Raspberry Ricotta Cake
As with so many other fruit-filled recipes, you can generally swap out any berry for whatever ones you may find locally. And if you have read my recent rambles about my citrus addiction, you know I will be adding lemon to this the next time around. What a great combo for a simple and delicious cake! Coffee break, tea time, or any old time (did I hear someone say “dessert wine time??”), this cake will delight your plate, and your palate.
Servings Prep Time
8people 15minutes
Cook Time Passive Time
50-60minutes 20minutes
Servings Prep Time
8people 15minutes
Cook Time Passive Time
50-60minutes 20minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line 9″ cake pan with parchment paper and coat with cooking spray. The parchment paper will help the cake pop out of the pan more easily once baked and cooled.
  2. Combine dry ingredients in a large bowl (flour, sugar, baking powder & salt).
  3. In a separate bowl, whisk wet ingredients until incorporated (eggs, ricotta, vanilla extract).
  4. Slowly add melted butter to the wet ingredients to incorporate.
  5. Fold wet ingredients into dry ingredients until smooth batter forms.
  6. Gently fold in 3/4 of the frozen berries.
  7. Pour batter into prepared pan and top with remaining berries.
  8. Bake at 350 degrees for 50-60 minutes, or until golden around the edges and a toothpick comes out clean from the center.
  9. Allow cake to cool for at least 20 minutes, but the longer the better to ensure that it is completely cool (up to an hour). This will make it more likely to come out of the pan without falling apart (that ricotta makes it creamy, remember??).
  10. Slice, serve, and enjoy!
Recipe Notes

1. I used non-fat ricotta in my version, and it turned out really well.  The texture and mouth-feel may be different when using full or low-fat ricotta, which I plan on experimenting with.  Ah, what I do for my “art”. 

2. The recipe specifies using frozen berries, and there is a very good reason why.  If you use berries that are fresh out of the farmer’s market pint, they will likely begin to break down and fall apart when stirred into the batter.  Freezing them first ensures that the berries will remain whole and will retain their shape and structure in the cake.

3. I didn’t top this with anything–the ricotta gives it a creamy feel without any additional toppings.  However, I am quite certain that a dollop of fresh whipped cream wouldn’t hurt a darned thing here.  And citrus.  Of course I would add citrus to feed my addiction.

I obviously used raspberries here, but I plan to experiment with pretty much every berry I can get my hands on this Spring and Summer.  Which berries will you reach for when making this Raspberry Ricotta Cake?