RASPBERRY RICOTTA CAKE -Learn Like A Pro

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RASPBERRY RICOTTA CAKE -Learn Like a Pro : A lightly sweet, moist raspberry and ricotta cake made with either fresh or frozen raspberries. This classic cake is ideal for afternoon tea or dessert and just requires 10 minutes of prep work. Serve warm with cream, custard, or ice cream, or at room temperature.

Table of Contents

RASPBERRY RICOTTA CAKE -Learn Like a Pro

This straightforward, sweet, and moist dessert cake has the ideal pairing of raspberries and ricotta cheese.

Ingredients

1 ½ cups (225g) plain flour
2 tsp baking powder
½ tsp salt
1 cup (240g) caster sugar
3 eggs room temperature
1 ½ cups (approx 400g) ricotta cheese room temperature
115 g butter melted
2 tsp vanilla extract
1 ¼ cups raspberries fresh or frozen
1 tbsp icing sugar to serve, optional

Instructions

Conventional Method

Set the oven’s fan-forced temperature to 170 degrees Celsius.

A non-stick spring-form round cake pan with a diameter of around 20 to 22 cm should be greased and lined before being put aside (you can use a non-spring-form pan, but I believe that they work best).

Into a large basin, sift together the baking powder and plain flour.

Stir together the salt and sugar after adding them.

Beat the ricotta, eggs, vanilla, and melted butter thoroughly in a separate basin.

Mix together the dry ingredients with a gentle hand after adding ½ of the ricotta mixture.

Stir in the remaining ricotta mixture just until combined.

Gently fold through one cup of raspberries after adding them.

Spoon the mixture into the cake tin that has been prepared, then top with the remaining raspberries.

Once a skewer inserted into the center comes out clean, cook for 50 to 60 minutes.

In case the cake is overly browning, cover it with a sheet of foil and put it back in the oven.

Allow the cake to cool fully inside the pan.

Before serving, remove from pan and dust with icing sugar that has been sifted.

The cake can be kept in the refrigerator for up to three days in an airtight container; before serving, let it come to room temperature.

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NOTES

Cooking Duration: Since every oven is unique, the cooking time of your cake may increase. Just cover the top of the cake with a loose sheet of foil and go on baking if you see that it is overbrowning.

Keeping : This cake can be kept for up to three days in the refrigerator in an airtight container. Just let the cake come to room temperature before serving when you’re ready to savor it. Enjoy it cold or slightly heated; both are wonderful.

Freefalling: Allow the cake to cool entirely after baking if you plan to freeze it. After the cake cools, carefully wrap it in plastic wrap or aluminum foil and store it in an airtight container. Put it in freeze The cake for up to three months.

Substitution: You can use any type of fresh or frozen berries for this raspberry ricotta cake recipe.

Nutrition

Calories: 339kcal
Carbohydrates: 48g
Protein: 8g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 77mg
Sodium: 208mg
Potassium: 181mg
Fiber: 2g
Sugar: 23g
Vitamin A: 430IU
Vitamin C: 3.3mg
Calcium: 113mg
Iron: 1.8mg

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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