recipe
INGREDIENTS
Non-stick vegetable oil spray as needed
All-purpose flour 1 ½ cups
Sugar 1 cup
Baking powder 2 tsp
Kosher salt ¾ tsp
Eggs large 3
Ricotta 1 ½ cups
Vanilla extract ½ tsp
Unsalted butter (melted) ½ cup (1 stick)
Frozen raspberries or blackberries (divided) 1 cup
METHOD
- Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with non-stick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Prep: 15 minutes Cook time: 1 hour 35 minutes Serves: 8
Courtesy: Allison Roman of Bon Appétit