How to make Raspberry Almond Ricotta Cake

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and less expensive than almond flour.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and cream cheese is more affordable.

sliced almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a nutty flavor and are often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is natural and can be less expensive depending on the brand.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine all purpose flour, granulated sugar, baking powder, and a pinch of salt. Whisk together to combine the dry ingredients.

In another bowl, mix whole milk, ricotta cheese, eggs, vanilla extract, and almond extract. Whisk until smooth.

Gradually add melted unsalted butter to the wet mixture, whisking it in a little at a time.

Combine the wet and dry ingredients, mixing until well combined.

Gently fold in fresh raspberries, being careful not to break them.

Prepare a springform pan by spraying it with butter spray, then pour the batter into the pan and smooth it out.

Top the batter with turbinado sugar and sliced almonds.

Bake in the oven for about 1 hour.

Allow the cake to cool before removing it from the springform pan and slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens