Raspberry Ricotta Cake
This Raspberry-Ricotta Cake is absolutely delicious! The ricotta cheese adds moisture with a slightly dense texture and delivers an amazing flavor.
This Raspberry Ricotta Cake is a perfect dessert to serve at a brunch along these Lemon Blueberry Pancakes With Quinoa. I guarantee you’ll impress any guests! Now if you really want to go all out make this Shrimp Quiche and you will be a superstar!
Next time I may use blueberries instead of raspberries, add a tablespoon of lemon zest and sprinkle powder sugar on top for a more festive look. That my friends will be another fantastic version.
The preparation takes less than 15 minutes and does not require an electrical mixer. Easy clean up! This is definitely one of the easiest cakes I have ever made.
I hope you get to make this cake. Errr, I’m giving you an order – Make it! You will really impress anyone you share it with…..that’s if you decide to share of course ;).
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I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Delicious Raspberry Ricotta Cake
Ingredients
- Nonstick vegetable oil spray
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs - at room temperature
- ½ teaspoon vanilla extract
- 1 ½ cup low fat ricotta
- ½ cup (1 stick) unsalted butter, melted
- 1 ½ cup frozen raspberries - divided
Instructions
- Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Set aside.
- In a large bowl, add the flour, sugar, baking powder, and salt. Mix.
- In a medium bowl, add the eggs and vanilla. Mix well with a fork.
- Add the ricotta and mix until smooth and there are no lumps of ricotta cheese.
- Using a spatula, fold into dry ingredients. Mix well.
- Fold in the melted butter and mix well until all ingredients are incorporated.
- Fold in 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ½ cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, about 50 minutes. Let cool at least 20 minutes before removing from the cake pan.
Let me know what you think of it. I’m sure you’ll love it!
xo, Ana