A Delightful Dessert Awaits!
Get ready to indulge in the delightful world of baking with our Raspberry Ricotta Cake! This cake is creamy, flavorful, and bursting with juicy berries, making it a must-try for any dessert lover. Imagine a cake that combines smooth ricotta cheese and fresh raspberries, creating a perfect balance of texture and taste. Fun fact: ricotta isn't just for savory dishes! Its creamy texture makes it a fantastic ingredient for baking as well.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- Zest from 1 orange
- 1 tsp baking powder
- 1 tbsp salt
- 3 eggs
- 1 1/2 cups ricotta cheese
- 1 tsp vanilla extract
- 1/2 cup unsalted butter melted
- 1/2 cup raspberries
- 1/3 cup raspberries for topping
- Vanilla powdered sugar optional, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 360°F (182°C) and prepare your baking dish by greasing it lightly.
- Mix Wet Ingredients: In a mixing bowl, combine the ricotta cheese, eggs, and vanilla extract. Mix until smooth and creamy.
- Combine Sugar and Orange Zest: In another bowl, mix together the sugar and orange zest. Use your fingers to gently blend them, releasing the aromatic oils.
- Dry Ingredients: To the sugar mixture, add the flour, baking powder, and salt. Stir together until well combined.
- Combine Mixtures: Slowly add the dry ingredients to the ricotta mixture, stirring until just mixed—do not over-mix!
- Add Butter: Gently fold in the melted butter until fully incorporated.
- Fold in Raspberries: Carefully fold in 1/2 cup of raspberries, ensuring not to crush them.
- Pour into Pan: Pour the batter into your prepared pan and level it off. Sprinkle the remaining 1/3 cup of raspberries on top.
- Bake: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan before dusting with vanilla powdered sugar (if using), and then slice and enjoy!