By entertainingwithbeth.com
The BEST Raspberry Almond Cake
7 steps
Prep:30minCook:55min
This Raspberry Almond Cake is light and moist and filled with the most delicious almond flavor. It's also not too sweet which makes it perfect for pairing with savory brunch dishes as well.
Updated at: Sat, 17 Feb 2024 10:44:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories583.6 kcal (29%)
Total Fat37.6 g (54%)
Carbs52.5 g (20%)
Sugars23.3 g (26%)
Protein11.4 g (23%)
Sodium332.8 mg (17%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 350F (175C). Spray a 10" angel food pan with baking spray and distribute well with a pastry brush and set aside.
Step 2
In a small bowl combine the flour, baking powder and salt. Whisk to combine and then set aside.
Step 3
In the bowl of an electric mixer combine the butter, the almond paste, and sugar. Beat on high until fluffy, scraping down the bowl as needed.
Step 4
Add eggs, one at a time, beating in between each addition. Add ricotta cheese, beat, and milk and beat until smooth. At this point batter will look like it’s separating. That’s OK. It will come back together after you add the dry ingredients.
Step 5
Add the dry ingredients in thirds, beating in between each addition. Batter will be heavy and dense, but not to worry cake will be light and fluffy!
Step 6
Transfer batter to the pan with an ice cream scoop to assure equal distribution. Smooth out with a spatula. Top with raspberries and almonds.
Step 7
Bake at 350F(175C) for 55mins-1 hour or until cake is slightly golden brown on top and risen. Allow to cool completely and then remove from pan, dust with powdered sugar and serve!
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