Sometimes what I bake is determined by what needs to be used up in my fridge. I had some ricotta leftover from making lasagna and raspberries in the freezer, so this recipe for Raspberry-Ricotta Cake moved up in my list of must-bakes. The vanilla cake is very tender and not too sweet, and the tart raspberries remind me of summer.
(from Bon Appetit, March 2015 – http://www.bonappetit.com/; My notes are in italics between [ ].)
Makes 1 9-inch cake
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta [I used whole milk rocotta]
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided [I used frozen raspberries from Trader Joe’s]
- 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.
Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Preparation: Active – 15 mins; Total – 1 hr. 35 mins
© 2015 eatsweetsandbemerry.com