Just as I was contemplating on what to do with an a practically full container of ricotta cheese in my fridge that was leftover, from when I made spinach stuffed chicken, this amazing recipe for a ricotta struck my attention, as I was skimming through the pages of Bon Appétit Magazine, in a waiting room. Don’t judge me, but I thought about ripping the page out of the magazine and stuffing it into my purse, but being the considerate person I am, and I know how annoying missing magazine pages are, I just snapped the magazine article with my Ipad instead.
Guys, seriously, this raspberry cake is super moist, fluffy, buttery smooth, and not too sweet and I love how the top of the cake is so glossy, bright and pretty. It’s a gorgeous simple to make cake. I would even consider the ricotta based batter as a new go-to cake for me. No mixer required, I only used two bowls and a whisk. I think It took me about 10 mins to put it together and pop into the oven. I absolutely loved how the ricotta turned the batter into a smooth consistency. This is a perfect cake for people who don’t favor very sweet desserts.
Fyi, recipe on Bon Appetit shows comforting plump naked cake that, in my opinion, could use a tiny makeover. I tweaked the recipe a bit because I’m not too crazy about super naked cakes, as a result, I added some lemon juice and lemon grate to the batter. Secondly, I dressed up the cake with light frosting which I made with lemon curd, mixed with about a half a cup of powdered. It was divine! I loved this cake so much I will definitely be experimenting more with this recipe.
Recipe adapted from Bon Appetit
- 3 Large eggs
- 2 tsp baking powder
- 1 1/2 Ricotta
- 1 1/2 cup flour
- 3/4 tsp salt
- Nonstick Vegetable oil spray
- 1 Cup sugar
- 1/2 tsp vanilla extract
- 1/2 cup unsalted melted butter
- 2 cups frozen raspberrries
- 1/4 cup lemon juice
- 2 teaspoons grated lemon
- Lemon Curd Frosting
- 1/4 cup lemon juice
- 1 egg
- 1 stick of butter
- ½ cup melted butter
- 1 cup sugar
- Zest of 1 lemon
- 1/2 cup of powdered sugar
- Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. (I brushed some goop cake release all over the pan, you can find the recipe for the goop release on Pinterest)
- Add salt, flour,sugar and baking powder to a large bowl and mix.
- Add eggs, vanilla and ricotta, grated lemon and lemon juice to a medium sized bowl and mix with a whisk until you get a smooth consistency. Fold into the dry ingredients until blended. Fold into the melted butter then add the raspberries reserving some for the top of the cake batter. Pour the batter into the oiled pan adding the remaining raspberries over the top.
- Bake the cake until golden brown for about 50-60 mins.
- Cool for about 30 min before unmolding
- For the Lemon Curd Frosting
- Add all ingredients except powdered sugar to a small bowl and whisk until blended.
- then add the ingredients to a small pot and cook on simmer until the sauce thickens.
- Let the lemon curd cool off then pour the lemon curd to a small bowl and add the powdered sugar and mix and blended smoothly. Add to the cooled raspberry cake.