Description
A light and moist cake that combines the creaminess of ricotta with fresh raspberries for a delightful dessert experience.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the ricotta cheese, sugar, eggs, and vanilla extract until smooth.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Carefully fold in the fresh raspberries.
- Pour the batter into the prepared cake pan.
- Bake for about 30-35 minutes or until golden brown.
- Allow the cake to cool for a few minutes before turning it out onto a wire rack. Dust with powdered sugar and serve.
Notes
Make sure your ingredients are at room temperature for best results. You can make this cake a day in advance, and it also freezes well.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg