Raspberry Cake with Ricotta and Lemon

Name: Raspberry Cake with Ricotta
Prep time: 20 min
Cook time: PT-481427H35M34S
Ingredients: 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); 100-150g raspberry Jam (or a few more raspberries); 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)

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!

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.

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

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.