Easy Raspberry Ricotta Cake

Recipe by Molly
at missmollymakes.com

5 from 1 vote

A delicious moist ricotta cake with bursts of delicious raspberries.

Prep Time20

Cook Time45

Total Time1 5

Servings:

Calories: 307kcal

Preheat oven to 180°c/350°f.
Grease a non-stick springform round cake pan (approx 20-22cm/ 9inch diameter) and set aside (you can use a non-springform pan, but I find they work best).
In a large bowl, Beat together the butter, sugar and vanilla until pale and fluffy. Add in the ricotta and eggs, beating until light and fluffy, about 4 to 5 minutes.
Into another medium bowl, whisk the plain flour and baking powder together.
Combine the dry ingredients into the wet mixture until just combined, scraping down the sides of bowl as you go.
Very gently, fold through about 1 cup of the raspberries and (optional) white chocolate.
Transfer the batter into the prepared cake tin and gently press the remaining raspberries into the batter. This will help distribute them evenly throughout the cake and prevent them from sinking to the bottom.
Bake for 20 minutes before turning temperature down to 160°c/325°f for another 25-30minutes or until a skewer comes out clean.
Leave the cake to cool completely in the pan.
Remove from pan before serving and dust with icing sugar.

Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).