The BEST Raspberry Almond Cake
If you are looking for a delicious brunch cake to serve at your next Sunday brunch this is the BEST Raspberry Almond Cake recipe! It's light and moist and speckled with just the right amount of raspberries!
#entertainingwithbeth #CookingChannel #EasyRecipes
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PRODUCTS SEEN IN MOST OF MY VIDEOS:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
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RASPBERRY ALMOND CAKE RECIPE
Serves 8
*Print Recipe Here*
INGREDIENTS:
1 cup (240g) softened butter
7 ounces (200g) almond paste
½ cup (100g) of sugar (increase to ¾ cup if serving as a dessert, as opposed to a brunch cake)
5 eggs
½ cup (120ml) of ricotta cheese
1/3 cup (80ml) of milk
2 cups (240g) of flour
2 tsp (10ml) baking powder
½ tsp (2.5ml) salt
6 ounces (170g) fresh raspberries
2 tbsp (30ml) sliced almonds, raw/unsalted
METHOD:
Preheat oven to 350F(175C). Spray a removable-bottom angel food pan with baking spray and distribute well with a pastry brush and set aside. You can buy that type of pan here if you need it:
*(this link goes to Amazon where I am compensated on products sold at no cost to the consumer)
In a small bowl combine the flour, baking powder and salt. Whisk to combine and then set aside.
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.
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.
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!
Transfer batter to the pan with an ice cream scoop to assure equal distribution. Smooth out with a spatula. Top with raspberries and almonds.
Bake 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!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! .
#entertainingwithbeth #CookingChannel #EasyRecipes
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS SEEN IN MOST OF MY VIDEOS:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
RASPBERRY ALMOND CAKE RECIPE
Serves 8
*Print Recipe Here*
INGREDIENTS:
1 cup (240g) softened butter
7 ounces (200g) almond paste
½ cup (100g) of sugar (increase to ¾ cup if serving as a dessert, as opposed to a brunch cake)
5 eggs
½ cup (120ml) of ricotta cheese
1/3 cup (80ml) of milk
2 cups (240g) of flour
2 tsp (10ml) baking powder
½ tsp (2.5ml) salt
6 ounces (170g) fresh raspberries
2 tbsp (30ml) sliced almonds, raw/unsalted
METHOD:
Preheat oven to 350F(175C). Spray a removable-bottom angel food pan with baking spray and distribute well with a pastry brush and set aside. You can buy that type of pan here if you need it:
*(this link goes to Amazon where I am compensated on products sold at no cost to the consumer)
In a small bowl combine the flour, baking powder and salt. Whisk to combine and then set aside.
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.
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.
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!
Transfer batter to the pan with an ice cream scoop to assure equal distribution. Smooth out with a spatula. Top with raspberries and almonds.
Bake 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!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! .
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