Raspberry and Lemon Ricotta Cake

This super soft, super delicious raspberry and lemon ricotta cake is the decadent crowd pleaser. It’s a little bit sweet, a little bit sour, but in the best way! I suggest having it while it’s still warm, it’s the ultimate comfort food!

Ingredients

1 C firm ricotta

3 eggs

1 tsp vanilla

3/4 C maple syrup

1 1/2 C plain flour

1.5 tsp baking powder

Pinch of salt

1/2 C melted butter

Juice of 1 lemon

1 tbsp lemon zest

3/4 frozen raspberries

Method

1. Whisk together the ricotta, eggs, maple syrup and vanilla in a large bowl.

2. Sift in the flour, baking powder and salt and fold gently until it comes together without mixing it completely.

3. Add the butter, lemon zest and juice and fold through, followed by the raspberries.

4. Bake at 160 for 35 mins or until a skewer comes out clean. If you’re baking the cake in a small cake tin, it may take a little longer.