Need a super easy but impressively delicious cake to have for dessert or afternoon tea? Look no further than this moist raspberry ricotta cake! Much simpler to make than a cheesecake, there’s no special equipment required to make this baked ricotta cake from scratch! The texture of this cake is halfway between a cake and a cheesecake- it’s dense but still soft, and the fruity tart flavours of raspberry and lemon complement the creamy ricotta perfectly.
What You’ll Need
The star ingredient for this cake is ricotta cheese. Ricotta cheese is a fresh cheese made from whey, which is traditionally the leftover by-product of making other types of cheese. In Australia, there’s usually two types of ricotta available at your supermarket- the soft, usually cheaper, pre packed “smooth” ricotta that you find in your cheese section of the supermarket and the more expensive, firmer (usually sold in a basket) traditional Italian ricotta which is more common in the deli. I use the cheaper smooth ricotta as I find it works fine for making this cake and I save the more expensive ricotta for other recipes!
This recipe has been adapted from Bon Appetit’s Raspberry-Ricotta Cake. I’ve made the addition of lemon zest as I think it adds greatly to the flavour and I’ve used a smaller cake tin as I prefer the extra height in my cake. If you only have a 23cm (9 inch) springform pan, reduce your baking time to about 50-60 minutes.
I’ve also used frozen berries for convenience and have increased the amount (as the more berries the merrier in my opinion). The slight tartness of the raspberries goes great with the creamy ricotta, but I know not everyone loves the seeds (my mum included!). Blueberries, blackberries or even pitted cherries would make great substitutions.
This cake is great served just on its own or with a nice cup of tea. It’s not overly sweet, and I think a delicious, decadent addition would be a drizzle of melted white chocolate over the top!
How to Make a Raspberry Ricotta Cake
This recipe only takes a few simple steps to make:
Mix your dry ingredients (flour, sugar, baking powder and salt) together in a large bowl.
In another large bowl, combine your wet ingredients (eggs, ricotta, vanilla extract, melted unsalted butter and lemon zest).
Now mix your combined dry ingredients into the bowl with the wet ingredients until everything just comes together. The batter will be quite thick at this stage.
Add two thirds of the raspberries (1 cup) into the cake batter. Stir gently, we want to keep the berries mostly intact (but some mushing is unavoidable so don’t stress if it happens!)
Pour your batter into a prepared 20 cm (8 inch) springform cake pan and top with your remaining berries, pushing them into the batter slightly.
Bake your cake for 60-70 minutes until golden before removing from it the oven. Leave to set for 20 minutes in the pan before serving.
Make Ahead and Storage Instructions
This cake can easily be made ahead up to two days in advance and can be kept up to three days after baking. As it’s made with dairy, I prefer to store it in the fridge and leave out to reach room temperature just before serving. The texture is slightly denser straight from the fridge, but definitely not unpleasant either.
If you try this raspberry ricotta cake recipe let me know how you went in the comments below!
- 1½ cups (270g) flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1½ cups smooth ricotta (approx. a 375g tub)
- ½ teaspoon vanilla extract
- ½ cup (125g) unsalted butter, melted
- 1 tbsp lemon zest (from 1/2 large lemon or 1 small lemon) - be careful not to zest any of the white pith in as it will make it bitter
- 1 ½ cups frozen raspberries, divided
- Preheat your oven to 175 C / 350 F (FAN) and line a 20 cm (8 inch) springform round cake pan with baking paper.
- In a large bowl, mix your dry ingredients (flour, sugar, baking powder and salt) together.
- In a separate bowl, combine your wet ingredients (eggs, melted butter, ricotta, vanilla extract, lemon zest) until smooth
- Stir your mixed dry ingredients into your wet ingredients until just combined
- Add 1 cup of your fruit (frozen raspberries) into the bowl and gently stir through the mixture.
- Pour your batter into your lined cake pan and place the remaining ½ cup of fruit across the top, pressing the berries gently into the mixture as you go.
- Bake the cake in the oven until lightly golden, or a cake tester or skewer in the middle of the cake comes out clean. This should take about 60-70 minutes.
- Allow the cake to cool in the pan for 20 minutes prior to removing and serving.
MAKE AHEAD + STORE: Cake can be made up to two days in advance- bake and store in an airtight container in the fridge, before allowing to come to room temperature before serving.
Store for up to three days from baking.
ADAPTED FROM: Bon Appetit's Raspberry-Ricotta Cake
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 215Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 86mgSodium: 333mgCarbohydrates: 32gFiber: 2gSugar: 27gProtein: 8g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients