Food Gardening Network
Print

Raspberry Ricotta Cake

This is a simple, yet elegant dessert to serve on a beautiful summer or fall evening—or for breakfast the next day. The sweet raspberries play beautifully against the moist, fluffy texture of the cake, melting in your mouth. This cake, which can be baked up to two days ahead, is sure to become a family favorite.

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees F. Line a 9-inch diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
  3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Let cool at least 20 minutes before unmolding.
  4. Cake can be made 2 days ahead. Store tightly wrapped at room temperature.