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Dessert Recipes

Dessert Recipes
Dessert Recipes

Raspberry-Ricotta Cake


Raspberry-Ricotta Cake

I'm not sure what is going on, but I can't stop baking with berries. Maybe because we are in the middle of berry season here in Florida, and they are so lovely and irresistible. Sort of like this raspberry-ricotta cake: I'd describe it basically as lovely and irresistible.



And there are so many ways to describe a rich and moist spring fruit cake. And there are so many ways to bake with raspberries. I happened upon this ricotta cake in a recent Bon Appetit issue. I oftentimes get a new magazine and mentally mark in my head all the new and fabulous recipes I want to try. Inspired and ambitious, I sometimes even start a list of what to do next, whether it's an inspiration from a magazine or especially Pinterest. I even sometimes find inspiration on Instagram!! What is it with me and social media. The more I try to stay away from it, the more I get drawn in by beautiful and tempting photos.


Raspberry-Ricotta Cake


Raspberry-Ricotta Cake


 So how to describe this luscious raspberry ricotta cake? Luscious and creamy like a custard. My husband said it's almost like a cheesecake. It's almost the same recipe as the lemon ricotta cake I make often (and I don't know why I haven't shared yet). When I make my lemon ricotta cake, I like to add a little whole wheat flour and ground flaxseed to the recipe (which I did with this cake). I also like to add 1/2 extra virgin olive oil and 1/2 butter. I didn't show the recipe here to reflect the olive oil. It does have a stronger olive oil flavor when you add it, and not everyone here loves the olive oil flavor. It is definitely loved more by the adults, than by the kids!!! If you're planning on sharing this cake with your sweetheart and some friends, use the portions of 1/2 cup extra virgin olive oil and 1/2 cup butter. I also used fresh raspberries as opposed to the frozen ones, because as I mentioned, there are so many gorgeous berries around these parts these days!! Say hello to spring with this addictive and luscious ricotta cake!!

some adaptions to this cake from Bon Appetit. 

Raspberry-Ricotta Cake

by Savoring Italy
Prep Time: 10 minutes
Cook Time: 50-60 minutes

Ingredients (8 servings)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tablespoon ground flaxseed (omit if you don't like it)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • 1½ cups ricotta
  • ½ teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup frozen raspberries or blackberries, divided
Instructions
Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flours, ground flaxseed, 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 ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. 

Let cool at least 20 minutes before unmolding.

18 comments

  1. This sounds wonderful...ricotta adds lots of creaminess to baked goods

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  2. Hello gorgeous. Come to Mamma. I love everything about this cake cara.

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  3. I can't even tell you how badly I'd love a slice of this cake. Beautiful rustic cakes like this (I'm not big on frosting) are my favorite kind. And yes - those berries!

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  4. What a scrumptious looking cake, Lora! This is the kind of cake I like to eat for breakfast too ;).

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  5. This is SO pretty! And it totally looks like spring, which we could really use some of around here. :)

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  6. I'm so jealous of you and your warm berry-season weather in Florida! :-) (There is still snow on the ground here in Boston!) This cake looks fantastic!

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  7. What a glorious looking cake. The texture looks incredible and I love all those berries nestled throughout.

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  8. What a cake! It looks so tender and rich, the perfect background for the fresh berries.

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  9. YES! I've been all about berries lately, too. I blame spring!

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  10. I'm ready for berry season to hit here! we don't get berries until like June! i know I'll be making this raspberry ricotta cake as soon as we get some!!

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  11. Love this! I just made a ricotta cake as well and they are so good! Love the addition of raspberries...yum!

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  12. This reminds me of my favorite raspberry coffee cake. Love how rich and moist it looks!

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  13. Beautiful cake! I can't wait for summer, when berries are in peak season further up the eastern coast. Raspberries are my favorite.

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  14. Looks absolutely perfect; so much so that I've now got the ingredients on my shopping list. LOVE raspberries and ricotta!

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  15. What a beautiful cake! I especially love the fact that the whole wheat and fruit combo means I can pretend it's kinda sorta healthy. :)
    Unfortunately, we've still got about 3 months to go before it's berry season up here in the frozen northlands, but I bet this would be just as lovely with slices of citrus or whatever other fruits can get my hands on.

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  16. Oh, Lora! I love this! I want to make this. Immediately. I might sub blueberries (because they're coming in in NC right now) but I want this!

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  17. […] the pages without being hungry for EVERYTHING I saw. I noticed that she even had the recipe for Raspberry Ricotta Cake on her page which I’d seen, and also recently made from a Bon Appétit post. It’s an […]

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  18. […] really a pound cake any more, but just a really awesome ricotta cake that I make all the time! I mentioned here I had to share this with you, and finally, I […]

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