Raspberry Ricotta Cake

Print Friendly and PDF

Raspberry Ricotta Cake
**Jennifer | July 17, 2020**
* Prep Time: 15 minutes
* Cook Time: 50-60 minutes
* Total Time: 75 minutes

**10-12 Servings:**



* 1 ½ Cups All-Purpose Flour
* 1 Cup Granulated Sugar
* 2 Tsp Baking Powder
* ¾ Tsp Salt
* 3 Large Eggs
* 1 ½ Cups Ricotta
* 1 Tsp Vanilla
* ½ Cup O’Live A Little’s Lemon or Traditional Extra Virgin Olive Oil
* 1 Tsp Vanilla
* 1 Cup Raspberries – frozen raspberries are easier to mix into the batter as they stay whole –

1. Preheat oven to 350 degrees. Line a 9” cake pan with parchment paper and coat entire pan with nonstick cooking spray
2. Whisk flour, baking powder and salt in large bowl
3. Whisk eggs, sugar and ricotta and vanilla in a medium bowl till smooth; fold into dry ingredients until just combined
4. Fold in the olive oil, followed by ¾ cup of raspberries. Be careful not to crush the berries. Scrape batter into prepared pan and scatter the remaining raspberries over the top
5. Bake until golden and test inserted into center comes out clean, 50-60 minutes. Let cool at least 30 minutes before unmolding
6. Serve if desired with a dollop of lightly sweetened whip cream and a drizzle of O’Live A Little’s Raspberry Dark Balsamic Vinegar.

Written by admin

Leave a comment