This cake recipe was published in a recent issue of Bon Appetit magazine, and I wanted to make it right away. I subscribe to several cooking magazines but they tend to accumulate by my bedside table, untouched. Then, a trip comes up and they go with me in the plane. I read and rip the pages that interest me, tossing the magazine before coming back home. I know that for some this might be a huge no-no, but ever since we moved from OK to KS and I donated my collection of Fine Cooking magazines, I stopped saving them. The cut out recipes are glued in a notebook, a system that works great for me. Anyway, as I was reading that issue on a flight to Hawaii (yeah, you got that right…. we’ve been to paradise last month), this recipe screamed at me: MAKE ME! MAKE ME! MAKE ME! Glad I finally did, it’s a great cake, moist, tender, and not overly sweet, thanks to the natural tartness of raspberries.
RASPBERRY RICOTTA CAKE
(from Bon Appetit, March 2015)
Non-stick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon salt
3 large eggs, at room temperature
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen raspberries, divided
Heat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries all over the surface of the batter.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before removing from the pan.
to print the recipe, click here
Comments: This cake was so easy to make that I got into hyperventilation from excessive confidence. Basically, there is no way out for me, cakes make me suffer, even when nothing goes wrong. I thought that the raspberries sitting on top of the batter looked awfully cute, but after a few minutes in the oven, I pushed some of them a little into the batter, just in case. I bet it made no difference whatsoever, the cake experts might be shaking their heads at my naiveté. Oh, well.
As you know, food blogging is a very social activity. We leave comments, we follow food bloggers we enjoy, sometimes for their cooking alone, sometimes for the “whole package”. I love bloggers who are witty (hard to beat Maureen on that category) make me laugh, make me think, teach me something. I normally stay clear from sites that push endless surveys or advertisements. But, anyway, some bloggers seem to always cook stuff I want to make. One such example is Steve, from Oui, Chef. He subscribes to the same magazines I do, so quite often I bookmark a recipe and, being the slow self I am, next thing I know, the recipe is on his site! This is exactly what happened with this cake. Take a look at Steve’s post by clicking here. Obviously, great minds read alike, bookmark alike, and bake alike.
This cake was absolutely delicious! I added a sprinkle of powdered sugar on top because I felt the raspberries would be happy. And everyone who tried this cake in our department seemed to be happy too. Such a great simple treat to celebrate spring… Make it, and tell me what you think.
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