Prep 20m Cook 1h 25m Additional 30m Ready In 2h 15m
Servings 1 9-inch cake Calories 381.8

Baking this cake for a longer period of time at a lower temperature allows for a more even bake without the worry of overbrowning. This cake is on the denser side, with a somewhat pound cake-like texture. It tastes great the next day with a hot cup o’ coffee!

Recipe Ingredients

  • 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
  • ⅓ cup sliced almonds, divided
  • ⅓ cup white chocolate chips
  • 1 tablespoon turbinado sugar

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  2. 2 Sift together flour, baking powder, salt, and nutmeg.
  3. 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. 4 Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
  5. 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. 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.

Nutrition Facts

  • Calories 381.8
  • Carbohydrate 44.1 g
  • Cholesterol 84.6 mg
  • Fat 19.4 g
  • Fiber 2.4 g
  • Protein 8.7 g
  • Saturated Fat 10.2 g
  • Sodium 233.9 mg
  • Sugar 28.8 g

Chef's Notes

You can use frozen raspberries as well but do not thaw them first.

Reviews

  1. It was even better than it looks. My raspberries were quite large so I added a few more than the two cups it called for. I will make it again....Everybody loved it.

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