Vanilla Raspberry Ricotta Cake
By Audrey Plant
Ingredients
non-stick spray
1 ½ cups All-Purpose Flour
1 cup sugar, plus 2 tablespoons
2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs, room temperature
2 cups whole milk ricotta
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted and cooled
1 ¼ cups frozen raspberries
Instructions
1. Preheat oven to 350 F. Line a 9” inch diameter cake pan with parchment paper and heavily spray with non-stick spray.
2. In a large mixing bowl add flour, 1 cup of sugar, baking powder, and salt. Whisk together until combined, set aside.
3. Using a medium mixing bowl whisk eggs, ricotta, and vanilla. Fold in dry ingredients until just combined, do not over mix. Then fold in melted butter. Gently fold in 1 cup of frozen raspberries. Pour batter into cake pan and add remaining ¼ cup of frozen raspberries. Sprinkle remaining 2 tablespoons of sugar over top.
4. Place in oven for 60 to 70 minutes, cake will be done once golden brown and toothpick comes out clean.
Notes:
1. Prefer to use frozen raspberries so they don’t break up while folding into batter.
2. Pull raspberries out of the freezer when you are ready to use them, do not let them sit. Otherwise, you will get streaks of raspberries in the batter.
3. This recipe is best used with whole milk ricotta.
