Raspberry Ricotta Cake
HB-4728 · Hand-built original · Italian
A moist ricotta cake studded with raspberries, baked in a 9-inch pan until golden.
ItalianDessertMakes one 23cm (9in) cake92 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
Main ingredient: raspberries
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone, coffee
Servings:23quantities adjust to match
Ingredients
- cooking spray, for greasing
- (1½ cups) plain (all-purpose) flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- (1½ cups) ricotta cheese
- (1¼ cups) sugar
- 3 large eggs
- ½ tsp vanilla extract
- grated zest of 1 lemon, lime, grapefruit or orange (optional)
- (4oz) unsalted butter, melted
- 12-15¾ oz (12–16oz) raspberries or blackberries, fresh or frozen
Method
- Heat the oven to 350°F and grease and line a (9in) cake pan.
- Whisk the flour, baking powder and salt.
- Whisk the ricotta, sugar, eggs, vanilla and citrus zest, if using, until smooth.
- Stir in the melted butter, then fold in the dry mix until just combined.
- Fold through most of the berries, scrape into the pan, and scatter the rest on top.
- Bake 55 to 65 minutes until golden and a tester comes out clean.
- Cool in the pan about 20 minutes before slicing.
Nutrition (per serving, where published)
92 kcalCalories
2.2 gProtein
17.4 gCarbs
1.5 gFat
0.7 gSaturates
0.2 gFibre
0.1 gSugars
186 mgSodium
28 mgCholesterol
35 mgPotassium
59 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data