The sprinkle of sugar on top, juicy raspberries, and a dollop of whipped cream are the perfect accompaniments to this skillet cake.
Raspberry-Ricotta Cake
Makes 1 (10-inch) cake
Ingredients
- 2¼ cups all-purpose flour
- 1½ cups plus 2 tablespoons sugar, divided
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 5 large eggs, lightly beaten2 cups whole-milk ricotta2 teaspoons lemon zest
- ½ teaspoon vanilla bean paste
- ½ cup unsalted butter, melted
- 2 cups fresh raspberries, divided
- Sweetened whipped cream and fresh raspberries, to serve
Instructions
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, whisk together flour, 1½ cups sugar, baking powder, and salt.
- In a medium bowl, whisk together eggs, ricotta, zest, and vanilla bean paste until smooth. Fold ricotta mixture into flour mixture just until blended. Fold in melted butter.
- Spoon half of batter into prepared pan. Sprinkle with 1 cup raspberries. Spoon remaining batter into pan and scatter remaining 1 cup raspberries on top. Sprinkle with remaining 2 tablespoons sugar.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Serve warm with whipped cream and raspberries.
