Are you ready for this super easy cake? It doesn't even require any special machinery or tools! When I stumbled upon this recipe from Bon Appetit I felt like it was meant to be because I had ricotta on hand, and raspberries are my favorite berry so there was no question that this was going to be my next baking experiment.
I have made this cake 4, maybe more times, because it takes 10 minutes to whip up and it keeps being request over and over again by my family. I recommend to accompany it with some freshly whipped whip cream as it can be a dense cake.
Ingredients:
1 1/2 cups flour
1 cup sugar
2 tsp baking powder
3/4 tsp salt
3 eggs
1 1/2 cups ricotta
1/2 tsp vanilla
1/2 cup unsalted butter, melted
1 cup frozen raspberries (or similar), divided
Directions:
Preheat oven to 350. Line a 9" round baking pan with parchment pan and lightly coat with butter. In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl whisk eggs, ricotta and vanilla until smooth. Fold in dry ingredient until blended. Fold in melted butter, then 3/4 cups raspberries (I sometimes use more because I can't help it!). Transfer batter to the baking pan, then sprinkle remaining berries on top. Bake cake until golden, about 50-60 minutes. Let cool for about 10 minutes, then transfer to a wire rack.