A delicious morning cake made with ricotta cheese, almond flour, and topped with raspberries and sliced almonds.
80 minutes
A delicious morning cake made with ricotta cheese, almond flour, and topped with raspberries and sliced almonds.
Granulated Erythritol Sweetener
cups
each
teaspoons
Blanched Almond Flour
cups
teaspoons
teaspoons
Frozen Raspberries
cups
cups
Powdered Erythritol Sweetener
to taste
1. Preheat Oven and Prepare Pan
Begin by preheating your oven to 325°F. Grease a 9-inch springform pan to prevent the cake from sticking.
2. Prepare Ricotta Mixture
Combine the ricotta cheese, granulated erythritol sweetener, eggs, and almond extract in a blender or food processor. Blend these ingredients for about 30 seconds until the mixture is smooth.
3. Add Dry Ingredients
To the smooth mixture, add the almond flour, baking powder, and salt. Blend again until everything is thoroughly combined.
4. Assemble the Cake
Pour the batter into the prepared pan, ensuring it spreads evenly. Arrange the frozen raspberries on top of the batter, and sprinkle the sliced almonds over them.
5. Bake the Cake
Place the cake in the oven and bake for 50 to 60 minutes. If it starts to brown too much, cover it with foil for the last 20 minutes of baking.
6. Cool and Refrigerate
Allow the cake to cool in the pan for about 20 minutes. Then, run a knife around the edge to release the sides and refrigerate the cake for 2 to 3 hours.
7. Serve and Store
Before serving, sprinkle the top with powdered erythritol sweetener. Store any leftovers covered with plastic wrap in the refrigerator for up to 5 days.
Swap out the berries for sliced peaches to give a summery feel. Walnuts can take the place of almonds to complement the peaches. Introduce a little cinnamon into the batter for a warm spice note.
Keep the berries but swap the almond extract for lemon zest and a bit of lemon juice. The citrus will give a fresh brightness that pairs beautifully with blueberries.
Substitute berries with slices of pear and introduce cardamom into the cake batter for an aromatic variation. Almonds would still work well here, or pistachios for a different nutty note.
Use diced apples in place of the berries and pecans instead of almonds. Add cinnamon and nutmeg to the batter for classic apple-cinnamon flavor.
Infuse the batter with different citrus zests like orange, lime, or lemon to add a fresh, zingy flavor that complements the sweetness of the berries and the richness of the ricotta.
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