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.
- 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
- 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.