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Summer Raspberry Cake

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A lemony sponge cake made with ricotta, almond flour and cornmeal with fresh raspberries and whipped cream.

Ingredients

Units Scale
  • 1/3 cup oil
  • 3/4 cup granulated sugar
  • 3 large eggs, separated, divided
  • 3/4 cup ricotta cheese
  • Zest and juice of 1 medium lemon (about 1/4 cup)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup almond flour
  • 1/3 cup yellow or white cornmeal
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 12-ounce container raspberries (about 1 1/2 cups), divided
  • 1 tablespoon cornstarch
  • Whipped cream, for serving

Instructions

  1. Preheat the oven to 325 degrees.
  2. Cut a piece of parchment paper in a 9-inch circle (to fit in the bottom of a round 9-inch cake pan). Line the bottom of an 9-inch springform or cake pan with the parchment paper. Coat the pan with cooking spray. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium-high speed until light and creamy, about 1 minute.
  4. Add the egg yolks, one at a time, beating until smooth, creamy and fluffy. Turn the beater to low speed and add the ricotta, lemon zest and juice and vanilla extract and beat until smooth.
  5. In a medium mixing bowl, whisk together the almond flour, cornmeal, baking powder and salt until combined. Slowly add the dry ingredients to the bowl with the egg mixture, beating on low until incorporated.
  6. Add the egg whites to the same mixing bowl used for the dry ingredients. Use the hand mixer to beat the egg whites on high until stiff peaks form, about 2-3 minutes. Use the spatula to carefully fold the egg whites into the cake batter until just incorporated.
  7. In a small mixing bowl, stir together ¾ of the raspberries with the cornstarch until the raspberries are coated; set aside the other ¼ of the raspberries. Carefully fold the cornstarch-coated raspberries into the cake batter, being careful not to deflate the whipped egg whites.
  8. Transfer the batter to the prepared springform or cake pan and smooth the top with the spatula. Sprinkle the top with the remaining raspberries.
  9. Bake 40-50 minutes, until the top of the cake is no longer shiny and the cake is set. Transfer the cake pan to a wire rack and let cool at least 15 minutes. Run a butter knife around the sides of the pan to loosen the cake. If baked in a springform pan, release the bracket and lift off the pan sides. Use a flat spatula to transfer the cake to a cake stand. Slice and serve. If baked in a cake pan, simply cut the cake into wedges and use a flat spatula to serve slices from the cake pan.
  10. Garnish cake slices with whipped cream and fresh raspberries.

Notes

Substitution Tip: Try this cake with blackberries, blueberries or strawberries.

Serving Tip: Try with vanilla bean ice cream instead of whipped cream.

Nutrition

Find it online: https://thehealthyepicurean.com/summer-raspberry-cake/