Chef’s note: Spongey and lightly sweet, this cake showcases fresh berries. Blueberries, blackberries, or strawberries could be used in place of raspberries, just as long they’re fresh and juicy. Such a light recipe as this makes a nice contrast with the abundant heavy dishes and pies of winter time.
Ricotta cheese is an under-utilized ingredient in many kitchens. It’s useful in baking and makes good fillings for many different types of dishes. (For another ricotta cake recipe, click here. For other ricotta-based recipes, click here and here.)
generous ¾ cup of ricotta cheese
1 tablespoon of baking powder
1 tablespoon of vegetable oil
3 large eggs
juice of ½ a lime
scant 2 cups all purpose flour
¾ cups white sugar
¼ teaspoon vanilla extract
¼ teaspoon almond extract
⅓ cup of whole milk
1 cup of fresh raspberries washed and drained
- 1 teaspoon of all purpose flour
Preheat oven to 350F. Grease and flour a 9 inch round cake pan.
Toss the raspberries with the teaspoon of all-purpose flour, coating the berries as evenly as possible.
Whisk together the flour and baking powder in a medium bowl. Set aside.
Whisk together the ricotta and sugar thoroughly. Whisk in vegetable oil, then the eggs, one by one.
Thoroughly whisk in milk, almond and vanilla extracts, and lime juice.
Slowly whisk the flour into the ricotta mixture, stirring until just combined.
Pour the mixture evenly into the prepared cake pan.
Sprinkle the batter with the floured berries.
Bake for 30 to 40 minutes, or until lightly browned and any toothpicks inserted in the center come out clean. Cool completely on a rack.
Dust with confectioner’s sugar, slice, and serve.