Name: Ricotta, Strawberry and Raspberry Cake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (225 g) unbleached all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup (115 g) unsalted butter, softened; 1 cup (210 g) sugar; 1 tsp (5 ml) vanilla; 2 eggs, at room temperature; 1 cup (250 ml) ricotta cheese; 1 1/2 cups (205 g) fresh raspberries; 1 cup (140 g) fresh strawberries, sliced; Icing sugar (optional)

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper. Place the springform pan on a baking sheet.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, whisk the sugar, butter and vanilla with an electric mixer. Add the eggs one at a time and mix until smooth. Add the ricotta. With the machine running on low speed, stir in the dry ingredients until smooth.
- Spread out one-third of the cake batter in the prepared pan. Top with the raspberries. Spread the remaining batter over the raspberries. Top with the strawberry slices.
- Bake for 1 hour 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack, about 3 hours, before unmoulding.
- Place the cake on a serving dish. Sprinkle with icing sugar. The cake will keep for 3 days, covered, in the refrigerator. Let sit out at room temperature for 30 minutes before serving.

Ricotta, Strawberry and Raspberry Cake

Categories

Ingredients

Preparation

Personal Note