Bakery, Recipes
Comments 2

Raspberry Ricotta Cake – Learning To Love Raspberries

This buttery raspberry cake with silky ricotta is the perfect cake for your next tea time!

 

 

So, before I came to Helsinki, I didn’t care much about raspberries to be honest. It may have something to do with extremely creamy and horribly heavy raspberry cakes sold in patisseries of Istanbul. Still, among many berries I’ve tasted and come to love here, raspberries are my least favourite.

 

 

 

And yet in fact, I’ve come to realise that raspberries are absolutely great for well-baked cakes without all that cream, artificial jellies and whatnot. This cake is a perfect example.

 

 

When you have a bite from this cake, you get a bit of buttery taste with moisture coming from ricotta and then comes the refreshing raspberry. One slice is filling, but still not heavy.

 

 

The cake takes quite a bit of time to bake so be patient. The batter is quite thick and it’s easy to prepare though. After baking, you don’t have to wait for too many hours to release it successfully from the pan, so it’s possible to eat it quite soon without having to stop yourself from attacking it for hours after hours!! Enjoy!

 

Ingredients:

 

Difficulty: Easy
(makes 1 cake in a 22cm cake pan)

 

Printable PDF-recipe (no photos)

 

3.5 dl + 5 tsp (or 1 1/2 cups) all-purpose flour
2.5 dl (or 1 cup) granulated white sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla sugar
3 large eggs
3.5 dl + 5 tsp (or 1 1/2 cups) ricotta in room temperature
115 gr butter, melted and slightly cooled
2.5 dl and 4 tbsp (or 1 cup and 4 tbsp) frozen (or fresh) raspberries, divided

 


 

1. Preheat the oven to 180C. Grease a 22cm cake pan (I used springform pan) and cover the base and side with baking papers.

 

 

2. Mix dry ingredients, meaning the first 5 ingredients in the list, in a bowl.

 

 

 

3. In a medium size bowl, put eggs and ricotta and whisk well.

 

 

 

 

4. Fold in the dry ingredients mixture gently.

 

 

 

5. Fold in the melted butter gently and well.

 

 

 

6. Finally, fold in 2.5 dl (1 cup) raspberries gently, without damaging raspberries much!

 

 

 

7. Transfer the cake batter to the prepared cake pan and smoothen the surface.

 

 

 

8. Spread the remaining raspberries on top of the cake batter. Put in the oven, in medium rack and bake for about 60 to 70 minutes, or until a toothpick inserted in the middle comes out clean. When it’s ready, take out of the oven and let it cool for about 15 minutes in the pan, then take out of the pan and transfer onto a wire rack to cool. Enjoy with fresh tea or coffee!

 

 

 

This entry was posted in: Bakery, Recipes
Tagged with: , ,

by

I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.

2 Comments

  1. That looks delicious. And I’d kind of forgotten about ricotta cakes. I used to make one when I had leftover ricotta from cooking something Italian. I love the idea of berries–or even lemon–to cut the silky texture!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.