Raspberry Cake

This is a very moist cake with delicate sweetness highlighted by the citrus and berries. This cake is made easy by using melted butter, so you don’t need a hand-mixer to combine the ingredients.

 

Serving size

1 slice

Makes

8

Prep time: 20min
Cook time: 1hr 0min
Total: 1hr 20min

Ingredients

1 teaspoon unsalted butter, room temperature

½ cup unbleached, all-purpose flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon sea salt

3 large eggs

½ cup ricotta

1 tablespoon orange zest

½ teaspoon vanilla extract

½ cup unsalted butter, melted

1 cup frozen raspberries

Nutrition Info

Makes:Serving size: 1 slice

Calories

247

Fat

16 g

Saturated Fat

8 g

Cholesterol

109 mg

Carbohydrates

22 g

Sugar

13 g

Fiber

1 g

Protein

5 g

Sodium

236 mg

Calcium

119 mg

Phosphorus

104 mg

Potassium

81 mg

Instructions

  1. Preheat oven to 350°F.
  2. Line the bottom of a 9″-diameter cake or springform pan with parchment paper and coat the sides with 1 teaspoon of butter.
  3. Whisk flour, sugar, baking powder, and salt in a large bowl.
  4. In a separate medium bowl, whisk eggs, ricotta, orange zest and vanilla until smooth.
  5. Fold egg mixture into dry ingredients until blended. Fold in melted butter and mix well.
  6. Add ¾ cup of the raspberries and mix gently to avoid crushing the berries.
  7. Scrape batter into the prepared pan and sprinkle remaining ¼ cup raspberries on top.
  8. Bake cake until golden brown – check after 45 minutes. Total bake time is approximately 50-60 minutes, or until a toothpick inserted come out dry.
  9. Cool for 20 minutes before unmolding. Slice the cake into 8 even slices and enjoy!
Recipe contributed by FamilyCook Productions

The cake can be made 2 days in advance, wrapped in foil at room temperature.

Substitute frozen raspberries with blackberries or use fresh berries for variations of this recipe.