Paula and I were relaxing yesterday afternoon and I saw this recipe in Bon Appetit. Raspberry-Ricotta Cake. It sounded and looked delicious. When I told Paula about it, she said that she would make it for me that evening. It turned out to be as delicious as it sounded in the magazine.

Start by preheating the oven to 350 degrees.

Line a 9-inch cake pan with parchment or wax paper and lightly coat the paper with non-stick cooking spray.

Whisk 1 1/2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder and 3/4 teaspoons of kosher salt together in a big bowl.

Whisk 3 eggs, 1 1/1 cups of ricotta and 1/2 teaspoon of vanilla in a medium size bowl until it becomes smooth. Fold into the dry ingredients just until they are gently blended together. Then fold in 1 stick of melted butter. Finally carefully fold in 3/4 – 1 cup of raspberries so that they are not crushed. (Note: frozen raspberries work just as well as fresh ones in this cake!). Scrape the batter into the prepared pan and scatter any remaining raspberries over the top of the cake batter.

Bake cake until golden brown and a tester inserted in the center comes out clean. The recipe said that this should take about 50 minutes but Paula needed to bake the cake for a little more than 60 minutes before the center was fully cooked. Let the cake cool for 20 minutes and remove from the cake pan. Final note: The cake stores best tightly wrapped in the refrigerator.

This was not only an easy cake to make but its simplicity hides the incredible taste! This is definitely worth trying!!

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