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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Raspberry Ricotta Cake Recipe

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This recipe for Raspberry Ricotta Cake is from Nonna’s Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Nonstick vegetable oil spray
1 1/2 cup all purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1 stick unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Directions:
Directions:
Preheat oven to 350 degrees.

Line a 9 inch cake pan with parchment paper and lightly coat with nonstick spray. Whisk 1 1/2 cup flour, 1 cup sugar, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a large bowl.

Whisk 3 large eggs, 1 1/2 cup ricotta, and 1/2 teaspoon vanilla extract in a medium bowl until smooth; fold into dry ingredients just until blended. Fold in 1 stick unsalted butter, followed by 3/4 cup raspberries, take care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup of raspberries over top.

Bake cake until golden brown and a toothpick is inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.

 

 

 

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