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Ricotta Himbeeren Kuchen | Bake to the roots

Ricotta Raspberry Cake

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 01:30
  • Total Time: 03:00
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: International
  • Diet: Vegetarian


A delicious cake – somewhere between a pound cake and a cheesecake. This Ricotta Raspberry Cheesecake can be baked all year round (with frozen berries).



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

12 tbsp. sliced almonds (optional)


1. Preheat the oven to 320°F (160°C). Line a 9 inches (23cm) springform tin 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. Add the ricotta and mix in. In a second bowl mix, the flour with ground almonds, baking powder, baking soda, and salt until well combined. Add 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. 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 cool down completely inside the baking tin.

3. Remove from the tin, dust with some confectioners’ sugar (optional), and serve, for example, with some whipped cream.


Enjoy baking!

Keywords: ricotta, cake, raspberry, summer