Raspberry Ricotta Cake
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“This cake is on the less-sweet side, precisely my intention,” Roman writes of her raspberry ricotta cake recipe (from her new cookbook, Sweet Enough). Even better than its balanced fruit flavor, the batter comes together in one bowl and is easy enough for a beginner baker to make.
“If you’re craving something a bit stickier, a bit sweeter,” she explains, “know that this versatile batter can be baked with 1 cup of jam or marmalade (any of your choice) swirled in in lieu of the unsweetened berries. The result will be a little sweeter and a bit more subtle in its delivery of the fruit, thanks to the even distribution, but still very delicious and extremely snackable.”
Nonstick cooking spray
1½ cups (220g) all-purpose flour
1 tablespoon (12g) baking powder
1 teaspoon (4g) kosher salt
1½ cups (365g) ricotta cheese
1¼ cups (275g) granulated sugar, divided
Grated zest of 1 lemon, lime, grapefruit or orange (optional)
3 large eggs
½ teaspoon (2g) vanilla extract
1 stick (4 ounces/115g) unsalted butter, melted
12 to 16 ounces (340g–450g) raspberries or blackberries, fresh or frozen
1. Preheat the oven to 350°F. Spray a 9-inch round cake pan with cooking spray and line with a round of parchment paper.
2. In a large bowl, whisk together the flour, baking powder and salt.
3. In a medium bowl, whisk the ricotta, 1 cup (220g) of the sugar, citrus zest (if using), the eggs and vanilla until smooth. Whisk or gently fold into the flour mixture just until blended. Fold in the melted butter, followed by half the raspberries, crushing them ever so slightly as you fold—you don’t want them to disappear into the batter, just evenly distributed to create a nice, streaky look, almost like tie-dye.
4. Transfer the batter to the prepared pan and scatter the remaining raspberries and ¼ cup (55g) sugar over the top. (It might look like a lot of sugar—it is! But it’s necessary, promise.)
5. Bake until golden brown and a tester or toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool at least 20 minutes before unmolding.
Roman suggests pairing the cake with a bowl of sweetened or unsweetened ricotta on the side.
This cake can be baked 3 days ahead, tightly wrapped in plastic and stored at room temperature.