In summer I really love to use all the fresh fruits and berries in my bakes – strawberries, cherries, or raspberries – all so good. But to be honest, raspberries have always been my favorites. The flavors are incredible… if they had enough sun and warmth to grow properly. Strawberries and cherries are great, but raspberries top everything. I wish I had a big raspberry bush in my garden, then I could constantly bake cakes like this Ricotta Raspberry Cake. Well, in summer at least. In winter it gets a bit difficult even with your own raspberry bush.
When I was a kid, we actually had raspberries in our back garden. Two big bushes that were always full of raspberries in summer. A former tenant of the house must have planted them. Nobody took care of those bushes while I was living in that house. Of course, that never bothered me as a child…. as soon as the small red berries were ripe, we ate them directly from the bush. I don’t know if that was a good thing to do but we did it anyway.
Whether you can use your own raspberries or you have to buy them – you will get a lovely cake no matter where the raspberries are coming from. In the recipe, I listed frozen raspberries instead of fresh raspberries – that just indicates you can use any raspberries. If you’ve got fresh ones you want to use those, of course. With fresh berries, however, you have to be a little more careful when adding them to the batter. You do not want to crush them. The frozen berries are a bit more forgiving in this case.
Anyway. There is not much more to tell about the cake I guess. If your butter is really soft you can mix everything with a whisk or spatula – no electric kitchen machine needed. The cake is somewhat on the denser side, almost like a cheesecake. Still fluffy though – thanks to the ricotta and raspberries. I think you get what I mean if you take a look at the pictures.
If you don’t have enough (or any) raspberries (at all) available, you can easily use cherries or blackberries instead, for example. Basically, all of these nice berries you can get right now in summer are fine here.
INGREDIENTS / ZUTATEN
1/2 cup (100g) xylitol* (or sugar)
3.5 oz. (100g) butter, softened
2 tsp. vanilla extract*
1 tsp. orange zest
2 medium eggs
17.6 oz. (500g) ricotta
1 1/4 cups (160g) spelt flour*
3.5 oz. (100g) ground almonds*
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup (60ml) milk
5.3 oz. (150g) frozen raspberries, divided
1-2 tbsp. sliced almonds (optional)
100g Xylit* (oder Zucker)
100g weiche Butter
2 TL Vanille Extrakt*
1 TL Orangenschale
2 Eier (M)
500g Ricotta
160g Dinkelmehl (Type 630)*
100g Mandeln*, gemahlen
1 1/2 TL Backpulver
1/4 TL Natron
1/4 TL Salz
60ml Milch
150g TK-Himbeeren, aufgeteilt
1-2 EL gehobelte Mandeln (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 160°C (320°F). Line a springform tin (23cm)* with baking parchment and grease lightly. Set aside.
2. Add the xylitol, soft butter, vanilla extract, and orange zest to a large bowl and mix until well combined. Add the eggs one after another and mix until well combined after each addition. Next, add the ricotta and mix it in. In a second bowl mix, the flour with ground almonds, baking powder, baking soda, and salt until well combined. Add it together with the milk to the large bowl and mix until just combined. Add about 2/3 of the raspberries to the bowl and fold in.
3. Transfer the batter to the prepared baking tin and smooth out the top. Sprinkle the remaining raspberries on top of the batter and press them lightly down. Bake for about 80-90 minutes or until a wooden skewer inserted into the center of the cake comes out clean. About 30 minutes before the baking time is over you can sprinkle some sliced almonds on top of the cake and continue baking (optional). Take the baked cake out of the oven and let it cool down completely inside the baking tin.
4. Remove from the tin, dust with some confectioners’ sugar (optional), and serve, for example, with some whipped cream.
1. Den Ofen auf 160°C (320°F) Ober-/Unterhitze vorheizen. Eine Springform (23cm)* mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Das Xylit mit der weichen Butter, Vanille Extrakt und Orangenschale in eine große Schüssel geben und verrühren. Die Eier nacheinander zugeben und nach jeder Zugabe gut unterrühren. Den Ricotta dazugeben und unterrühren. In einer zweiten Schüssel Mehl mit Mandeln, Backpulver, Natron und Salz vermischen – zusammen mit der Milch in die große Schüssel dazugeben und gut unterrühren. Etwa 2/3 der Himbeeren unterheben.
3. Den Teig in die vorbereitete Backform umfüllen und glatt streichen. Die verbliebenen Himbeeren über den Teig streuen und leicht hineindrücken. Den Kuchen etwa 80-90 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt, und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Etwa 30 Minuten vor Ende der Backzeit die gehobelten Mandeln über den Kuchen streuen und weiterbacken (optional). Den Kuchen aus dem Ofen nehmen und in der Backform vollständig abkühlen lassen.
4. Den Kuchen aus der Form lösen, mit etwas Puderzucker bestäuben (optional) und nach Belieben z.B. mit etwas Schlagsahne servieren.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Ricotta Raspberry Cake
- Prep Time: 00:15
- Cook Time: 01:30
- Total Time: 03:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
A delicious cake – somewhere between a pound cake and a cheesecake. This Ricotta Raspberry Cheesecake can be baked all year round (with frozen berries).
Ingredients
1/2 cup (100g) xylitol* (or sugar)
3.5 oz. (100g) butter, softened
2 tsp. vanilla extract*
1 tsp. orange zest
2 medium eggs
17.6 oz. (500g) ricotta
1 1/4 cups (160g) spelt flour*
3.5 oz. (100g) ground almonds*
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup (60ml) milk
5.3 oz. (150g) frozen raspberries, divided
1-2 tbsp. sliced almonds (optional)
Instructions
1. Preheat the oven to 160°C (320°F). Line a springform tin (23cm)* with baking parchment and grease lightly. Set aside.
2. Add the xylitol, soft butter, vanilla extract, and orange zest to a large bowl and mix until well combined. Add the eggs one after another and mix until well combined after each addition. Next, add the ricotta and mix it in. In a second bowl mix, the flour with ground almonds, baking powder, baking soda, and salt until well combined. Add it together with the milk to the large bowl and mix until just combined. Add about 2/3 of the raspberries to the bowl and fold in.
3. Transfer the batter to the prepared baking tin and smooth out the top. Sprinkle the remaining raspberries on top of the batter and press them lightly down. Bake for about 80-90 minutes or until a wooden skewer inserted into the center of the cake comes out clean. About 30 minutes before the baking time is over you can sprinkle some sliced almonds on top of the cake and continue baking (optional). Take the baked cake out of the oven and let it cool down completely inside the baking tin.
4. Remove from the tin, dust with some confectioners‘ sugar (optional), and serve, for example, with some whipped cream.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
