Italian Raspberry Jam Ricotta Cake
Ingredients
For the crust/crumble dough:
- 4 ounces butter (1 stick) I use salted
- 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 whole milk ricotta
- 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:
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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.
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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:
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Combine the all-purpose flour, almond flour, sugar, baking powder and salt in a medium size bowl and stir with a fork to combine.
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Add the egg to the cooled melted butter and stir with the same fork to combine.
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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.
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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:
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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.
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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:
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Dollop the jam over the top of the ricotta mixture, spreading it out a bit but leaving some of the filling showing.
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Using your hand, sprinkle the reserved crumb mixture over the top, allowing some little areas of the jam to show.
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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.
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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.
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Serve with a dollop of whipped cream and/or a sprinkle of powdered sugar, if desired. ENJOY!
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
*The flour amounts for this recipe have been amended on 2/8/24. The original amounts were incorrect.