This cake is a bit of a revelation. I have never baked a dessert with ricotta as a main ingredient; and didn’t know the moist,dense and totally desirable texture it would lend to baked goods. It’s easy to make and practically foolproof. (Even with my 5 year old assistant Hunter measuring the ingredients!) It’s not too sweet and would be great with additional berries and whipped cream for dessert, or served unadorned with a cup of coffee in the morning. Another great recipe from Alison Roman during her time in the Bob Apetit test kitchen. A keeper!
Nonstick vegetable oil spray
1 1/2 cups flour
1 cup sugar
2 tsp. baking powder
3/4 tsp. kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 tsp. vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen or fresh raspberries or blackberries, divided
Preheat the oven to 350 degrees. Line a 9″inch-diameter cake pan with parchment paper and lightly coat with non-stick cooking spray. Whisk flour, sugar, baking powder,and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush the berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over the top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
Cake can be made 2 days ahead. Store tightly wrapped at room temperature. Serves 8.
Note: I added more berries and it would be lovely to shower some powdered sugar over the entire cake after it cools.
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This one is already in my repertoire. Our son Patrick loves it! I’ll be making it next month in Cleveland.