Saturday, May 30, 2015

Raspberry Ricotta Cake




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.

4 comments:

Kayte said...

Oh, I have ricotta left over in the fridge as well...no raspberries, but I do have strawberries, so maybe I should visit a small version of this one.

Guyla Mayo said...

I have ricotta and raspberries in the fridge. Maybe I will give this a try! It looks delicious! I hope your trip is marvelous!

Johanna GGG said...

This cake looks really lovely - anything with raspberries is good with me - and I am sure the ricotta made for a lovely texture and flavour too.

Kari said...

Looks lovely! I think I like pretty much all raspberry cakes :-)