Raspberry Ricotta Cake: Soft, Moist and Easy Loaf Recipe
This raspberry ricotta cake is soft, moist, and delicate, with a texture close to a fondant dessert. Ricotta keeps the crumb tender, while raspberries add a bright fruity flavor.
It is simple enough for everyday baking and pretty enough to serve chilled or at room temperature.
Recipe Details
Servings: 8 slices
Prep time: 15 minutes
Bake time: 40 to 45 minutes
Difficulty: Easy
Ingredients
250 g ricotta
200 g fresh or frozen raspberries
3 large eggs
120 g granulated sugar
100 g all-purpose flour
40 g melted unsalted butter
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon baking powder
1 pinch of fine salt
Instructions
Preheat the oven to 180°C / 350°F. Line a loaf pan or small cake pan with parchment paper.
In a bowl, whisk the eggs and sugar until pale.
Add the ricotta, melted butter, vanilla, lemon zest, and salt. Mix until smooth.
Fold in the flour and baking powder without overmixing.
Gently add most of the raspberries, then pour the batter into the pan.
Scatter the remaining raspberries on top.
Bake for 40 to 45 minutes, until set and lightly golden. Let cool before slicing.
Conclusion
This raspberry ricotta cake is creamy, fruity, and easy to prepare. Serve it plain, with powdered sugar, or with a spoonful of yogurt.