My contract gig with POSSIBLE that turned into an extension for a month with Havas Worldwide has come to an end. I’m still looking for work, interviewing and even have some new clients for my career coaching side-gig. So I’m pretty busy but am home more during that day. What does that mean in my world? That I get to be creative in the kitchen. This fluffy, moist and lightened up Raspberry-Ricotta Cake was the perfect way for us to have something sweet while we’re generally trying to eat healthier.
I first found this recipe on Bon Appetit and I modified it slightly. In the pictures below, you’ll notice that my cake – while beautiful – is not very tall. That is because I used a 10″ cake pan instead of a 9″ one like the original recipe called for. Why the change? Because I didn’t have 9″ cake pan! Use what you have and make it work, right??
I also LOVE my cake stand – the bottom can be turned over and used as a serving platter with the stand being able to hold dips. Honestly, I use it more in that way than for cakes. But having a cake in the kitchen on a lovely stand with lid makes the whole room feel so much more special.
A few other variations in my recipe – I used light ricotta cheese and I did not line my 10″ spingform pan with parchment paper. I gave it a good spray with non-stick. And I used 1.5 cups of raspberries instead of 1 cup. Ooooh yeah.
Seriously, though – how pretty is this? And those raspberries in there – simply divine. Enjoy!
- 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 cheese
- ½ teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 1.5 cup frozen raspberries, divided
- Preheat oven to 350°.
- Coat a 10" round cake pan 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 the melted butter - this takes a few minutes!
- Add 1 cup raspberries, taking care not to crush berries.
- Scrape batter into pan and scatter the rest of the raspberries on top.
- Bake cake until golden brown and a tester inserted into the center comes out clean45-50 minutes.
- Let cool at least 20 minutes before removing from pan.