Raspberry & Ricotta Cake

Raspberry & Ricotta Cake - Conventional Method

A delicious ricotta cake with bursts of delicious raspberries.
4.5 from 2 votes
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Course: Cakes, Dessert
Cuisine: Cake, dessert
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Author: Bake Play Smile

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

  • 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).