Recipe of the Week: Raspberry Ricotta Cake by Alison Roman

Indulging in a sweet treat can elevate any moment, turning an ordinary day into something extraordinary. And when it comes to baking delights, few recipes rival the simplicity and satisfaction of a good cake. Enter Alison Roman’s Raspberry Ricotta Cake, a delightful creation that seamlessly blends the tanginess of fresh raspberries with the creamy richness of ricotta cheese. This recipe has gained significant popularity, not just for its delectable taste but also for its straightforward preparation that even novice bakers can master. Let’s dive into the details of this delicious treat and learn how to recreate it in your kitchen.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• Two teaspoons of baking powder
• ¾ teaspoon kosher salt
• Three large eggs
• 1 ½ cups ricotta cheese
• ½ teaspoon vanilla extract
• ½ cup (1 stick) unsalted butter, melted
• 1 cup fresh raspberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper for easy removal.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined. This step ensures even distribution of the leavening agents and sugar throughout the batter.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs until smooth. Add the ricotta cheese and vanilla extract, then mix until incorporated. Slowly pour in the melted butter, whisking continuously to prevent clumps from forming.
4. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake texture. The batter should be thick and smooth.
5. Add Raspberries: Gently fold the fresh raspberries into the batter, being careful not to crush them completely. The raspberries will add bursts of vibrant color and juicy flavor to the finished cake.
6. Bake: Pour the batter into the prepared cake pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 50-60 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Carefully transfer the cake to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Tips and Variations:

• Fresh vs. Frozen Raspberries: While fresh raspberries are ideal for this recipe, you can also use frozen raspberries if they’re not in season. Just be sure to thaw them completely and drain any excess liquid before folding them into the batter.
• Add Lemon Zest: For a citrusy twist, consider adding the zest of one lemon to the batter. The bright, aromatic flavor of lemon pairs beautifully with the tartness of the raspberries.
• Serve with Whipped Cream: Elevate your raspberry ricotta cake experience by serving each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy richness balances out the tartness of the raspberries perfectly.

Alison Roman’s Raspberry Ricotta Cake is a testament to the beauty of simple ingredients and minimal effort, yielding extraordinary results. Whether enjoyed as a sweet breakfast treat, a midday snack, or a delightful dessert, this cake is sure to become a staple in your baking repertoire. So, gather your ingredients, preheat your oven, and let the aroma of freshly baked cake fill your kitchen as you embark on this delicious culinary adventure.