Ricotta Almond-Berry Torte

Name: Ricotta Almond-Berry Torte
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); 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)

Ricotta Almond-Berry Torte

Written by Linda Shapiro (Meal Planning Maven)

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Ricotta Almond-Berry Torte

Written by Linda Shapiro (Meal Planning Maven)

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