Cooked - Raspberry Ricotta Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Raspberry Ricotta Cake

1.0

10 tablespoons unsalted butter (at room temperature)

1 cup sugar

½ teaspoon salt

¼ cup + 2 tablespoons canola oil

2 large eggs

1 tablespoons vanilla

1 tablespoon honey

¾ cup + 2 tablespoons all-purpose flour

½ cup + 1 tablespoon cornmeal

2 teaspoons baking powder

2 teaspoons baking soda

1 cup drained ricotta (drained overnight in a sieve lined with cheesecloth; may not be necessary if ricotta isn't at all wet)

¼ cup + 1 tablespoon sour cream

Raspberries

Blueberries

Blackberries

Sliced stone fruit

Preheat the oven to 350 F.
In a Kitchenaid mixer, beat the butter, sugar and salt with the paddle attachment until light and fluffy, about 5 minutes.
Whisk together the canola oil, eggs, vanilla and honey and then add them to the mixer; mixing just until the eggs are well incorporated.
Sift together the flour, cornmeal, baking powder, and baking soda and add to the mixer. Mix until just combined.
Lastly, add the ricotta and sour cream and mix until evenly distributed. "BE CAREFUL NOT TO OVER BEAT!"
Spread ½ of the batter into a buttered and floured springform pan. Top with half the berries. Pour the remaining batter over the berries, smooth, and top with the rest of the fruit.
Bake for approximately 50 minutes or until a toothpick comes out clean.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration🫖Tea Time

Season☀️Summer

DifficultyMedium ⏰ 1h

Created 57 weeks ago

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