Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Grease a 9-inch springform or round cake pan and line the bottom with parchment paper.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
- Beat in the ricotta, egg, and vanilla until the mixture looks smooth and well combined.
- Add the dry ingredients and mix only until no large streaks of flour remain. The batter will be thick.
- Gently fold most of the raspberries into the batter, reserving a few for the top.
- Spread the batter evenly in the prepared pan and scatter the reserved raspberries over the surface.
- Bake for 50–60 minutes, beginning to check at 50 minutes. The cake is ready when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for about 15 minutes, then remove the springform ring or carefully release the cake from the round pan. Dust with powdered sugar before serving, if desired.
Notes
Use whole-milk ricotta for the richest, most tender texture. If the ricotta is very wet, drain it briefly before measuring. Mix gently after adding the flour and handle the raspberries carefully. Frozen raspberries may be used straight from the freezer, but do not thaw them first. An 8-inch pan makes a thicker cake and may need a few additional minutes of baking.