Raspberry Ricotta Cake

1 h 20 min

8 pieces

This cake is my daughter’s absolute favorite one. It’s a really great cake whenever I make it, for us of for other people, it’s always a big hit. The ricotta cheese makes it a very creamy cake.

The raspberries provide a slightly sour touch but it goes perfectly with the sweetness of the cake.

It’s just an all time winner for us.

What do you need?

150 gr (5,3 oz) unsalted butter, at room temperature
3 eggs, at room temperature
250 gr (8,8 oz) ricotta cheese, at room temperature
180 gr (6,5 oz) frozen raspberries + extra 15 raspberries
250 gr (8,8 oz) granulated sugar
200 gr (7 oz) self-rising flour (200 gr (7 oz) flour and 2 teaspoons baking powder)
Pinch of salt
20 gr (0,7 oz) icing sugar (optional)

How to make it?

Preheat the oven to 160 °C or 320 °F hot air.

Take a springform baking tin with a diameter of 22-24 cm (8-9 inch) , put a baking paper on the bottom and Spray the inside of the baking tin with baking spray or grease with butter.

Mix the butter together with the sugar until it forms a creamy light mass (about 3 minutes)

Add the eggs one by one. Do not add the next egg until the previous is completely mixed into the batter. Mix on a low setting.

Add the ricotta cheese and mix it into the batter.

When the ricotta cheese is completely mixed with the batter, you can add the flour and a pinch of salt. Mix until all the flour is mixed into the batter. Do not over mix.

Run a spatula on the side of your bowl to make sure all the flour has been mixed into the batter.

Now add the frozen raspberries and scoop them under the batter. Now pour the batter into your springform. Level the batter and now lightly press the 15 extra raspberries into the batter.

Bake the cake for 60 minutes, until it looks nicely browned. When you touch the top of the cake it feels quite firm. If it’s to spongy when you press it, it need to bake a little longer.

Let the cake cool in the baking tin for 10 minutes, before you transfer it to a cooling rack.

Sprinkle with a little icing sugar before you serve it.

Bon Appetit!