This raspberry ricotta cake comes from this month’s issue of Bon Appetit, and since I’m partial to everything ricotta right now and raspberries are one of my all-time favorites, it kind of jumped off the page at me. It has a super high (low?) ratio of input to output. Translated (because I obviously don’t speak math), just a little bit of effort produces one of the loveliest cakes ever.
Two bowls. One whisk. One spatula. No electric mixer involved! Yay! All of this means that we can have cake on our plates within about an hour and a half.
raspberry ricotta cake | print recipe
recipe adapted from bon appetit magazine, march 2015
1½ organic flour
1 cup sugar
2 teaspoon baking powder
½ teaspoon sea salt
3 large eggs
1½ cups ricotta
¾ teaspoon vanilla extract
½ cup butter, melted
1 cup frozen raspberries, divided
Preheat oven to 350 degrees and line the bottom of a 9-inch cake pan (I used a springform pan for easy removal) with parchment paper. Lightly coat the entire pan with nonstick cooking spray. Set aside.
Whisk the flour, sugar, baking powder, and sea salt together in a large bowl. In a separate bowl, whisk the eggs, ricotta, and vanilla together. Add the wet ingredients to the dry ingredients and begin to fold in with a rubber spatula. Add the butter and fold/stir until just combined and no dry spots of flour remain. Fold in ¾ cup of the raspberries very gently. Try not to smash the berries.
Spread the batter evenly into the prepared pan and sprinkle the remaining berries over the top. Bake for 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 20 minutes before removing from the pan. Serve warm or cool!