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I have two kinds of recipes that I cook from. One is a collection that I go to automatically; it contains recipes that are quick and easy and family recipes that I have been making for decades – my “go-tos.” The other collection has more elaborate recipes that require more time and ingredients, saved for special occasions.
I have a recipe that you will want to add to your “go-to” collection of recipes. It is quick and easy, looks beautiful, and of course it’s delicious! When reading Bon Appetit last spring this Raspberry Ricotta Cake caught my eye not only because it looked so cute but also because the ingredients were items I had at home. It makes a 9” round pan (you can also make it square, but it is prettier in a round). It is the perfect size when you need to bring a dessert somewhere, it does not need any embellishment, and you can make it throughout the year since it uses frozen raspberries. No mixer required. It’s so easy. It’s delicious. It’s a pretty cake. It has become “the” cake for our birthdays here at Marcel’s. Try it, you will not be disappointed.
- nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 t. baking powder
- 3/4 t. kosher salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 t. vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
- 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.
- You can also make this in 2 6” round cake pans. Reduce baking time to 40-50 minutes.
Raspberry-Ricotta Cake
- nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 t. baking powder
- 3/4 t. kosher salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 t. vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
- 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.
- You can also make this in 2 6” round cake pans. Reduce baking time to 40-50 minutes.