My raspberry canes are full of berries and this is one of the ways I am putting them to good use: in a super-moist, super easy to throw together Almond Ricotta Cake.
This is definitely my year for rustic cakes. Life is so busy and since that doesn’t diminish my need for cake in any way whatsoever, east and rustic has become a way of life in my baking world. I love the addition of ricotta to this cake – it makes is so creamy and soft and dense, which I love. If you are a raspberry fanatic, double the amount of raspberries I have listed in the recipe. I like a modest amount of baked fruit in my cakes – not a lot, so I only top mine with a cup full.
- 1 cup Raw Cane Sugar
- 2 teaspoons Baking Powder
- 3 Eggs
- 1 teaspoon Vanilla
- 4 ounces (8 tablespoons) Butter, melted
- 1 cup Raspberries, fresh or frozen
- Powdered sugar, to top