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Front view of slice of cake on pink plate with two raspberries

Raspberry & Ricotta Cake

This raspberry and ricotta cake is one of our most popular cakes ever! Delicately sweet in flavour and made with fresh raspberries, this moist and subtly sweet dessert cake takes only ten minutes to prepare!
4.96 from 25 votes
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Course: Dessert
Cuisine: Cake
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 12 serves
Calories: 339kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 1 ½ cups (225g) plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (240g) caster sugar
  • 3 eggs room temperature
  • 1 ½ cups (approx 400g) ricotta cheese room temperature
  • 115 g butter melted
  • 2 tsp vanilla extract
  • 1 ¼ cups raspberries fresh or frozen
  • 1 tbsp icing sugar to serve, optional

Instructions

Conventional Method

  • Preheat oven to 170 degrees celsius (fan-forced). 
  • Grease and line a non-stick spring-form round cake pan (approx 20-22cm diameter) and set aside (you can use a non-spring-form 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 ½ 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 and 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 sifted 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 170 degrees celsius (fan forced). 
  • Grease and line a non-stick spring-form round cake pan (approx 20-22cm diameter) and set aside (you can use a non-spring-form 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 for 2 minutes, Speed 3, 80 degrees (or until completely melted).
  • Add the ricotta, vanilla and eggs. Mix for 20 seconds, 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 sifted icing sugar.
  • Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).

Video

Notes

Cooking Time
All ovens are different and your cake may take longer to cook. If you notice the top of the cake is over-browning, simply add a loose sheet of foil over the top and continue baking.
Storing
Store this cake in an airtight container in the refrigerator for up to three days. When you are ready to enjoy the cake, simply allow time for it to come to room temperature before serving. It is delicious either at room temperature, or warmed up slightly.
Freezing
If you are wanting to freeze this cake, then allow the cake to completely cool after baking. Once the cake has cooled, then wrap it in aluminium foil or plastic wrap well and place it in an airtight container. Freeze the cake for up to three months.
Substitution
You can use any type of fresh or frozen berries for this raspberry ricotta cake recipe. 
Caster Sugar
Also known as granulated sugar. You can substitute for regular white sugar if you prefer.
 

Nutrition

Calories: 339kcal | Carbohydrates: 48g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 208mg | Potassium: 181mg | Fiber: 2g | Sugar: 23g | Vitamin A: 430IU | Vitamin C: 3.3mg | Calcium: 113mg | Iron: 1.8mg