Recipe

Raspberry-Ricotta Cake

Adapted very slightly from Bon Appétit, March 2015

1 ½ cups (210 grams) all-purpose flour
1 cup (200 grams) sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1 ½ cups (325 grams) whole-milk ricotta
½ teaspoon vanilla extract
1 stick (113 grams) unsalted butter, melted
1 cup (100 grams) frozen raspberries, divided

Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan (I used springform), and press a round of parchment paper into the bottom.

In a large bowl, whisk the flour, sugar, baking powder, and kosher salt. In a medium bowl, whisk the eggs, ricotta, and vanilla until smooth. Gently stir ricotta mixture into the dry ingredients until just blended. Then fold in the butter, followed by ¾ cup of the raspberries, taking care not to crush them. Scrape the batter into the prepared pan, smoothing it evenly, and scatter the remaining raspberries on top.

Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool at least 20 minutes before unmolding. Cool completely before serving.

Yield: 8 servings