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!
YouTube Video
Photos
Nutrition
Calories: 367kcal | Carbohydrates: 41g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 469mg | Potassium: 127mg | Fiber: 2g | Sugar: 20g | Vitamin A: 622IU | Vitamin C: 6mg | Calcium: 173mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com