This Ricotta and Raspberry Cake is a wonderful treat that combines the creamy texture of ricotta with the fresh, tangy burst of raspberries. Made with a base of soft cake that’s lightly sweetened and enhanced with vanilla or lemon zest, this dessert is both refreshing and satisfying. It’s an ideal cake for those who prefer their desserts not too sweet but still indulgent.
Why You’ll Love This: This cake is delightfully light, making it a perfect choice for dessert lovers looking for something less heavy. The ricotta adds a smooth creaminess without the weight of traditional frostings, and the raspberries provide a natural sweetness and slight tartness that complements the soft cake wonderfully.
Perfect Occasion: This cake is perfect for spring and summer gatherings, brunches, or any occasion where a lighter dessert is desired. It’s also great for tea parties or as a sophisticated dessert at dinner parties, offering a balance of elegance and simplicity.
Decoration Tips: Before serving, dust the top of the cake with powdered sugar and scatter some fresh raspberries for a beautiful and appetizing look. You might also garnish with fresh mint leaves or a light drizzle of raspberry coulis to enhance the visual appeal and add an extra layer of flavor.
Ingredients:
- 210g flour
- 40g cornstarch
- 3 eggs
- 100g sugar or 70g erythritol
- 70g oil
- 60g milk
- 10g baking powder
- Vanilla extract or lemon zest to taste
- 250g light ricotta
- 40g erythritol
- Additional vanilla extract or lemon zest to taste
- Raspberries
Instructions:
- Preheat your oven to 175°C (347°F).
- In a bowl, whisk the eggs with the sugar or erythritol until light and fluffy.
- Gradually mix in the oil and milk, then slowly incorporate the flour, cornstarch, and baking powder until the batter is smooth. Add vanilla extract or lemon zest according to your preference.
- Pour the batter into a greased 20cm cake pan.
- In a separate bowl, combine the ricotta with erythritol and additional vanilla extract or lemon zest. Mix until smooth.
- Spoon the ricotta mixture over the cake batter in the pan, using the back of the spoon to gently spread it.
- Scatter raspberries over the ricotta layer.
- Bake for about 45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before transferring it to a serving plate.
Enjoy this exquisite Ricotta and Raspberry Cake, a delightful treat that’s sure to please any crowd with its subtle flavors and elegant presentation!
