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Raspberry-Ricotta Cake

Raspberry-Ricotta Cake

There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Updated at: Thu, 21 Nov 2024 15:26:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

65

Moderate

Glycemic Load

32

High

Nutrition per serving

Calories392.9 kcal (20%)

Total Fat18.7 g (27%)

Carbs48.6 g (19%)

Sugars25.9 g (29%)

Protein8.7 g (17%)

Sodium373.8 mg (19%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

nonstick vegetable oil spray

1 ½ cupsall-purpose flour

2 teaspoonsbaking powder

¾ teaspoonkosher salt

1 ½ cupsricotta

½ teaspoonvanilla extract

½ cupunsalted butter

1 cupfrozen raspberries

or blackberries, divided

Instructions

View on epicurious

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Notes

2 liked

0 disliked

Sally Heal· 2 years ago

Quite nice, not too sweet, enjoyable texture. I added white choc chips, and made 2 smaller cakes so it halved the cooking time. Don’t want to overcook, the browned bits around the side were less enjoyable. I would add more white choc chips and more raspberries next time.

Quite nice, not too sweet, enjoyable texture. I added white choc chips, and made 2 smaller cakes so it halved the cooking time. Don’t want to overcook, the browned bits around the side were less enjoyable. I would add more white choc chips and more raspberries next time.