Recipe Raspberry and almond ricotta dessert cake : Easy, Special and Delicious

Recipe Raspberry and almond ricotta dessert cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Raspberry and almond ricotta dessert cake. This Recipe Raspberry and almond ricotta dessert cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Raspberry and almond ricotta dessert cake was necessary 20m, cook 1h 25m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Raspberry and almond ricotta dessert cake

Everyone will come back for a second slice of this super-easy dessert cake made with creamy ricotta and frozen raspberries.

Raspberry and almond ricotta dessert cake


11 Ingredients












  • 1 cup caster sugar










  • 125g butter, softened










  • 2 tsp vanilla extract










  • 2 eggs










  • 375g smooth ricotta










  • 1 1/4 cups self-raising flour










  • 3/4 cup almond meal










  • 1/4 cup milk










  • 1 1/2 cups frozen raspberries










  • Icing sugar, to serve










  • 300ml thickened cream, whipped, to serve









  • Select all ingredients










3 Method Steps








  • Step 1


    Preheat oven to 160C/140C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with 2 layers of baking paper.


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    How to line a round cake tin

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    Learn how to use baking paper to line a round cake tin









  • Step 2


    Whisk sugar, butter and vanilla together until well combined. Add eggs, 1 at a time, whisking until just combined. Add ricotta. Whisk to combine. Stir in flour, almond meal and milk. Fold in 1 cup raspberries. Spoon mixture into prepared pan. Level top with a spatula. Sprinkle with remaining raspberries, pushing slightly into the batter.







  • Step 3


    Bake for 1 hour 25 minutes or until a skewer inserted into centre of cake comes out clean. Cool in pan for 1 hour. Turn, top-side up, onto a wire rack lined with baking paper to cool completely. Dust with icing sugar. Serve with whipped cream.



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