Raspberry Citrus Morning Cake
Raspberry Citrus Morning Cake is creamy and filled with raspberries and citrus zest. The perfect companion for your morning coffee.
Ingredients
- 6 tablespoons butter melted and cooled
- 3 large eggs at room temperature
- ¼ rounded cup raw sugar
- 1 cup full fat ricotta cheese removed from fridge 20 minutes prior
- 1 cup full fat sour cream removed from fridge 20 minutes prior
- 2 teaspoons clementine or orange zest
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup almond flour see notes
- ½ teaspoon table salt
- 1 ¼ teaspoon baking powder
- 1½ cups fresh raspberries washed, thoroughly dried and torn in half, see note
- cinnamon and raw sugar for dusting
Instructions
- Preheat the oven to 350 degrees.
- Grease an 8" spring form pan and place it on top of a cookie sheet and set aside.
- Melt 6 tablespoons of butter and set aside to cool completely.
- In a large mixing bowl, whisk the eggs and sugar until fully incorporated.
- In a small bowl, rub the sugar together with the citrus zest with a fork until the sugar has taken on a slight orange hue and you can smell the zest. Then add in the ricotta cheese, sour cream and vanilla. Whisk until fully incorporated.
- Carefully add the melted, cooled butter and whisk to fully incorporate.
- Add the flour, almond flour, table salt, and baking powder and whisk to fully incorporate. Whisk this batter gently and do not overmix.
- Pour the batter into the prepare spring form pan.
- Quickly (but don't rush) scatter the torn raspberries over the batter.
- Put the cake (with cookie sheet) into the oven and bake for 45 minutes, or until a toothpick stuck into the center of the cake comes out clean.
- Remove the cake from the oven and lightly sprinkle the top very lightly with raw sugar and a very light dusting of cinnamon.
- Remove the springform pan from the cookie sheet and place on a wire wrack to cool completely, about 40 minutes.
- Serve at room temperature, or store tightly wrapped with plastic wrap in the refrigerator.
Notes
Berries: You can replace the raspberries with wedges of strawberries or blueberries.
Flour: You may replace the almond flour with regular all-purpose flour
Sugar: This recipe calls for raw sugar, also known as turbinado sugar. You can replace this with white sugar for similar results.
Removing cold ingredients from the fridge 20 minutes prior: This recipe calls for the ricotta cheese and sour cream to be removed from the fridge 20 minutes prior to assembling the cake. 20 minutes (especially in the summer) removes the chill from the ingredients so they will blend easier into the batter.