The most deliciously simple Raspberry & Ricotta Cake you will ever make!! This is one of our most popular cake recipes ever!
In my family, I am very well known for my love of cake. There’s just nothing better than a good slice of cake with a cup of tea (chai tea in my case!)… and this Raspberry & Ricotta Cake pretty much kicks butt when it comes to cakes.
I’d like to think that this cake could almost be considered a ‘superfood’. I mean, it does have fruit AND dairy in it. See, it’s practically healthy. Ok, ok, I kid… but it is totally delicious (and nothing else matters!).
I’ve always been a big fan of cakes with fruit in them – they’re just so moist and completely moorish. I love that they’re perfectly yummy on their own, but are just as good (and sometimes even better) when they’re warmed up and served with a little dollop of cream, drizzle of custard, or scoop of ice-cream!
The ricotta gives this cake such a gorgeous flavour and the raspberries just make it oh-so pretty (and yummy). You could always substitute the raspberries for blueberries or blackberries if that’s what you prefer. Mmm berries + cake = perfection.
This Raspberry & Ricotta Cake takes only 10 minutes to whip up – which means you can have it in the oven in no time at all. Keep an eye on it towards the end of the cooking time as you don’t want to overcook it – as soon as a skewer comes out clean, it’s done!
Make sure you fold the raspberries through the cake mixture very gently, right before you pop it into the cake tin. This will help to stop the juice from the raspberries ‘bleeding’ into the cake (although don’t worry if it does, because it looks quite pretty!!).
This is a great cake for those who aren’t the biggest fans of super sweet cakes (what!!??). It has just the right amount of sweetness and the raspberries balance out the flavours perfectly.
Just before serving, I like to sprinkle over a tiny bit of icing sugar the top. This is totally optional, but it does look really pretty (and that’s hugely important when it comes to cakes… it’s only logical pretty cakes = delicious cakes!).
And so there you have it – an absolutely delicious cake that could quite possibly be my new favourite (and that’s really saying something!!).
Love fruity cakes as much as I do? Check out my Gluten-Free Lemon, Ricotta & Almond Cake, Double Chocolate Banana Fudge Cake, Carrot Cake, Apple & Berry Tea Cake and my Lemon Glazed Strawberry Loaf.
Raspberry & Ricotta Cake
Ingredients
- 1 1/2 cups (225g) plain flour
- 1 cup (240g) caster sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3 eggs room temperature
- 1 1/2 cups (approx 400g) ricotta cheese room temperature
- 115 g butter melted
- 2 tsp vanilla extract
- 1 1/4 cups raspberries fresh or frozen
- 1/4 cup icing sugar to serve
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (170 fan-forced).
- Grease a non-stick springform round cake pan (approx 20-22cm diameter) and set aside (you can use a non-springform pan, but I find they work best).
- Sift the plain flour and baking powder into a large bowl.
- Add the sugar and salt and stir to combine.
- In a separate bowl, whisk the ricotta, eggs, vanilla and melted butter together until well combined.
- Add 1/2 of the ricotta mixture to the dry ingredients and gently mix to combine.
- Add the remaining ricotta mixture and gently mix to combine.
- Add 1 cup of the raspberries are very gently fold through.
- Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
- Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.
- If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
- Leave the cake to cool completely in the pan.
- Remove from pan before serving and dust with icing sugar.
- Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).
Thermomix Method
- Preheat oven to 180 degrees celsius (170 fan forced).
- Grease a non-stick springform round cake pan (approx 20-22cm diameter) and set aside (you can use a non-springform pan, but I find they work best).
- Place the plain flour, baking powder, sugar and salt into the TM bowl.
- Press Turbo 5-10 times to sift. Remove and set aside in a separate bowl.
- Place the butter into the TM bowl and melt on Speed 3, 80 degrees, for 2 minutes (or until completely melted).
- Add the ricotta, vanilla and eggs. Mix on Speed 4 for 20 seconds (scraping down the sides of the bowl halfway through).
- Reduce to Speed 1 and slowly add the dry mixture through the MC hole. Mix until just combined.
- Add 1 cup of the raspberries are very gently fold through with a spatula.
- Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
- Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean. If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
- Leave the cake to cool completely in the pan.
- Remove from pan before serving and dust with icing sugar.
- Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).
Hi, hope this isn’t a silly question, For the whisking and mixing of the ingredients, do you use an electric mixer or will a hand mixer do. the job ? Many thanks in advance.
Not silly at all!!! A hand whisk a is absolutely fine!! xx
Hi do you think this would work with almond flour and xylotil please for keto
Hi Vicky, to be honest I have absolutely no idea!!! I haven’t ever cooked with xylotil sorry!
Raspberries went to the bottom of the cake. However it is delicious!