Raspberry-Ricotta Cake

What’s a girl going to do if she has a container of ricotta cheese in the fridge? Why, make cake of course! Initially, I found a ricotta tomato tart recipe but I decided to go with cake, because I was in a baking something sweet and pretty mood. This is such a beautiful, moist cake. It is perfect for parties and giving to friends or family. Despite the cheese content, it is not too rich at all. You can whip this up in n time and I guarantee it will be devoured. I baked this Sunday afternoon and it was gone by Monday evening…oops!

I used frozen raspberries and blackberries as I did not have enough raspberries but go ahead, live dangerously, use different berries!

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My raspberries and blackberries were kinda mushed together and I did not have many nice whole pieces, and so you may be looking at this with a scrunched up mouth thinking, wait a minute, it doesn’t look that pretty. Don’t let the appearance fool you though because it tastes amazing 🙂

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You could always put some powdered sugar on this but it won’t last long so make it and enjoy with a cup of coffee or tea. It’s perfect!

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Recipe taken from bon appétit

Ingredients:

SERVINGS: 8

  • Nonstick vegetable oil spray
  • cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • cups ricotta
  • ½ teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup frozen raspberries or blackberries, divided

Preparation:

  • Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
  • Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

6 Comments Add yours

  1. I *thought* that was a blackberry. It DID taste amazing and was excellent as a breakfast pastry with coffee. Would also be great for an afternoon luncheon.

    Like

    1. Marale says:

      Yes, It is too good! I absolutely love the taste and texture of ricotta cheese (whole milk that is :)) and it is so versatile. My favorite way to eat it is topped with honey on a piece of bread.

      Like

  2. Arielle says:

    I love your blog, your posts are beautiful and everything looks so good! I just followed you, it would be great if we can support each other 🙂 I am so glad I got to discover you ❤

    Like

    1. Marale says:

      Arielle, thank you so much! It means a lot to me that you are following and like my blog. I just subscribed on your site-awesome pictures!

      Like

      1. Arielle says:

        Thank you, you are so sweet!

        Liked by 1 person

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