RASPBERRY RICOTTA CAKE — 600 ACRES

Name: RASPBERRY RICOTTA CAKE — 600 ACRES
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1/2 cups flour; 1 cup sugar; 2 teaspoons baking powder; 3/4 teaspoon kosher salt; 3 large eggs; 1 1/2 cups ricotta; 1/2 teaspoon vanilla; 1 stick butter, melted; 1 cup raspberries (fresh)

3 steps

This cake is improbably delicious. At first glance -- well, at first glance it looked good enough that I wanted to dive into the magazine page and take a bite. At second glance -- and upon reading the recipe -- I was confused about the texture. It has over a cup of ricotta cheese and 3 eggs, so is i

Updated at: Sat, 11 Nov 2023 00:09:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3133.9 kcal (157%)

Total Fat149.1 g (213%)

Carbs386.7 g (149%)

Sugars206.4 g (229%)

Protein69.4 g (139%)

Sodium2990.5 mg (150%)

Fiber13.1 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ cupsflour

1 cupsugar

2 teaspoonsbaking powder

¾ teaspoonkosher salt

3eggs

large

1 ½ cupsricotta

½ teaspoonvanilla

1 stickbutter

melted

1 cupraspberries

fresh

Instructions

Step 1

Preheat oven to 350. Line a 9-inch cake pan with parchment and butter and flour it.

Step 2

Whisk flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the eggs, vanilla, and ricotta. Mix the wet into the dry, then gently stir in the melted butter. Fold in the raspberries carefully (you don't want to crush them fully but a few streaks are nice).

Step 3

Pour the batter into the prepared pan. Bake 50-60 minutes, or until a cake tester comes out clean. The cake is much more moist than a regular yellow cake, so don't worry if it doesn't feel as dry or firm as you'd expect. Let cool for 20 minutes before taking it out of the pan.