A really lovely cake…we had a hard time leaving it alone! Quick enough for a weeknight (or anytime, no excuses required), I found this recipe in Bon Appétit – enjoy!
1 1/2 c. flour AND 1 c. sugar
2 t. baking powder AND 1/2 t. salt
3 eggs AND 1/2 t. vanilla
1 1/2 c. ricotta
1/2 c. butter, melted
1 c. frozen raspberries (or blackberries)
Preheat the oven to 350 and butter a 9-inch cake pan, line it with parchment and butter the parchment. Whisk together the flour, sugar, baking powder and salt in a large bowl and in a medium bowl, whisk together the eggs, vanilla and ricotta.
Fold the wet into the dry and then fold in the butter until all is well incorporated. Next, gently fold in about 3/4’s of the berries – do your best not to crush them – and then scrape the batter into your prepared pan and smooth out the top. Sprinkle with the remaining berries. Bake for 50 to 60 minutes until the cake is a beautiful golden brown and a toothpick to the center comes out clean. Allow the cake to cool in the pan for about 20 minutes before removing it to a platter to cool completely (or slice up and eat immediately!).
- Category: Cakes, Ricotta, Raspberry