Raspberry Ricotta Cake


I’m starting to feel like a complete liar.  I told you I don’t do cake; I only like pie.  Yet, here is my umpteen zillionish cake and I’ve told you about 2 pies.  I am such a maroon.  I can’t help myself though, you need to have this recipe.

You know I’m a major fan of the Lottie and Doof blog written by Tim Mazurek.  He always finds just what I’ve been looking for.  This is another prize I discovered on his blog.  This cake is light with just the right touch of fruit.  I am a huge raspberry fan.  I’d go so far as to say they are my favorite berry.  Take that strawberries!  The raspberries flavor the whole cake and the ricotta keeps it moist.

This would be the perfect finish after a heavy meal.  Yes, I’m talking about you Thanksgiving.  Somehow though, I always make this cake in summer.  But you don’t need to; this cake loves frozen berries.  This is a total keeper and you will make it over and over.

1 ½ cups flour

1 cup sugar

2 teaspoons baking powder

¾ teaspoons kosher salt

3 eggs

1 ½ cup ricotta

½ teaspoon vanilla

½ cup butter, melted

1 cup frozen raspberries

Heat oven to 350 degrees.  Line a 9 inch springform pan with parchment paper and spray with non-stick spray.

Whisk flour, sugar, salt and baking powder in a large bowl.

Whisk eggs, ricotta and vanilla in a medium bowl until smooth.  Fold into dry ingredients until just blended.  Then fold in butter, then ¾’s of the raspberries.  Be careful not to crush them.

Scrape batter into pan, scatter remaining berries over top.  Bake until golden approximately 50 to 60 minutes.


*  Hints From the Recipe Box:

Great cake.  Good texture, not too sweet.  I found it on the Lottie and Doof blog.

I used waxed paper instead of parchment, worked great.  I have a great trick for cutting circles.  Keep folding paper starting in half, and then half again, and again like you are getting ready to make a snowflake.  When it’s about an inch, measure out from the center of the pan and cut off.  Unfold the paper and alakazam, you have a perfectly sized circle.  You’ll thank me later.



I baked the cake for 53 minutes….perfect.

Easy dessert that’s casually elegant.

It worked great with frozen blackberries too.

and remember:  I don’t run.  And if you ever see me run, you should start running too, because something is probably chasing me.  Big kiss, Lynn

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