Learn how to make Raspberry Ricotta Cake from scratch with this delicious and super easy recipe! Ricotta cakes are renowned for being light & moist, and when paired with the tartness of the raspberries it's a match made in heaven! This cake also makes a perfect treat for morning or afternoon tea.
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup caster sugar
1 1/2 cups ricotta cheese
115g butter, melted
2 tsp vanilla
1 1/2 cups frozen raspberries
Icing sugar to serve (optional)
Preheat oven to 170 degrees Celsius (340F).
Lightly grease a cake tin or line with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt and sugar.
In a separate bowl, whisk together the eggs, butter, vanilla and ricotta.
Gently fold in half the wet mixture with the dry. Then continue to add the remaining wet mix and fold until combined. Add 1 cup of the frozen raspberries and quickly but gently fold into cake mixture. Turn out into the cake tin and then top with the remaining raspberries. Bake for 50 - 60 minutes or until a skewer inserted into the middle comes out clean. Rotate at half way and if the cake is browning too much, place a piece of parchment over the top of the cake. Allow the cake to cool in the tin. Dust with icing sugar, and then enjoy!