Raspberry Orange Ricotta Cake
Raspberry Orange Ricotta Cake. Summer weekend desserts are always necessary and this one is super summery and just so good. The raspberries for summer, the citrus touch, all perfect in a super gooey ricotta cake. Happy Friday guys !!
Officially the season for summer baking….and you know what that means…lots of berries !! This combination of raspberries and orange in a ricotta cake is so summery and so delicious. Not only does the ricotta make this cake extra gooey, but the berries and citrus pair so well with it. And I am not going to lie, I am alllll about the summery cakes right now.
Best part about this cake? It’s super easy to make. And that is perfect for a summer Friday or Saturday when it’s nice out and you want to make dessert but you also want to enjoy the weather. Today is a super sunny and warm day at the beach, so this cake was just what I needed to get the baking done as well as enjoy being on the beach.
And tonight we are making a caprese pesto tart, grilled swordfish, and ahi tuna poke. So after all that…yes I will be full…but I am definitely saving room for this delicious and addicting cake. I mean ricotta cakes are good….ricotta cakes loaded with summer berries and citrus?! Even better !!
Ingredients
3 eggs
3/4 cup sugar
1 1/2 cups ricotta
1/3 cup orange juice
1 tablespoon orange zest
2 teaspoons vanilla extract
1/2 cup butter; melted
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh raspberries
Directions
Preheat the oven to 350 degrees. Grease a 9 inch cake pan.
In a large bowl, add the eggs, sugar, ricotta, orange juice, orange zest, vanilla, and butter. Whisk until smooth.
In a separate bowl, add the flour, baking powder, and salt. Whisk until combined. Add the dry ingredients to the ricotta mixture. Fold in the raspberries. Pour the batter into the prepared cake pan, and transfer to the oven. Bake for about 40 - 45 minutes or until a toothpick inserted comes out clean.
