Reprising our luscious all summer-long favorite…Ricotta Berry Torte!
For lots more summer goodies, LOOK HERE. These days, time-crunched schedules often afford us little time to enjoy the art of baking. So for many of us that once found trying out new baked creations fun and relaxing, the thought of lugging out the clunky stand mixer and various kitchen gadgets (not to mention the clean-up) may quickly change our minds..
Well, what if I said I had a gorgeous fresh berry torte for you to whip up for your summer celebrations that required no special equipment other than a couple of mixing bowls a spatula and a whisk? My Ricotta Almond-Berry Torte fits the bill perfectly! Not only is this whole foods torte a snap to prepare, but it is gluten-free and light as a feather from the use of almond meal in place of the more dense white flour.
Full of beautiful raspberries and blueberries so abundant in warmer months, makes this torte a terrific choice to serve at all of your summer barbecues and parties.
And if you would like to surprise your family during the week with a yummy dessert, this pretty torte comes together in minutes.
Ricotta Almond-Berry Torte
Recipe Adapted from: Raspberry-Ricotta Cake by Alison Roman for Bon Appetit Magazine, March 2015
Yield: 6 to 8 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Line bottom of springform pan with parchment paper. (easier to do if you remove pan frame) Lightly butter paper or coat with olive oil spray. (may also use a 9-inch cake pan)
In a large bowl, whisk together almond meal, sugar, baking powder and salt.
In a medium bowl, beat eggs lightly. Stir in ricotta, Greek yogurt, vanilla and almond extracts and lemon zest, combining well.
With a spatula, gently fold ricotta mixture into almond meal mixture; combining just until blended.
Fold in melted butter.
Carefully fold in 1/2 cup each frozen raspberries and blueberries.
Pour batter into prepared pan. Top with remaining 1/4 cup each frozen raspberries and blueberries, pressing in slightly.
Bake for approximately 50 minutes or until top of torte is a light golden brown and a toothpick inserted into center comes out almost dry. Place torte on a rack and allow to cool completely before slicing. (about 1 hour)
*For easier slicing: chill the torte in the refrigerator for at least 2 hours
Remove springform ring before serving.
Ricotta Almond-Berry Torte
Well, what if I said I had a gorgeous torte for you to whip up that required no special equipment other than a couple of mixing bowls, a spatula and a whisk? My Ricotta Almond-Berry Torte fits the bill perfectly! Not only is this torte a snap to prepare, but it is gluten-free and light as a feather from the use of almond meal in place of the more dense white flour. Full of beautiful raspberries and blueberries so abundant in warmer months, makes this torte a wonderful choice to serve at all of your spring and summer parties. And if you would like to surprise your family during the week with a yummy dessert, this pretty torte comes together in minutes.
Raspberry-Ricotta Cake by Alison Roman for Bon Appetit Magazine, March 2015
Yield: 6 to 8 servings
Ingredients
- 1 9-inch springform pan (may also use a 9-inch cake pan)
- Parchment paper
- Unsalted butter or olive oil spray for greasing bottom of pan
Batter
- 1 ½ cups almond meal/flour I used Bob’s Red Mill
- ¾ cup sugar I used organic evaporated cane sugar, but feel to use regular cane sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup ricotta cheese I used full-fat, but you could try reduced-fat
- ½ cup plain Greek yogurt I used 2%
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 teaspoon lemon zest
- ½ cup unsalted butter melted (1 stick)
- ½ cup frozen raspberries
- ½ cup frozen blueberries
- ¼ cup frozen raspberries additional
- ¼ cup frozen blueberries additional
Instructions
- Place a rack in center of oven; preheat to 350 degrees F. Line bottom of springform pan with parchment paper. Lightly butter paper or coat with olive oil spray. (may also use a 9-inch cake pan)
- In a large bowl, whisk together almond meal, sugar, baking powder and salt.
- In a medium bowl, beat eggs lightly. Stir in ricotta, Greek yogurt, vanilla and almond extracts and lemon zest, combining well.
- Gently fold ricotta mixture into almond meal mixture; combining just until blended.
- Fold in melted butter.
- Carefully fold in ½ cup each frozen raspberries and blueberries.
- Pour batter into prepared pan. Top with remaining ¼ cup each frozen raspberries and blueberries, pressing in slightly.
- Bake for approximately 50 minutes or until top of torte is a light golden brown and a toothpick inserted into center comes out almost dry.
- Place torte on a rack and allow to cool completely before slicing. (about 1 hour) *For easier slicing: chill the torte in the refrigerator for at least 2 hours
- Remove springform ring before serving.
Notes
Notes
Crazy for berries? This torte would be delicious with any kind of berry! What about strawberries (cut into smaller pieces), blackberries of huckleberries? I am also betting pitted cherries would be a yummy choice as well.
Almond meal/flour is a great gluten-free choice for many cakes and tortes. I used Bob’s Red Mill in this recipe, (found in many local groceries stores and specialty markets such as Whole Foods) but I also like Trader Joe’s.
TEN Summer Picks from MPM! (full collection here)
Coming to the Blog: Back to School Dinners the Whole Family Will Love
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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