This recipe is adapted from Bon Appetit.
The texture of the ricotta make this cake soft and delicious and with raspberries is something special!
You can use fresh or frozen raspberries!
1 1/2 cups all purpose flour
1 cup sugar
2 teaspoon baking powder
Pinch of salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup unsalted butter melted
1 cup raspberries or blackberries divided
Preheat oven to 180°c (350F)
Linea a 22 cm diameter (or 9") cake pan with parchment paper and lightly coat with nonstic 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, followed by 3/4 cup raspberries, taking care not to crush berries.Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50 minutes. Let cool at least 20 minutes before unmolding.
print recipe here
Cake de ricotta y frambuesas