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.


  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.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more