Ricotta Raspberry Cake
A quick and easy, moist and fluffy raspberry ricotta cake recipe, with whipped cream and raspberry preserves! Great for breakfast or dessert!
Ingredients
For Raspberry Ricotta Cake:
* 1 cup unsalted butter, softened at room temp
* 1 cup white granulated sugar
* 2 tsp vanilla extract
* 4 large eggs, at room temp
* 1 cup whole-milk ricotta cheese
* 2 cups all-purpose flour
* 1/2 cup almond flour
* 2 tsp baking soda
* 2 tsp baking powder
* 1/4 tsp salt
* 2 tbsp lemon juice
* 2 cups raspberries, fresh or frozen (thawed)
* 1 tbsp cornstarch
* 1/3 cup sliced almonds
Bake 160°C for 30-40 min
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