Raspberry-Ricotta Cake

Photo by Nicole Franzen

Ingredients

  • 1 1/2 cup (225 gr) plain flour
  • 1 cup (240 gr) caster sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 3 eggs
  • 1 1/2 cup (400 gr) ricotta cheese
  • 115 gr melted butter
  • 2 teaspoon vanilla extract
  • 1 1/4 cups fresh or frozen raspberries (or as many as you want)
  • 1/4 cup icing sugar (optionnal)

Preparation

Preheat the oven to 180°C.  Grease a round cake pan.

Put the plain flour and baking powder in a large recipient, add the sugar and salt and stir.

In a separate bowl, whisk the eggs, the ricotta cheese, the vanilla and the melted butter together until well combined.

Add 1/2 of the mixture to the dry ingredients and gently mix. Add the remaining mixture and gently stir.

Add 1 cup of the raspberries.

Pour the mixture into the greased cake tin and place the remaining raspberries on top of it.

Cook for 50-60 minutes.

If the cake is browning too much, place a  sheet of aluminium (foil) on top of the cake.

Leave the cake to cool.

Remove the cake from the cake tin and dust with icing sugar before serving.

Enjoy !

 

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