Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes Raspberry-Ricotta Cake with White Chocolate and Almonds 5.0 (2) 2 Reviews 3 Photos 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! Submitted by Kim Published on April 30, 2021 Save Rate Print Share Close Add Photo 3 Prep Time: 20 mins Cook Time: 1 hr 25 mins Additional Time: 30 mins Total Time: 2 hrs 15 mins Servings: 12 Yield: 1 9-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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 Directions Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan. Sift together flour, baking powder, salt, and nutmeg. 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. Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside. 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. 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. Cook's Note: You can use frozen raspberries as well but do not thaw them first. I Made It Print Nutrition Facts (per serving) 382 Calories 19g Fat 44g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 382 % Daily Value * Total Fat 19g 25% Saturated Fat 10g 51% Cholesterol 85mg 28% Sodium 234mg 10% Total Carbohydrate 44g 16% Dietary Fiber 2g 9% Total Sugars 29g Protein 9g 17% Vitamin C 5mg 6% Calcium 168mg 13% Iron 1mg 7% Potassium 136mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.