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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Raspberry-Ricotta Cake Recipe

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This recipe for Raspberry-Ricotta Cake is from Cooking Cousins , 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 c gluten free flour (actual recipe calls for all purpose flour)
1 c sugar
2 tsp baking powder
3/4 tsp salt
3 large eggs
1-1/2 c ricotta
1/2 tsp vanilla extract
1/2 c (1 stick) unsalted butter, melted
1 c frozen raspberries or blackberries or blueberries (divided)
Directions:
Directions:
Preheat oven to 305º. Line a 9" cake pan with parchment paper and lightly coast w/ nonstick spray. Whisk flour, sugard, 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. Fold in melted butter followed by 3/4 c berries taking care not to crush them. Scrape batter into prepared pan and scatter remaining 1/3 c berries over the top.
Bake cake until golden brown. 50-60 minutes.
Let cool at least 20 minutes before unmolding.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I made this w/ gluten free flour and it was delicious! It's a moist cake but not too heavy and I made it with blueberries.

 

 

 

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