Raspberry Ricotta Cake
May 4, 2015 §
Fresh fruit are quickly going to make a big comeback into our desserts after the cold months, but that doesn’t mean you can’t use frozen if need be. This super simple, pretty and moist cake is a great choice when you have some leftover raspberries in that bag at the back of your freezer! The recipe was in Bon Appetit, March 2015 and SWEETTABLESCAPES jumped on it!
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta
- ½ teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
active: 15 min total: 1 hour 35 min
Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth;
fold into dry ingredients just until blended.
Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries.
Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.