Best 2 Raspberry Ricotta Cake Recipes
Indulge in a culinary delight with our luscious Raspberry Ricotta Cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable cake features a tender crumb, a creamy ricotta filling, and a vibrant raspberry glaze, making it a perfect choice for any occasion.
The journey begins with a buttery cake batter, enriched with almond flour for a delicate nutty flavor. Once baked to perfection, the cake is sliced in half and filled with a luscious ricotta mixture, creating a creamy and velvety heart. The filling is further enhanced with the addition of fresh raspberries, adding a burst of tartness and color.
For the ultimate finishing touch, a vibrant raspberry glaze is poured over the cake, creating a glossy and eye-catching sheen. The glaze not only adds visual appeal but also infuses the cake with a delightful raspberry flavor.
Our recipe provides step-by-step instructions, ensuring that even novice bakers can create this culinary masterpiece. Additionally, we have included a collection of variations to cater to different dietary preferences and tastes.
For those seeking a gluten-free option, we offer a modified recipe using almond flour as the primary flour component.
For those with a sweet tooth, the recipe includes an optional chocolate ganache, which pairs perfectly with the tartness of the raspberries.
For a vegan or dairy-free alternative, we provide a delightful vegan ricotta filling made from silken tofu and cashew cream, creating a rich and creamy texture without compromising flavor.
Whether you are a seasoned baker or just starting your culinary journey, this Raspberry Ricotta Cake is sure to impress. Its exquisite flavors, stunning presentation, and versatility make it an ideal choice for any occasion.
RASPBERRY-RICOTTA CAKE
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Provided by Alison Roman
Categories Cake Dessert Kid-Friendly Ricotta Blackberry Raspberry Bon Appétit Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
- Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS
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!
Provided by Kim
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 44.1 g, Cholesterol 84.6 mg, Fat 19.4 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 10.2 g, Sodium 233.9 mg, Sugar 28.8 g
Tips:
- For a richer flavor, use full-fat ricotta cheese.
- If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
- To make the cake ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, let it come to room temperature for about an hour before serving.
- This cake is also delicious served with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
This raspberry ricotta cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's light and fluffy, with a sweet and tangy raspberry filling. The ricotta cheese adds a rich and creamy flavor that makes this cake truly special. Whether you're serving it for a special occasion or just a weeknight dessert, this cake is sure to be a hit.
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