This light and fluffy cake is punctuated by bursts of colour from the raspberries. Their sweetness is complemented by the creaminess of ricotta to create a cake which is perfect for enjoying whilst sat on a porch in the sunshine.
Makes: 8 servings || Takes: 1 Hour and 35 Minute
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
Preheat 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 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
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 unmolding.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.