This delicious ricotta cake is bright and fruity thanks to a winning combination of lemons and raspberries. This cake is a true chameleon, fitting in at the breakfast table, after a casual dinner, or plated and served for an elegant finish to any meal. To keep the right consistency, only mix the ricotta for 30 seconds in Step 3.
Note: for an ultra-smooth sauce, strain the raspberries in a fine mesh strainer before serving.
Ricotta Cake with Raspberry Sauce
Ingredients
- 1 cup all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 8 tbsp unsalted butter, softened
- 2 tsp fresh lemon zest
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup whole milk ricotta
- 1 lb frozen or fresh raspberries
- 1 tbsp cornstarch
Directions
1) In a medium bowl, whisk together 1 cup flour, 1 ½ tsp baking powder, and ½ tsp salt.
2) In the bowl of a stand mixer fitted with the paddle attachment, mix together 8 tbsp butter, 2 tsp fresh lemon zest, and ¾ granulated sugar on low speed to combine, and then increase speed to medium and beat until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.
3) With the mixer running, add the eggs one at a time until combined. Reduce speed to low and add the ricotta, mix for 30 seconds until incorporated. Remove bowl from mixer and add flour mixture, fold by hand until incorporated.
4) Scrape batter into a Suvie pan greased and lined with parchment, smoothing the top. Place pan in the bottom zone of Suvie. Place raspberries in a second Suvie pan and sprinkle with 1 tbsp cornstarch. Place pan in the top zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Bake at 350°F for 40 minutes (for Suvie 2.0, Bake at 400°F)
Top Zone: Roast at 400°F for 20 minutes
5) After cooking, remove pans from Suvie. Whisk raspberries to incorporate and set aside. Allow cake to cool completely in the pan. Invert pan onto a platter and spoon raspberries over the top. Serve.
Nutrition
Nutritional Information per serving (10 servings per recipe): Calories 270, Total Fat 14g, Total Carbohydrates 31g, Total Sodium 230mg, Total Protein 6g.
