🎶Raspberry-ricotta cake! You won't find this in a second-hand store🎶 We're celebrating National Raspberry Cake Day a little bit late this year, but better late than never. Th
Ingredients
Nonstick vegetable oil spray
1 ½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1 ½ cups ricotta cheese
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup raspberries, divided
Get Your Ingredients from Forty Acres Fresh Market
Order a $20 Veggie Box and request carrots, onion, celery, and dill
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.
Directions
Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat it with nonstick spray
Whisk flour, sugar, baking powder, and salt in a large bowl
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth
Fold egg mixture 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 for at least 20 minutes before unmolding
Sprinkle with confectioner's sugar and raspberries for serving
This recipe comes courtesy of Bon Appetit
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