanilla extract for 2 minutes on medium-high speed. Using a spatula, gently fold the whipped cream into the mascarpone until smooth.
- Slice the cake through the middle horizontally. Add the frosting on the bottom layer using a piping bag. Cover with the second half of the cake.
- Dust the cake with confectioner’s sugar, cut into slices and serve!
Notes
- Note: Frozen raspberries are preferred since they stay whole and do not turn the complete mixture pink when folding in.
- Store any leftovers in the fridge!
