This Raspberry-Ricotta Cake is a delicate, moist dessert that perfectly balances tangy raspberries with creamy ricotta cheese. It’s a simple yet elegant treat that feels equally at home on a brunch table or as the finale to a dinner party. With its tender crumb and vibrant pops of juicy raspberries, this cake is sure to impress your guests. Plus, it’s easy to make in one bowl and requires no special equipment. Serve it slightly warm with a dusting of powdered sugar or a dollop of whipped cream for a truly irresistible dessert.
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup (250g) ricotta cheese
- ½ cup (120ml) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 ½ cups (200g) fresh raspberries
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk together the eggs, ricotta cheese, melted butter, vanilla extract, and lemon zest until smooth.
- Combine the mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in raspberries: Gently fold in 1 cup of the raspberries, reserving the remaining ½ cup for topping.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Scatter the reserved raspberries over the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Enjoy this Raspberry-Ricotta Cake as a delightful centerpiece for any occasion, or simply with your afternoon coffee or tea!
