Before I went on holidays, I had a massive container of ricotta cheese to use up. I came up with some recipes that I felt so so about after a Google search, but the Eureka moment came when I read about a raspberry ricotta cake on The Amateur Gourmet. It looked devine and just what I wanted to make.
The recipe is Bon Appetit's Raspberry Ricotta Cake. I followed the recipe to a T save for adding an extra quarter cup of raspberries on top (because I didn't have any).
It turned out to be a beautiful cake - moist, light and with tang from the raspberries.
It was delightful served warm with icecream for dessert:
It was also good on its own served at room temperature next day. Loved this cake - I'd make it again.