Having several bags of last summer’s raspberries still waiting with baited breath in my freezer, I need to find ways to let them express themselves. Once again, Bon Appetit came to the rescue with a great cake recipe. The combination of ricotta and raspberries makes for a cake that tastes like it just came from a big old oven in a well used and loved kitchen. Ready for a family full of hungry mouths, or a group of adults discussing world peace over after-dinner coffees. You choose.
1 large lemon, washed & dried
1½ c GF flour (I’ve used Cup 4 Cup)
1 c sugar
2 t baking powder
½ t salt
3 large eggs
1½ c ricotta cheese
½ t vanilla extract
½ c/4 oz butter, melted
1½ c frozen raspberries (1 c for the cake, ½ c for the top)
1 c icing sugar
2 T milk
Preheat the oven to 350°
Zest the lemon, and then mince the zest. Divide into two equal portions, one for the cake, and one for the glaze. Reserve.
Line the bottom of a 9” cake pan or baking dish with a round of parchment. Lightly coat the pan with cooking spray. Alternately, lightly grease the pan with butter, and line the base with a parchment round.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs until completely blended.
Add in the ricotta, lemon zest (reserved for the cake), and vanilla.
Whisk until fully incorporated.
Fold the liquid ingredients into the flour mixture until just blended.
Fold in the butter.
Fold in the cup portion of raspberries.
Pour into the prepared pan, smoothing the top.
Arrange the remaining ½ cup of raspberries over the top.
Bake until golden brown, about 55-60 minutes.
Check doneness with a toothpick, it should come out clean of batter.
Let cool 20 minutes in the pan.
Remove to a rack to finish cooling. It should cool upright, so you’ll need to remove it to a rack, and then place another rack on the bottom, and invert it to complete cooling.
When the cake is cool, set it on a serving plate.
Make the glaze by mixing the icing sugar with the milk and the remaining reserved portion of zest.
Drizzle over the cake, let rest for 30 minutes, and serve.
Original BA recipe uses all-purpose wheat flour, so if no need for Gluten Free, just use regular flour.
Also good made with frozen blueberries.
Click here for printable version.
Note: I have made a couple of minor adjustments to the original BA recipe.
One Comment Add yours
Your cake sounds delicious! I bet the ricotta makes it taste amazing 😉