This cake is light and moist with raspberries and vanilla. It is delicious any time of day and throughout the year. It is not too sweet and great for brunch. The aroma as it bakes is heavenly! If fresh raspberries are not available, frozen raspberries can be used with great results. This recipe was published in Bon Appetit magazine a few years ago. I promised this cake recipe for our favorite French bed and breakfast owner, Isabelle Voit, who owns and runs Chateau de Degres, a lovely chateau and farm located 20 minutes drive north of Toulouse. The property is crossed by one of the routes to Saint Jacques de Compostelle, known also as the Camino de Santiago. I’ll write more about the chateau and the Languedoc region of France in the travel section of this blog this Fall. Now let’s get on with the recipe for this cake!
Raspberry Ricotta Cake
Preparation time: 25 minutes
Baking time: 55 minutes at 350 degrees F
- Nonstick vegetable oil spray, such as Pam
- Parchment paper for baking
- 1-1/2 cups all-purpose flour
- 1 cup white sugar
- 2 t. baking powder
- ¾ t. salt
- 3 large eggs, at room temperature
- 1-1/2 cups (425 gram container) full-fat ricotta cheese
- 1 t. vanilla extract
- ½ cup butter (same as one stick of butter), melted and cooled
- 2 cups fresh or frozen raspberries, divided into 1-1/2 cups and ½ cup
Preheat oven to 350 degrees with rack in the middle of the oven.
Line a 9” springform pan with parchment paper on the bottom and sprayed with nonstick vegetable oil spray to prevent cake from sticking to pan.
Whisk flour, sugar, baking powder and salt in a large bowl.
Whisk eggs, ricotta cheese and vanilla in a medium bowl until smooth. Add melted and cooled butter and mix well. Fold this batter into the dry mixture until just blended. Fold in 1-1/2 cups of raspberries, taking care not to crush berries. Scatter the remaining ½ cup of raspberries over the top of the cake batter.
Bake the cake until golden and a tester comes out clean when inserted into the middle of the cake comes out clean, 50 – 60 minutes. Let the cake cool about 30 minutes before unmolding. The edges will be a deep brown and caramelized. This cake keeps well at room temperature for about 3 days.