Alison Roman's Raspberry Ricotta Cake Recipe - PureWow
This raspberry ricotta cake recipe by Alison Roman is gently sweetened with pockets of fresh fruit and can be made in a single bowl. Former PureWow senior food editor Katherine Gillen tested it at...
Ingredients
- Nonstick cooking spray
- 1½ cups (220g) all-purpose flour
- 1 tablespoon (12g) baking powder
- 1 teaspoon (4g) kosher salt
- 1½ cups (365g) ricotta cheese
- 1¼ cups (275g) granulated sugar, divided
- Grated zest of 1 lemon, lime, grapefruit or orange (optional)
- 3 large eggs
- ½ teaspoon (2g) vanilla extract
- 1 stick (4 ounces/115g) unsalted butter, melted
- 12 to 16 ounces (340g–450g) raspberries or blackberries, fresh or frozen
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