You'll love this delicious raspberry ricotta cake, it's moist, bursting with fresh juicy raspberries and vanilla hints. Plus, it's easy to make in one bowl, so simple, straightforward, and turns perfectly every single time.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Breakfast, Dessert
Cuisine: Italian
Keyword: raspberry ricotta cake
Servings: 10
Calories: 244kcal
Author: Katia
Ingredients
2large eggs, at room temperature
½ cup(100 grams)sugar (I used unrefined cane sugar)
½ scant cup(about 80 grams)vegetable oil
1 tspvanilla extract
1lemon zest (optional)
1 cup + 1 Tbsp(250 grams)ricotta, possibly at room temperature
1 ½ cup(190 grams)all-purpose flour
1 ½ tspbaking powder
pinch offine salt
1 ½ cup(180-200 grams)raspberries (fresh or frozen)
powdered sugar to dust (optional)
Instructions
Preheat the oven to 350°F/180°C and place the rack in the middle position.
Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there's no need to grease the pan).
Place flour, baking powder and a pinch of salt in a bowl and whisk well to distribuite the baking powder evenly.
In second bowl, whisk eggs and sugar until well combined.
Stir in the vegetable oil, then add ricotta, vanilla extract, lemon zest and mix well until smooth.
Add the flour mix and stir until combined, but do not overmix (a few lumps are ok).
Gently fold the raspberries by passing a spatula down through the mixture, across the bottom, and up over the top.
Scrape the batter into the prepared pan and smooth the top. Bake for 30 minutes at 350°F/180°C, the reduce the temperature to 340°F/170°C for a further 15-20 minutes. Each oven is different, check the doneness after 45 minutes, the cake is ready when a skewer inserted into the center of the cake comes out clean.
When the cake is done, remove it from the oven and place on a wire rack to cool. Serve dusted with some powdered sugar if you wish.
Notes
Do not overmix the batter: working flour too much can produce gluten, which creates a dense and rubbery cake.Round baking pan: if you use a round baking pan (approx 9 or 10 inches diameter) check for doneness after 30-35 minutesStorage: this raspberry ricotta cake keeps well for 4 days at room temperature, in an airtight container. It's also freezable.Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving.