Search
Close this search box.

Raspberry Cake with Ricotta and Lemon

This yummy Raspberry Cake with Ricotta comes straight out of Alison Roman’s ‘Sweet Enough’ cookbook. You’ll love it because it tastes amazing, is super easy to make and is basically a one bowl cake. No fuss, no bother and not a whole lot to clean up afterwards either. And it features deliciously plump, ripe Raspberries which are in season right now! 

Close-up of Alison Roman's Raspberry Ricotta Cake on white plate

If you’ve never done much baking, but enjoy the idea of a delicious home-baked cake – this recipe will become a favourite go-to. It’s a perfect recipe for beginners and the results are pure magic. This handy recipe needs just 10 easy-to-find ingredients and needs less than 20 minutes to prep.  What’s not to love?

And, if you’re feeling fancy – here’s an easy recipe to make your own ricotta.

I Love Raspberries – They’re my Jam

Alison’s recipe calls for fresh or frozen raspberries, but as she notes, if you’re in the mood for something sweeter, you can substitute the raspberries with a nice chunky jam. I enjoy a slightly sweeter version, but I also enjoy the fresh raspberries, so I’ve used a combination of chunky raspberry jam and fresh raspberries, for the best of both.

Raspberry Cake for the Win

I could write about how raspberries are packed full of antioxidants like vitamin C, but let’s be real.  We’re not making this for the health benefits. Sometimes you just need to make something because it’s yum. It’s good for the soul to relax and let things be. Doing the things that make you happy and spending time with those who make you laugh. Sometimes, that will do us more good than all the vitamin C in raspberries.  And anyway, vitamin C is destroyed by heat, so there’s that.  But you can always enjoy a fresh handful while you’re waiting for it to bake. 

Zoomed-out view: Alison Roman's Raspberry Ricotta Cake on white plate, whole cake nearby, fork ready

Raspberries to the Rescue

When buying raspberries for this raspberry cake, look for fruit that are plump and a deep vibrant pink. They should also be dry and glossy. Be sure to double check for any mouldy ones, because the rest will also get mouldy quickly. 

To store them, line a container with paper towel to absorb excess moisture and place them in the middle of the fridge, rather than the back, so they don’t discolour and get all soggy and yuck.

You can also freeze raspberries for up to 8 months – place them on a baking tray lined with parchment and freeze. Then transfer them to an airtight container. And it’s best to use them directly from frozen if you’re baking, rather than trying to defrost them.

Smooth, Creamy & Oh So Dreamy

Yep. We’re talking about the ricotta.  Ricotta is  a soft, fresh, creamy cheese made with heat and acid, which originated in Italy. It’s super easy to make yourself, and the advantage here is you can control the quantity you’re making, which is useful when you consider its relatively short shelf-life (3-5 days).

It is a great source of vitamin B2, Vitamin A and Vitamin B12 and is an excellent source of calcium, selenium, and phosphorus.

And ricotta adds a richness, moist texture, and a delightful lightness to this raspberry cake.

Rate this Raspberry Cake with Ricotta

Did you try out this raspberry cake with ricotta? Does it get two thumbs up? Tell us about it! Leave a comment, rate this recipe, and remember to tag your photo with #theculinarycartel onInstagramso we can see what you come up with.

Also, check out the recipe video  

Close-up of Alison Roman's Raspberry Ricotta Cake on white plate, with a hand holding a fork

Frequently Asked Questions

Must I use unsalted butter?

We typically use unsalted butter for baking, and it’s considered the norm. It gives you more control over the salt content. This is because different butters contain varying amounts of salt, so if you use a different brand of butter to the one I’m using, it may have a much higher or lower salt content and the results won’t be the same. So, it’s better to use unsalted butter and if the recipe calls for salt, add the exact measurements you need.

The world probably won’t end if you use salted butter, but then maybe reduce the amount of actual salt you use.

Do I have to use raspberries?

No. Blackberries and blueberries work just as well in this recipe.

Should I include citrus zest?

If it were up to me, I would say yes.  While the zest is optional, the fruit’s essential oils are released when combining it with the sugar. This adds a delicious fresh burst of citrus to the cake and works beautifully with the raspberries and the creaminess of the ricotta.

 

Close up: Alison Roman's Raspberry Ricotta Cake on white plate, whole cake nearby, fork ready
Top-down image: Slice and whole cake of Alison Roman's Raspberry Ricotta Cake on white plates.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up of Alison Roman's Raspberry Ricotta Cake on white plate

Raspberry Cake with Ricotta


  • Author: Jess Bunn
  • Total Time: 0 hours
  • Yield: 1 cake

Description

This yummy Raspberry cake with ricotta comes straight out of Alison Roman’s ‘Sweet Enough’ cookbook. You’ll love it because it tastes amazing, is super easy to make and is basically a one bowl cake. No fuss, no bother and not a whole lot to clean up afterwards either. And it features deliciously plump, ripe Raspberries which are in season right now!


Ingredients

Units

Raspberry Cake

23cm Cake  Baked in Oven

  • Cooking spray for greasing your cake tin
  • 220g Plain all-purpose flour
  • 12g Baking powder
  • 1 Teaspoon salt
  • 365g Ricotta cheese
  • 275g Sugar
  • 3 Large eggs
  • 2g Vanilla extract
  • Grated citrus zest from either 1 lemon, lime, grapefruit or orange (optional)
  • 115g Unsalted butter, melted (if you only have salted butter, slightly reduce the salt above)
  • 300g Raspberries, or blackberries – fresh or frozen (or halve this quantity and add a 1/2 cup of raspberry jam)
  • 100150g raspberry Jam (or a few more raspberries)

20cm Cake Cooked In Your Air Fryer*
In smaller models a 18cm cake tin can be used, but ensure the cake sits at least 3-4cm below the heat element

  • Cooking spray for greasing your cake tin
  • 150g Plain all-purpose flour
  • 2 tsp Baking powder
  • 1/2tsp Teaspoon salt
  • 250g Ricotta cheese
  • 185g Sugar
  • 2 Large eggs
  • 1/2 tsp Vanilla extract
  • Grated citrus zest from either 1 lemon, lime, grapefruit or orange (optional)
  • 75g Unsalted butter, melted (if you only have salted butter, slightly reduce the salt above)
  • 150g Raspberries, or blackberries – fresh or frozen (or halve this quantity and add a 1/2 cup of raspberry jam)
  • 100g raspberry Jam (or a few more raspberries)

 


Instructions

  1. Preheat the oven to 180C (if using an air fryer there is no need to preheat it). Spray your cake tin with cooking spray and line it with baking paper on the base.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. In a medium bowl, whisk the ricotta, 1 cup/220g (oven) OR 148g (air fryer) of the sugar, citrus zest (if using), and the eggs and vanilla until smooth. Whisk or gently fold into the flour mixture until it’s just blended.
  4. Fold in the melted butter, followed by half the raspberries, crushing them ever so slightly as you fold—you don’t want them to disappear into the batter, just evenly distributed to create a nice, streaky look, almost like tie-dye. And stir in the jam here if you’re using half raspberries and half jam.
  5. Transfer the batter to the prepared cake tin and scatter the remaining raspberries and ¼ cup (55g) sugar over the top. (It might look like a lot of sugar—it is! But it’s necessary, promise.)
  6. Oven:
    Bake until golden brown and a tester or toothpick inserted into the center comes out clean, 55 to 65 minutes
    Air fryer:
    Select Bake or air fry. Set the temp to 165 and cook until golden brown and a tester or toothpick inserted into the center comes out clean, about 55 to 70 minutes depending in your air fryer 
  7. Cool for at least 20 minutes before unmolding.

 

Notes

Variation

  • Replace the raspberries with one cup of chunky raspberry jam if you want a cake with a sweeter profile. Alternatively, you can use a mix of ½ raspberries and ½  jam, as I’ve done.
  • You can enjoy it on its own, with a dollop of whipped cream or even a bowl of ricotta on the side (sweetened or unsweetened).
  • This raspberry cake can be baked 3 days in advance, wrapped tightly in plastic wrap and stored at room temperature.

 

  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Category: Sweet Treats
  • Method: Bake

Nutrition

  • Calories: 496.81kcal
  • Sugar: 47.63g
  • Sodium: 532.53mg
  • Fat: 19.13g
  • Saturated Fat: 11.27g
  • Unsaturated Fat: 6.41g
  • Trans Fat: 0.17g
  • Carbohydrates: 73.62g
  • Fiber: 2g
  • Protein: 9.27g
  • Cholesterol: 122.96mg

Keywords: raspberry cake with ricotta

Share this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Join the Cartel

Indulge in mouthwatering recipes, secret ingredients, and expert cooking tips straight from our culinary masterminds.