Easy 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.
2. Beat the softened butter, sugar and vanilla for a few minutes until fluffy. Beat in the eggs until well beaten.
3. Mix in the ricotta until just incorporated.
4. Whisk together the flour, almond flour, baking soda, baking powder and salt, then sift them into the batter so no lumps remain.
5. Add the lemon juice and gently fold in the dry ingredients until the flour is just incorporated.
6. Toss about 1 1/2 cups of the raspberries with the cornstarch.
7. Spread about a third of the batter in the pan. Scatter half the dusted raspberries over it, add another third of the batter, then the rest of the dusted raspberries, and finish with the remaining batter. Level the top.
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. If the top browns too quickly, cover it loosely with foil.
10. Cool in the pan for about 10 minutes, then remove and finish cooling on a wire rack.
11. Whip the cold heavy cream with the powdered sugar and vanilla on low speed, gradually increasing the speed, for about 3 minutes until stiff peaks form. Keep chilled until serving.

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

More recipes with

EggLemonCreamHeavy creamAlmondRicotta cheeseRaspberryJam