Introduction to Raspberry Almond Ricotta Cake
If you’re on the lookout for a delightful treat that balances flavor and texture, the Raspberry Almond Ricotta Cake is bound to become your new favorite. This cake artfully combines the richness of ricotta cheese with the subtle nuttiness of ground almonds, all brought to life by the vibrant notes of fresh raspberries. What truly sets this cake apart is its moist and airy texture, making it an ideal dessert for both casual afternoons and special occasions.
What makes the Raspberry Almond Ricotta Cake irresistible?
- Flavor Profile: The tanginess of the raspberries complements the creamy almond-ricotta batter perfectly, creating a dessert that satisfies the taste buds without being overly sweet.
- Versatility: One of the beauties of this recipe is its adaptability. Feel free to experiment with seasonal fruits or berries. Cherries, blueberries, or even diced peaches could all transform this cake into something uniquely yours.
- Quick Preparation: With just ten minutes of prep time, this cake is a great option for spontaneous baking sessions or when you need to impress guests with minimal fuss.
For more inspiring recipes featuring the great taste of fruit in desserts, consider checking out BBC Good Food or Food Network.
Ingredients for Raspberry Almond Ricotta Cake
To create a delightful Raspberry Almond Ricotta Cake, you’ll need a blend of simple yet flavorful ingredients. Here’s what you will gather before diving into this delicious baking adventure:
- Ricotta Cheese: 250 g of full-fat ricotta, carefully drained to achieve that perfect creamy texture.
- Olive Oil: 150 ml of extra virgin olive oil – this adds moisture and a subtle richness.
- Vanilla: 1 teaspoon of vanilla bean paste for that aromatic touch.
- Sugar: 220 g of golden caster sugar, which helps to sweeten and caramelize the cake beautifully.
- Eggs: 4 large eggs, essential for binding and creating a light, fluffy structure.
- Flour & Baking Powder: 160 g of plain flour and 2 teaspoon of baking powder for a delightful rise.
- Ground Almonds & Salt: 110 g of ground almonds and ½ teaspoon of salt to enhance flavors.
- Lemon Zest: The zest of 1 lemon adds a refreshing zing.
- Raspberries: 200 g of fresh raspberries, providing the signature fruity burst.
- Flaked Almonds: 30 g of flaked almonds for an irresistible topping.
For serving, a dusting of icing sugar (2 tbsp) is recommended to elevate this cake to a whole new level! Explore various fruit options, like cherries or blueberries, to customize your experience. Check out this guide on baking with ricotta for more insights!
Step-by-step Preparation of Raspberry Almond Ricotta Cake
Making a delightful raspberry almond ricotta cake can be a fantastic way to impress your friends or treat yourself on a cozy Sunday afternoon. Let’s break it down step by step, ensuring success at each stage!
Gather your ingredients
First things first, gather all your ingredients. You’ll need:
- 250 g full-fat ricotta, drained
- 150 ml extra virgin olive oil
- 1 teaspoon vanilla bean paste
- 220 g golden caster sugar
- 4 large eggs
- 160 g plain flour
- 2 teaspoon baking powder
- 110 g ground almonds
- ½ teaspoon salt
- Zest from 1 lemon
- 200 g raspberries
- 30 g flaked almonds
Make sure everything is fresh and measured out. This makes the process seamless and enjoyable!
Preheat the oven and prepare the baking tin
Now, let’s get the oven ready. Preheat it to 170°C fan. While that’s warming up, grab a 23 cm loose-based round tin, grease it well, and line the base with non-stick baking paper. This way, your cake will slide out effortlessly once it’s baked.
Mix the ricotta and olive oil
In a large mixing bowl (or your stand mixer with the whisk attachment), combine the ricotta and olive oil. Whisk them together until the mixture is beautifully smooth. This is crucial for achieving that lovely light texture in your raspberry almond ricotta cake.
Incorporate the sugars and eggs
Next, add in the vanilla bean paste and the golden caster sugar, whisking for about two more minutes. Once fully blended, drop in the eggs one at a time, making sure to whisk until completely smooth after each addition.
Combine dry ingredients with the batter
In a separate bowl, sift together the plain flour, baking powder, ground almonds, and salt. Slowly fold this dry mixture into your batter, incorporating it in thirds until everything is well combined. This step ensures a tender cake without overworking the batter.
Fold in the lemon zest and raspberries
Time for some flavor! Gently fold in the lemon zest and half of the raspberries. Double-check that they’re evenly distributed throughout the batter — every slice should have that burst of berry goodness.
Pour batter into the tin and add toppings
Pour the creamy batter into your prepared tin, smoothing it out into an even layer. Sprinkle the remaining raspberries and top with flaked almonds, adding a lovely crunch to your cake's surface.
Bake to perfection
Finally, pop your cake into the preheated oven. Bake for 45 to 50 minutes until it's golden brown and just firm to touch. Allow it to cool in the tin for about 15 minutes before transferring it to a wire rack. Don’t forget to dust it with a bit of icing sugar before serving!
Now that you’ve mastered the art of the raspberry almond ricotta cake, why not try swapping the raspberries for some delicious seasonal fruits? Happy baking!
Variations on Raspberry Almond Ricotta Cake
Substitute Different Fruits
One of the best things about raspberry almond ricotta cake is its versatility! Feel free to swap fresh raspberries for other delicious fruits. Consider using:
- Cherries: Pitted and halved, they add a sweet and slightly tart flavor.
- Blueberries or Blackberries: Their juicy bursts pair beautifully with ricotta.
- Apricots or Plums: Diced or halved, they bring a warm summer vibe to your cake.
Explore Flavor Combinations with Spices or Extracts
Get creative with spices and extracts to elevate your cake! Adding a hint of:
- Almond extract: Amplifies the almond flavor and gives it a delightful depth.
- Coconut flakes: Incorporate some for a tropical twist.
- Cinnamon or Nutmeg: A pinch can warm up the flavor profile, making it perfect for cooler months.
With these variations, your raspberry almond ricotta cake can be a new experience every time!
Baking Tips and Notes for Raspberry Almond Ricotta Cake
Baking a raspberry almond ricotta cake can be a delightful experience! Here are some handy tips to ensure success:
- Room Temperature Ingredients: Use room-temperature eggs and ricotta for a smoother batter, which helps to achieve that perfect light texture.
- Don’t Overmix: When folding in the dry ingredients and raspberries, mix gently to prevent the cake from becoming dense. A light hand is key!
- Fruit Variations: Feel free to substitute raspberries with other seasonal fruit like blueberries or cherries to match your palate or pantry. Experimenting can lead to fun new flavor combinations!
- Serving Suggestions: Serve with thick Greek yogurt, or for a touch of indulgence, try it with crème fraîche or a scoop of vanilla ice cream. Enjoy your baking adventure!
Serving Suggestions for Raspberry Almond Ricotta Cake
Pairing Options for an Elevated Experience
Elevate your raspberry almond ricotta cake with delightful pairings that enhance its flavors. Consider serving it with a dollop of thick yogurt or crème fraîche to balance the sweetness. If you're feeling indulgent, a scoop of vanilla ice cream or warm custard creates a comforting dessert experience.
For those cozy afternoons, enjoy it alongside a rich cup of coffee or herbal tea – it’s an ideal treat for a small gathering or a quiet moment at home. Add a sprinkle of fresh raspberries on the side for an extra pop of color and flavor. The options are endless!
Time Breakdown for Raspberry Almond Ricotta Cake
Preparation time
The preparation time for this raspberry almond ricotta cake is just 10 minutes! You’ll be amazed at how quickly you can get everything ready to pop into the oven.
Baking time
Let your cake bake for 45-50 minutes. Keep an eye out for that beautiful golden top, which signals that it's almost time to enjoy!
Total time
In just one hour, you can have a delightful cake, perfect for sharing with friends or treating yourself after a long day. It’s a simple yet impressive dessert that will have everyone asking for seconds!
For more baking tips and inspiration, check out sites like BBC Good Food or Serious Eats for fantastic recipes and techniques.
Nutritional Facts for Raspberry Almond Ricotta Cake
Calories
A slice of this delightful raspberry almond ricotta cake contains approximately 539 calories. Perfect for a special occasion, this cake offers a satisfying treat without straying too far from a balanced diet.
Protein
With 12 grams of protein, this cake benefits from the addition of ricotta cheese and almonds, making it a tasty yet nourishing dessert option. It's a delightful way to boost your protein intake while enjoying something sweet!
Sodium
The cake contains about 310 mg of sodium, which is moderate. Always remember to pair desserts like this with low-sodium options in your meals to maintain a balanced dietary approach.
Whether you’re indulging for a birthday or simply treating yourself, knowing the nutritional facts helps make informed choices without sacrificing flavor! For more information on balanced eating, check out resources like the American Heart Association and Nutrition.gov.
FAQs about Raspberry Almond Ricotta Cake
Can I use a different type of cheese?
Absolutely! While this recipe shines with ricotta for its creamy texture and mild flavor, you can experiment with alternatives like mascarpone or cream cheese for a different mouthfeel. Just remember that the taste may vary, so adjust your sugar levels accordingly.
Is it possible to make this cake gluten-free?
Certainly! To whip up a gluten-free raspberry almond ricotta cake, simply substitute the plain flour with a high-quality gluten-free flour blend. Make sure the blend includes xanthan gum for structure. Additionally, you might want to check out the Gluten-Free Baking article for some expert tips!
How do I store leftovers effectively?
To ensure your delicious cake stays fresh, store leftovers in an airtight container at room temperature for up to five days. If you want to keep it longer, wrapping it tightly with cling film can help. Just a heads up, freezing isn't recommended, as the fruits may lose their texture and impact the overall delightful experience of the cake. Enjoy slicing and sharing this sweet treat at home!
Conclusion on Raspberry Almond Ricotta Cake
In conclusion, the raspberry almond ricotta cake is a delightful way to treat yourself and impress guests. Its light texture and burst of fruity goodness make it perfect for any occasion. Don't hesitate to experiment with different fruits — each variation can bring a new twist to this already scrumptious recipe! For more delicious ideas, explore seasonal fruit desserts.
Raspberry, Almond and Ricotta Cake
Equipment
- oven
- mixing bowl
- Stand Mixer
- 23 cm round tin
- whisk
Ingredients
- 250 g full-fat ricotta drained
- 150 ml extra virgin olive oil
- 1 teaspoon vanilla bean paste
- 220 g golden caster sugar
- 4 large eggs
- 160 g plain flour
- 2 teaspoon baking powder
- 110 g ground almonds
- 0.5 teaspoon salt
- 1 whole lemon zested
- 200 g raspberries
- 30 g flaked almonds
- 2 tablespoon icing sugar to serve
Instructions
- Preheat the oven to 170C Fan and grease and line a 23 cm loose-based round tin with non-stick baking paper.
- In a large bowl (or a stand up mixer with the whisk attachment) whisk together the ricotta and the olive oil until smooth.
- Add the vanilla and the sugar and whisk for a further 2 minutes. Next, add the eggs, one at a time, whisking until the batter is completely smooth.
- In a separate bowl, sieve together the flour and baking powder. Add the ground almonds and salt, then whisk gently to combine. Fold into the batter ⅓ at a time until smooth.
- Add the lemon zest and half of the raspberries, mixing gently until evenly distributed throughout.
- Pour into the prepared tin and spread in a smooth and even layer. Top with the remaining raspberries and sprinkle with the flaked almonds.
- Bake for 45-50 minutes or until golden on top and just firm to touch.
- Leave to cool in the tin for at least 15 minutes before turning out onto a wire rack to finish cooling completely.
- Dust with sieved icing sugar before serving.
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