Raspberry-Ricotta Cake

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1-1/2 cups (180 g) all-purpose flour
  • 1 cup (198 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1-1/2 cups ricotta cheese
  • 1 teaspoon vanilla extract
  • 1 stick (1/2 cup) butter, melted
  • 8 ounces fresh or frozen raspberries
  • Turbinado sugar, for sprinkling on top
  1. Instructions
  2. Preheat the oven to 350°. Line the bottom of a 9-inch round cake pan with parchment paper and spray with nonstick vegetable oil spray.
  3. In a medium mixing bowl, combine the flour, sugar, baking powder and salt, stirring to combine. In a small bowl, combine 6 ounces of raspberries and 1 tablespoon of the flour mixture, tossing gently to combine.
  4. In a small mixing bowl, whisk together the eggs, ricotta cheese and vanilla extract. Add this mixture to the dry ingredients and fold together with a rubber spatula. Add the melted butter and fold again to combine. Add the 6 ounces of raspberries, folding together very gently to avoid breaking up the raspberries (some will be smashed-that’s okay).
  5. Pour the batter into the prepared cake pan and spread evenly with your spatula. Place 2 ounces of the remaining raspberries over the top. Sprinkle generously with turbinado sugar. Bake for 50 to 60 minutes, until a cake tester inserted in the center comes out clean. Cool completely before serving.