Almond Creme Ricotta Cake with Raspberries

Almond Creme Ricotta Cake with Raspberries

Almond Creme Ricotta Cake with Raspberries

Almond Creme Ricotta Cake with Raspberries

Almond Creme Ricotta Cake with Raspberries
 
Ingredients
  • 1 Box Almond Crème Cake
  • 3 Large Eggs
  • 2 cups ricotta cheese
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup frozen raspberries not thawed
Instructions
  1. Preheat oven to 350 degrees.

  2. Line a 9”-diameter cake pan with parchment paper and lightly spray with nonstick baking spray.

  3. Dump contents of package into a large bowl. In another medium bowl, whisk together the eggs, ricotta and butter. Fold egg mixture into dry ingredients just until blended. Very gently, fold in ¾ cup of the frozen raspberries, taking care not to crush the berries. Pour the batter into prepared pan and scatter the remaining berries over the top.

  4. Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding. Cut into wedges and serve with a dollop of freshly whipped cream.

 

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