Description
An easy one-bowl raspberry ricotta cake that’s perfect for any occasion. Moist and flavorful, it’s a delightful dessert.
Ingredients
Scale
- 2 large eggs, at room temperature
- ½ cup (100 grams) sugar, unrefined cane sugar recommended
- ½ scant cup (about 80 grams) vegetable oil
- 1 tsp vanilla extract
- 1 lemon, zest (optional)
- 1 cup + 1 Tbsp (250 grams) ricotta, possibly at room temperature, whole milk ricotta recommended and well-drained
- 1 ½ cups (190 grams) all-purpose flour
- 1 ½ tsp baking powder
- Pinch of fine salt
- 1 ½ cups (180–200 grams) raspberries, fresh or frozen
- Powdered sugar to dust (optional)
Instructions
- Step 1: Preheat the oven to 350°F (180°C) and place the rack in the middle position. Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or line with parchment paper to prevent sticking.
- Step 2: In a bowl, whisk together the flour, baking powder, and a pinch of fine salt until evenly combined. This ensures even leavening and prevents clumps.
- Step 3: In another bowl, whisk the 2 large eggs and ½ cup (100 grams) sugar until well combined. Stir in ½ scant cup (about 80 grams) vegetable oil, 1 cup + 1 Tbsp (250 grams) ricotta, 1 tsp vanilla extract, and the zest of 1 lemon if using. Mix until the batter is smooth and ingredients are fully combined.
- Step 4: Gently fold the flour mixture into the wet ingredients using a spatula until just combined. Do not overmix; a few lumps remaining is fine. Overmixing will make the cake tough. Mix just until the dry ingredients are moistened, about 10-15 seconds.
- Step 5: Carefully fold in 1 ½ cups (180-200 grams) raspberries using a spatula by passing it down through the mixture and up over the top. Use a gentle motion to avoid bruising the berries so they remain intact and do not mush.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake at 350°F (180°C) for 30 minutes, then reduce the temperature to 340°F (170°C) and bake for an additional 15 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the cake is browning too quickly on top, loosely cover with foil after 30 minutes to prevent burning while the middle finishes baking.
- Step 7: Once baked, remove the cake from the oven and let it cool on a wire rack. Dust with powdered sugar before serving if desired for added sweetness and presentation.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and humidity to maintain texture.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Allow the cake to return to room temperature before serving for best flavor and texture.
- Freezing: Wrap tightly in plastic wrap then place in a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Use room temperature eggs to help emulsify the batter smoothly, resulting in a light texture.
- Make sure your baking powder is fresh to ensure proper rising of the cake. Expired baking powder can cause a dense texture.
- Do not overmix after adding the flour; fold gently until just combined to keep the crumb tender.
- If the cake sticks to the pan, ensure the pan is well-greased or lined with parchment, paying special attention to edges.
- Fold raspberries gently to maintain their shape and create bursts of fruity flavor in each slice.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 100 grams
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified