Raspberry Ricotta Cake

I love raspberries and ricotta. This recipe combines the two into a super moist delicious cake that is lovely to take to an event, use for a birthday, serve to a Grandma with diabetes, or make for your family when you’d like them to feel special.

Soapbox. Teach your children to bake, show them that you know how to bake a cake. Its a good thing! We have raised entire generations who have no memories of anything other than opening a plastic clamshell of cupcakes - ugly green and blue hydrogenated iced junk from a supermarket.

You must use Truvia for this cake, other zero calorie sweeteners do not offer framework for the cake to rise. You may be able to use a bit of Almond Flour instead of some of the regular flour, but I have not tested that but do know it would not be as high and beautiful as the photo. You should not try a swap unless you know what you are doing.

Ingredients
  • Nonstick vegetable spray
  • 1 1/2 cups flour
  • 1/2 cup Truvia
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • 1 1/2 cups ricotta
  • 1/2 teaspoon vanilla
  • 1/2 cup butter, melted
  • 1 cup fresh raspberries or blackberries
Instructions
  • Preheat oven to 350°. Line a 9 inch cake pan with parchment and lightly coat with nonstick spray.
  • Whisk flour, Truvia, baking powder, and salt in a large bowl.
  • Whisk eggs, ricotta, and vanilla in a second, medium bowl until smooth; fold mixture into the dry ingredients just until blended.
  • Carefully fold in the butter, followed by ¾ cup raspberries - try to not crush the berries.
  • Transfer the thick batter into the prepared pan and scatter the remaining raspberries on top.
  • Bake cake until golden and a tester inserted into the center comes out clean, 50 tp 60 minutes.
  • Let cool at least 20 minutes before unmolding.

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