School took a toll on me, so, I didn’t have time to write blog posts, unfortunately. But summer vacation is here and so am I!
This recipe is a beautiful cake made with a bunch of ricotta and frozen raspberries. I used this recipe by Bon Appétit.I knew I wanted to make this recipe as soon as I came across it, just had to play the waiting game so I cound get my hands on some ricotta.
I made this cake in the morning, while waiting to go have lunch at my grandmother’s. Unfortunately, the cake took a little longer to cook, and it wasn’t ready when I had to leave. So, my best option was to turn off the oven, and leave it inside with the door closed until I got home again.
This turned out with a super creamy texture, like the inside of a “queijada” and I’m not complaining. It was delicious! But, because of that, I can’t give you the time of cooking, so, that is gonna be based solely on BA’s recipe.
You should totally try this recipe out, and you have my permission to leave it in the oven for hours, ahah! If you do make it, post it on Instagram and tag me @msizebite.
Raspberry and Ricotta Cake
- 190 g All-purpose flour
- 200 g Granulated sugar
- 2 tsp Baking powder
- ¾ tsp Salt
- 3 Eggs
- 250 g Ricotta
- ½ tsp Vanilla extract
- 113 g Unsalted butter melted
- 250 g Raspberries frozen
- Slivered almonds optional
- Turbinado sugar optional
- Pre-heat your oven to 180ºC.
- Grease and line a 20 cm cake tin.
- Add flour, sugar, baking powder and salt into a large bowl and mix it.
- In a seperate bowl, whisk the eggs, ricotta and vanilla extract until homogeneous.
- Fold wet ingredients into dry until just combined and then fold the butter.
- Add ¾ of your raspberries, being careful not to break them all apart.
- Pour the mixture into the prepared cake pan and top with the remaining raspberries, slivered almonds and turbinado sugar.
- Bake for 50-60 min or until a skewer comes out clean.