Bake up a tasty November treat with this delicious Raspberry Ricotta Cake!
- 1½ cups FG flour blend
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1½ cups ricotta cheese
- 1¼ cups sugar
- 3 eggs
- ½ teaspoon vanilla extract
- Grated orange zest (optional)
- 4 oz unsalted butter, melted
- 340–450 g raspberries, fresh or frozen
Preheat the oven to 350°F. Spray a 9 in round cake tin with cooking spray.
In a bowl, whisk together the flour, baking powder and salt.
In a bowl, whisk the ricotta, 1 cup of the sugar, the eggs, vanilla and zest (if using) until smooth. Whisk or gently fold into the flour mixture just until blended. Fold in the melted butter, followed by half the raspberries, crushing them ever so slightly as you fold.
Transfer the batter to the cake tin and scatter the remaining raspberries and ¼ cup sugar over the top.
Bake until the cake is golden brown, around 55–65 minutes. Let cool for at least 20 minutes before enjoying. (top with extra ricotta if that sounds good)