Italian Raspberry Jam Ricotta Cake
User Reviews
5
Italian Raspberry Jam Ricotta Cake
Description
This cake starts with a crust and crumble dough made from a blend of all-purpose and almond flours, butter, sugar, baking powder, and salt, bound with egg. Part of this crumb mixture forms the crust layer pressed into the pan, while the rest is saved for a crumble topping. The filling is a mixture of ricotta cheese, sugar, egg, and both vanilla and almond extracts to create a smooth, mildly sweet custard.
After the crust is formed in the pan, the ricotta filling is spread evenly, topped with a generous layer of raspberry jam, and finished by sprinkling the reserved crumb mixture. The cake bakes to a golden crust where the jam provides a fruity centerpiece complemented by the richness of ricotta and the nutty almond crust. The combination produces a tender texture with balance between creamy and crumbly elements.
Perfect for a coffee or tea time treat, this cake offers a refined sweetness and moist crumb that is enjoyable fresh. The inclusion of almond flour adds a subtle nuttiness and a tender texture that complements the tart raspberry jam. Serving this Italian-style ricotta cake sliced with a cup of coffee or alongside fresh berries provides a satisfying dessert or snack.
The original recipe notes include tips for measurement accuracy, especially regarding flour quantities, and mention metric conversions available for convenience. Adjusting flour amounts properly ensures the correct crumb texture and cake structure.
Ingredients
For the crust/crumble dough:
- 4 ounces butter I use salted, 1 stick
- 1 large egg
- 1¾ cups all-purpose flour
- ¾ cup almond flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
For the ricotta filling:
- 15 ounces ricotta cheese whole milk
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
To finish:
- ¾ cup raspberry jam 6 ounces
Instructions
For the prep:
- Preheat the oven to 350˚F. Spray a 9-inch cake pan with non-stick cooking spray then line it with a circle of parchment paper. Set aside.
- Place the butter in a small microwave-safe bowl or measuring cup. Cook on high power for 45-60 seconds or until just melted. Set aside to cool for at least 5 minutes while you start the crust/topping.
For the crust/crumb dough:
- Combine the all-purpose flour, almond flour, sugar, baking powder and salt in a medium size bowl and stir with a fork to combine.
- Add the egg to the cooled melted butter and stir with the same fork to combine.
- Add the egg/butter mixture to the dry ingredients and stir with the fork until crumbs form and all of the flour mixture is incorporated.
- Transfer 1 cups of the crumb mixture to a separate bowl and set aside. Pour the remaining crumbs into the prepared pan and shake the pan gently to distribute the crumbs over the bottom of the pan evenly. Press the crumbs down with your fingers or a flat-bottom measuring cup to form the bottom crust. Set aside while you prepare the ricotta filling.
For the ricotta filling:
- Combine all filling ingredients in a medium size bowl. (I just wash the bowl I used for the dough.) Using a whisk, stir until smooth and all of the ingredients are well incorporated.
- Turn the mixture out onto the crust layer. Smooth to an even layer with an angled knife or the back of a spoon.
To finish:
- Dollop the jam over the top of the ricotta mixture, spreading it out a bit but leaving some of the filling showing.
- Using your hand, sprinkle the reserved crumb mixture over the top, allowing some little areas of the jam to show.
- Bake in the preheated oven for 40-50 minutes or until the top is golden brown. The tart should be firm although it may wiggle a tiny bit in the center when gently shaken. Remove from the oven and allow the cake to cool in the pan for at least an hour.
- If desired, flip the cake onto a clean plate then flip it one more time onto a platter or cake stand so that the crumb topping is facing up.
- Serve with a dollop of whipped cream and/or a sprinkle of powdered sugar, if desired. ENJOY!
Notes
- Measure flour ingredients carefully; the recipe was updated for accurate flour amounts.
- Metric conversions are available above the instructions for convenience.
- The almond flour adds subtle nuttiness and tenderness to the crust and topping.
- Use good quality raspberry jam for balanced sweetness and bright berry flavor.
- Serve the cake with coffee or tea for a traditional Italian-style treat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 207mg | 9% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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