This Raspberry Ricotta Cake recipe is really special. I’ll tell you, the day my Bon Appétit Magazine comes in the mail is a great day! It’s an even greater day when you start going through it and you see a recipe that you just have to do…NOW! This is what happened when I saw this Raspberry Ricotta Cheesecake recipe. I have never made a baked ricotta cake before…why is that? I love ricotta and love cheesecake even more!!! So I just dropped everything and started cooking!
This cake is very satisfying, the mild taste of the ricotta goes perfectly with the delicate sweet sour raspberries. It’s also very quick to make, it could even be done on a weekday, it’s that easy! That’s how I like it. And when your hubby is going back and forth in the house, a piece of cake in his hand and mumbling “Huuuuummm…OMG…this is the BEST cake I ever had”, well you know that it’s definitively a KEEPER!
- 1½ cups all-purpose flour
- 1 cup sugar
- 2 tsp. baking powder
- ¾ tsp. kosher salt
- 3 large eggs
- 1½ cups ricotta
- ½ tsp. vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries, divided
- Preheat oven to 350 F
- Line a 9"-diameter cake pan with parchment paper lightly coated with non-stick spray
- Mix the first 4 ingredients in a large bowl
- Put the ricotta, eggs and vanilla in a medium bowl and whisk until smooth
- Fold in the ricotta mixture into the dry ingredients until just blended and then fold in the melted butter
- Mix in the raspberry (try not to crush them...easier said than done!)
- Transfer the batter into the cake pan
- Scatter the remaining raspberries on top of the cake
- Bake in the oven 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean
- Set aside for 20 minutes before removing from the pan
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