Here’s a delicious recipe for Raspberry Ricotta Cake, which combines tart raspberries with creamy ricotta for a delightful and easy make-ahead dessert.
- Ingredients:
- Spray oil, for greasing
- 220g (8oz) plain flour
- 1 tbsp baking powder
- 1 tsp salt
- 365g (12½oz) ricotta cheese, plus 400g (14oz) to serve
- 275g (9¾oz) caster sugar
- 3 large free-range eggs
- ½ tsp vanilla extract
- Zest of 1 lemon, lime, grapefruit, or orange (optional)
- 115g (4oz) unsalted butter, melted
- 340g–450g (12oz–1lb) fresh or frozen raspberries
- Method:
Preheat the Oven:
Preheat your oven to 200°C (180°C fan) / Gas 6.
Spray a 23cm (9in) round cake tin with cooking spray and line it with baking paper.
Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, and salt.
Make the Cake Batter:
In another bowl, whisk together 365g of ricotta, 220g of sugar, the eggs, vanilla extract, and citrus zest (if using) until smooth.
Gently fold this mixture into the dry ingredients until just blended.
Fold in the melted butter, followed by half of the raspberries, crushing them slightly as you fold them in to distribute evenly.
Bake:
Transfer the batter to the prepared cake tin.
Scatter the remaining raspberries and remaining sugar over the top. (The sugar will create a lovely crunchy topping.)
Bake for 55–65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the tin for at least 20 minutes before removing it.
Serve:
Slice the cake and serve with the extra ricotta on the side.
Enjoy this squidgy and tangy cake as a perfect dessert!
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