Home Recipes Raspberry and Hazelnut Ricotta Cake

Raspberry and Hazelnut Ricotta Cake

Experience the essence of summer with this Raspberry and Hazelnut Ricotta Cake, a light and airy delight perfect for warm days. The cake combines finely ground raw Oregon Hazelnuts, creamy ricotta cheese, and fresh raspberries, creating a harmonious blend of flavors with a hint of lemon zest and vanilla.

Featuring Oregon Hazelnuts

Ingredients

105 g	raw hazelnuts
190 g	all-purpose flour
200 g	sugar
2 tsp (10 g)	baking powder
1 tsp	lemon zest
½ tsp	fine sea salt
3	large eggs
375 g	whole milk ricotta cheese
1 tsp	vanilla extract
125 g	fresh raspberries, divided
	whipped cream for garnish, optional
	chopped roasted hazelnuts for garnish

Step 1
Preheat oven to 175°C. Line the bottom of an 8-inch (20 cm) cake pan with parchment paper. Spray inside of the pan, including the parchment, with non-stick cooking spray.
Step 2
Place 35 g of the hazelnuts in a small food processor or spice grinder and pulse until they resemble a fine meal. Crack or half part of the remaining hazelnuts and set aside the cracked and whole nuts.
Step 3
Add hazelnut meal and flour to a large bowl. Stir in the sugar, baking powder, lemon zest, and salt. In a medium bowl, stir together the eggs, ricotta, and vanilla. Fold this into the dry ingredients until a smooth batter forms.
Step 4
Reserve half of the raspberries. Stir the remaining berries into the batter. Pour batter into the prepared pan. Top with the reserved raspberries and remainder of whole and halved hazelnuts.
Step 5
Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. If the hazelnuts look like they are browning too quickly, place a tented piece of aluminum foil over the cake while it continues to bake.
Step 6
Let the cake cool for 20 minutes. Carefully invert the pan over a plate to release the cake. Flip the cake back over so that the raspberries and hazelnuts are on top. Slice and garnish with whipped cream, if desired, and more chopped hazelnuts before serving.

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Dessert

Raspberry and Hazelnut Ricotta Cake

Ingredients

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