Many people only use ricotta cheese for savory Italian dishes. Since I am very partial to this Italian cheese, we use it in quite a few dishes, like lasagna, stuffed shells, pizza, calzones, (Corn & Broccoli Calzones and Spinach Artichoke Calzones), ravioli and even savory pies. They are all great uses of the cheese, but being a person who lives for and loves dessert, I use ricotta cheese in almost as many desserts as I do savory dishes.
Cannolis are my ultimate favorite Italian dessert, and they are always a special treat when we are at an Italian restaurant. (It is one of the few food items I prefer to buy instead of make for myself.) But ricotta can do more in the sweet ending department besides cannolis! It adds body to desserts like Lemon Ricotta Cookies and Cannoli Pizza. It also adds wonderful texture and richness to this cake. Add some whipped cream to the servings for a festive touch.
Raspberry Ricotta Cake
Raspberry Ricotta Cake (adapted from bonappetit.com)
Time Required: 1 hour 35 minutes, Serves: 8-10
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup raspberries or blackberries, divided
Preparation:
Preheat the oven to 350°F. Line a 9”-diameter cake pan with parchment paper and lightly coat the paper with cooking spray. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
Whisk together the eggs, ricotta, and vanilla in a medium bowl until they are smooth. Fold the egg mixture into the dry ingredients, just until everything is blended.
Combine the wet ingredients.
Fold in the melted butter.
Gently fold in 3/4 cup of the raspberries, taking care not to crush the berries.
Gently add most of the raspberries to the batter.
Scrape the batter into the prepared pan.
Pour the batter into the prepared pan.
Scatter the remaining 1/4 cup raspberries over the top.
Place the remaining berries on the cake.
Bake the cake until it is golden brown and a tester inserted into the center of the cake comes out clean, about 50–60 minutes. Let it cool at least 20 minutes before unmolding. Place the cake on a serving platter and serve with whipped cream and extra berries, if desired.
Everyone loved this cake!
Raspberries & ricotta are an excellent dessert! ~Linda
Raspberry Ricotta Cake (adapted from bonappetit.com)
Time Required: 1 hour 35 minutes, Serves: 8-10
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup raspberries or blackberries, divided
Preparation:
Preheat the oven to 350°F. Line a 9”-diameter cake pan with parchment paper and lightly coat the paper with cooking spray. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
Whisk together the eggs, ricotta, and vanilla in a medium bowl until they are smooth. Fold the egg mixture into the dry ingredients, just until everything is blended. Fold in the melted butter. Gently fold in 3/4 cup of the raspberries, taking care not to crush the berries. Scrape the batter into the prepared pan and scatter the remaining 1/4 cup of raspberries over the top.
Bake the cake until it is golden brown and a tester inserted into the center of the cake comes out clean, about 50–60 minutes. Let it cool at least 20 minutes before unmolding. Place the cake on a serving platter and serve with whipped cream and extra berries, if desired.