Raspberry-Ricotta Vanilla Cake
According to Alison Roman (@alisoneroman) Bon Appétit’s Senior Editor, there is nothing like “a berry-streaked cake to make any weeknight (or, um, weekday morning) feel special”. And I will have to agree. Of course, you will find Allison’s recipe right HERE!
I hope you will enjoy this recipe as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Raspberry-Ricotta Vanilla Cake
If you are looking for the one dessert which will make your weeknight or morning special. This is it, do not look any further!
Equipment
Ingredients
- 8 Tbsp (115 g) butter (melted)
- 3/4 cup (150 g) sugar (Originalt recipe calls for 1 cup | 200g)
- 1 1/2 cups (190 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 3/4 tsp (4.5 g) sea salt
- 2 eggs
- 1 1/2 cups (370 g) Ricotta cheese
- 1/2 tsp (2.5 g) vanilla bean paste
- 1 cup (120 g) raspberries
- 1/2 cup (60 g) raspberries (Decoration )
Instructions
- Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
- Preheat oven to 350F/180C.
RICOTTA CAKE PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk together all the dry ingredients (sugar, all-purpose flour, baking powder and sea salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the ricotta cheese, cooled melted butter and vanilla bean paste. Mix until it is all incorporated. Gently fold your raspberries.
- Pour your preparation into the Flexipan®, flatten the batter with your spatula. Arrange the rest of the raspberries on top.
BAKE!
- Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 40min). It is ready when the toothpick inserted into the center comes out clean.
- Once your Raspberry Ricotta Cake is out of the oven, let it completely cool down in the Flexipan®. Then, unmold onto your serving plate. Enjoy and Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Raspberry-Ricotta Vanilla Cake
Amount Per Serving
Calories 367
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 95mg32%
Sodium 469mg20%
Potassium 127mg4%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 20g22%
Protein 9g18%
Vitamin A 622IU12%
Vitamin C 6mg7%
Calcium 173mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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