Raspberry-Ricotta Cake with White Chocolate and Almonds

Name: Raspberry-Ricotta Cake with White Chocolate and Almonds
Total time: 135
Yield: 12
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon ground nutmeg; 1 ¼ cups white sugar; ½ cup unsalted butter, softened; 3 large eggs, at room temperature; 1 ½ cups whole milk ricotta cheese, at room temperature; 1 ½ teaspoons vanilla extract; 1 teaspoon almond extract; 2 cups fresh raspberries, divided; ⅔ cup sliced almonds, divided; ⅔ cup white chocolate chips; 1 tablespoon turbinado sugar

Recipe by Kim from allrecipes.com

Dessert 2 Hr. 15 Mins.

Ingredients

12 servings

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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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¼ teaspoon ground nutmeg
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1 ¼ cups white sugar
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½ cup unsalted butter, softened
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3 large eggs, at room temperature

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1 ½ cups whole milk ricotta cheese, at room temperature
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1 ½ teaspoons vanilla extract
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1 teaspoon almond extract
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2 cups fresh raspberries, divided
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⅔ cup sliced almonds, divided
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⅔ cup white chocolate chips
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1 tablespoon turbinado sugar

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
Sift together flour, baking powder, salt, and nutmeg.
Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.