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