- 400 g fresh ricotta
- 250 g raspberries
- 200 g sugar
- 190 g flour
- 180 g 3 eggs
- 100 g butter
- 10 g baking powder for lemon cakes
To prepare the soft ricotta and raspberry cake, melt the butter and let it cool.
Jumbled up sugar, flour, baking powder and a pinch of salt.
Whip whisk the eggs, then add the ricotta, after having beaten it to make it creamy and smooth, and the grated zest of 1 lemon.
Pour the mixture of eggs and ricotta on the mixture of sugar and flour and mix gently. It is important not to work too long.
Incorporate finally the melted butter and transfer the mixture into a cake tin (ø 22 cm) lined with buttered and floured baking paper: pour it in layers and spread the raspberries between them and on the surface (180 g in total), so they don't break.
bake at 180 ° C for 40-50 minutes. Let the cake cool down and serve with the remaining raspberries.
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