BLOG

Raspberry Cake

INGREDIENTS

  • Non-stick vegetable oil spray

  • 1½ cups all-purpose flour

  • 1 cup sugar

  • 2 teaspoons baking powder

  • ¾ teaspoon kosher salt

  • 3 large eggs

  • 1½ cups ricotta

  • ½ teaspoon vanilla extract

  • ½ cup (1 stick) unsalted butter, melted

  • 1 cup YV fresh raspberries

RECIPE PREPARATION

  • Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with non-stick spray.

  • Whisk flour, sugar, baking powder, and salt in a large bowl.

  • Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.

  • Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries.

  • Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

  • Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

Featured Posts
Archive
Follow Me
  • Grey Facebook Icon
  • Grey Instagram Icon

YV Fresh Pty Ltd 21-23 Parker Road Silvan VIC 3795

  • Facebook Social Icon
  • Instagram Social Icon
  • YouTube Social Icon

© 2020 by YV Fresh