Just tried this new very easy cake and I liked it a lot, so I thought I’d share it with you all.
Raspberry Ricotta Cake
1 1/2 C flour
1 C sugar
2 tsp baking powder
3/4 tsp salt
1 1/2 C ricotta, except that for some mysterious reason, I dislike ricotta, so I used cottage cheese, blending it to smooth out the texture.
1/2 tsp vanilla
1/2 C butter, melted
1 C frozen raspberries, or I bet fresh would work
Now, here is why the cake is so simple: You make it as though you were making muffins, not as though you were making a cake. In fact, this recipe is more of a breakfast cake or snack cake than a desert cake. I didn’t make any kind of glaze or frosting for it, either, because I like mildly sweet things better than really sweet things in general. I didn’t time the preparation, but I’m guessing from getting out the bowls to putting it in the oven took maybe five minutes.
Whisk together the dry ingredients.
Whisk together the wet ingredients except butter. I used an immersion blender because I wanted to smooth out the cottage cheese anyway.
Fold the flour mixture into the egg mixture. This means stir it in fairly gently with a spoon. Fold in the butter. Fold in 3/4 of the raspberries. Pour the rather thick slightly lumpy batter into a 9 inch square pan you’ve sprayed with oil. Sprinkle the remaining raspberries over the top.
Bake at 350 degrees for 50-60 minutes. Let cool 20 minutes and serve.
I expect this cake would freeze just fine, but I don’t know, because it didn’t last very long. I’m going to make it again soon because we grow our own raspberries and still have quite a lot in the freezer from last year.