Alison Roman's raspberry ricotta cake

Name: Alison Roman's raspberry ricotta cake
Cuisine: European, Italian, Mediterranean
Ingredients: Cooking spray, for greasing; 220g plain flour; 3 tsp baking powder; 365g ricotta cheese; 275g caster sugar; 3 large eggs; 1/2 tsp vanilla extract; Grated zest of 1 lemon, lime, grapefruit or orange (optional); 115g unsalted butter, melted; 340-450g raspberries or blackberries, fresh or frozen

Instructions

"This cake is the cake that started it all. This cake was the beginning of my love affair with simple one-bowl cakes. The recipe has given birth to many other cakes throughout the years. Some heavy on the citrus, some laced with coconut or cocoa powder. Some with fresh fruit, others swirled with jam (like the variation mentioned in the headnote to this recipe). Every time, it produces something that’s nothing short of spectacular – perhaps my favourite example of just how magical baking really is.”

Updated at: Mon, 29 Dec 2025 11:56:14 GMT