Worth a trip

Raspberry-Ricotta Cake

Name: Raspberry-Ricotta Cake
Cuisine: italian
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; 3/4 teaspoon kosher salt; 3 large eggs; 1 1/2 cups ricotta; 1/2 teaspoon vanilla extract; 1/2 cup (1 stick) unsalted butter, melted; 1 cup frozen raspberries or blackberries, divided

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
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.
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, 50–60 minutes. Let cool at least 20 minutes before unmolding.
4.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions