The Raspberry Ricotta Cake is another excellent recipe I adapted from Bon Appetit. I must admit it didn’t win me over with its name (um…ricotta in a cake??), but after reading all the positive reviews (and not to mention the very short list of ingredients) I had to give it a try.
The texture is a cross between a cake and a cheesecake. It’s fluffy enough yet very moist, rich and dense (like the texture of a muffin…thanks to the ricotta). It’s not too sweet (perfect for breakfast or brunch) but sweet enough (perfect for a snack or evening treat). It only takes 15 minutes to whisk all the ingredients together, and your oven does the rest.
Just like the other reviewers I give this Raspberry Ricotta Cake 5 stars! You will too!!
Raspberry Ricotta Cake
The texture is a cross between a cake and cheesecake. It's a cake you can enjoy in the morning, noon and into the night.
Ingredients
- Nonstick vegetable oil spray
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 3 large eggs
- 1-1/2 cups ricotta
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick or 125g) unsalted butter, melted and cooled.
- 1 cup frozen raspberries (or blackberries), divided
Directions
- Step 1 Preheat oven to 350°F (176°C).
- Step 2 Line a 9-inch diameter cake pan with parchment paper and lightly coat with nonstick spray. Alternatively you can use soft butter to grease the pan.
- Step 3 In a large bowl whisk flour, sugar, baking powder and salt. Set aside.
- Step 4 In a medium bowl whisk the eggs. Then add ricotta and vanilla extract. Whisk until smooth. Fold into dry ingredients until just blended.
- Step 5 Then fold in the cooled melted butter.
- Step 6 Add in 3/4 cup raspberries and gently mix so the raspberries don’t crush.
- Step 7 Scrape batter into the prepared pan, level the top, and scatter the remaining raspberries over the top.
- Step 8 Bake until golden brown on top. About 45-55 minutes. A toothpick inserted in the center should come out clean.
- Step 9 Let cool at least 20 minutes before unmolding. Keeps well in the refrigerator for about 3 days.
- Step 10 TIP: You can also use blackberries or blueberries in place of raspberries.
- Step 11 OPTIONAL: For some fresh cream on the side whip 1/2 cup crème fraîche and 1/2 cup heavy whipping cream together until thick. Add 2 tablespoons sugar. Whip.