Easy Almond Raspberry Ricotta Cake

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 335°F (168°C). Line a 9-inch (23 cm) springform pan with parchment and grease the sides with baking spray.
2. Beat the softened butter, sugar and vanilla for a few minutes until fluffy. Add the eggs and beat again until well beaten.
3. Mix in the ricotta until just combined.
4. In a separate bowl, combine the all-purpose flour, almond flour, baking soda, baking powder and salt. Sift the dry ingredients into the batter so no lumps remain.
5. Add the lemon juice and gently fold in the dry ingredients until just incorporated.
6. Toss about 1½ cups of the raspberries with the cornstarch in a small bowl.
7. Spread about a third of the batter in the pan. Add half of the dusted raspberries, spread another third of the batter, add the rest of the dusted raspberries, then top with the remaining batter. Level the surface.
8. Scatter the remaining undusted raspberries over the top and sprinkle with the sliced almonds.
9. Bake at 335°F (168°C) for 1 hour 15 to 25 minutes, until a toothpick inserted in the centre comes out clean. Cover loosely with foil if the top darkens too much.
10. Cool in the pan for about 10 minutes, then remove and cool completely on a wire rack.
11. Whip the chilled heavy cream with the powdered sugar and vanilla on low, then increase speed until stiff peaks form, about 3 minutes. Keep chilled until serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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