Ricotta Almond-Berry Torte for the 4th of July

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 red, white and blue torte for you to whip up for your 4th of July 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 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.

(Psssst! For bunches more yummy 4th of July recipes, look here and do visit my Recipe Box!)

And if you would like to surprise your family during the week with a yummy dessert, this pretty torte comes together in minutes.

Recipe Adapted from: Raspberry-Ricotta Cake by Alison Roman for Bon Appetit Magazine, March 2015

 

Ricotta Almond-Berry Torte

Yield: 6 to 8 servings

Click HERE for the full recipe, but in the nutshell, here is what you do:

 

Instructions

Place a rack in center of oven; preheat 350 to 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 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

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 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
Author: Linda Shapiro, © Meal Planning Maven

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

Make Ahead and Storage Tips: torte can be made up to 2 days ahead. Store tightly wrapped in the refrigerator. Torte may be frozen for up to 4 months. Note: This torte is quite moist due to the ricotta, yogurt and berries. If the bottom looks a bit watery, store with paper towels around the outside edges to absorb the excess moisture.

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.


MPM’s 4th of July Picks! (see full collection here)

 

Click HERE for Shrimp Cobb Salad with Honey Dijon Dressing Recipe

 

 

 

 

 

 

 

Coming to the Blog: Grilled Parmesan ‘n Herb Crusted Tomatoes

 

Have a Happy and Safe 4th of July!
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Linda Shapiro, Meal Planning Maven

22 Responses

  1. I often think about baking and I swear have that same battle in my head "do I want to take the ridiculously heavy mixer out of the pantry" and then I pass. This sounds easy enough and delicious for a summery baked treat!
    • Linda Shapiro (Meal Planning Maven)
      LOL Christine! I so know what you mean! Then this light and creamy torte is one you really must try!
  2. I LOVE this Linda. I recently discovered how delicious baked good are using almond meal when my daughter made macarons for a school project about France. Yum! I love your recipe, it truly sounds just so tasty.. ...and I love your frosty berries too :)
    • Linda Shapiro (Meal Planning Maven)
      Thanks Erica! I adore using almond meal in baking as it adds a light nutty taste with the most pleasant "crumb."
  3. A dessert with fresh berries is what I love and I can only imagine how delicious and creamy the ricotta torte is until I make it. Lovely recipe.
    • Linda Shapiro (Meal Planning Maven)
      It is so very light and creamy Janette and thank you so much for your kind words!
  4. What a beautiful cake! And I love things that come together with a couple of mixing bowls, a spatula and a whisk! Your Ricotta Almond Berry Tart is perfect for summer, Linda - love it!
    • Linda Shapiro (Meal Planning Maven)
      Thank you so very much April for your sweet comments! It is so hot here in in Florida for months on end, so I am always thinking about ways to enjoy a sweet treat with minimal prep. Hope you have the chance to try it sometime!
  5. I love that there is NO SIFTING, ha ha. This sounds scrumptious and love all the helpful photos you added in.
    • Linda Shapiro (Meal Planning Maven)
      This torte has your name written all over it Patti! :)
  6. Wow! That looks amazingly moist and delicious! Pass me a fork please!
    • Linda Shapiro (Meal Planning Maven)
      You got it Kecia...and thank you!
  7. Gorgeous torte!!!! I love the use of ricotta in desserts, makes me think of my grandfathers ricotta cookies.
    • Linda Shapiro (Meal Planning Maven)
      Oh wow Angela...thank you! I bet your grandfather's ricotta cookies are amazing!
  8. Looks amazing...I love the colors!
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Sandi...I was thinking about you when I was making this torte!
  9. This looks so gorgeous and delicious, I can't wait to make it. I usually have all these ingredients so I'm ready to bake.
    • Linda Shapiro (Meal Planning Maven)
      Wonderful Joanne...enjoy, enjoy!
  10. I can't wait to try this lovely dessert Linda!
    • Linda Shapiro (Meal Planning Maven)
      Thank you Nancy! I think you will really enjoy it!
  11. This looks like an amazing dessert Linda! One I would love to try with my coffee! Pinned and shared!
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Joanne! I so appreciate all your support!