Raspberry Ricotta Cake Food

RASPBERRY-RICOTTA CAKE

Raspberry-Ricotta Cake image

There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Provided by Alison Roman

Categories Cake Dessert Kid-Friendly Ricotta Blackberry Raspberry Bon Appétit Small Plates

Yield 8 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Steps:

Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

RASPBERRY-RICOTTA MOUSSE

Raspberry-Ricotta Mousse image

Provided by Giada De Laurentiis

Categories dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries

Steps:

In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.

RICOTTA CAKE

Ricotta Cake image

Make and share this Ricotta Cake recipe from Food.com.

Provided by Patty Neto

Categories Dessert

Time 55m

Yield 18-20 three inch by three inch squares, 18-20 serving(s)

Number Of Ingredients 8

Ingredients

18 ounces yellow cake mix (no pudding in it)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (15 ounce) container ricotta cheese
1 teaspoon vanilla
3/4 cup sugar
cinnamon sugar

Steps:

Preheat oven to 350.
Grease and flour 9x13 pan.
Follow cake mix direction and pour into prepared pan.
Mix ricotta, vanilla and sugar until well blended with hand mixer.
Place by spoonfuls on top of batter as close together and evenly as possible.
Bake for 25 mins and then sprinkle with cinnamon sugar mixture and continue to bake until toothpick comes out clean,about 15-20 more minutes.
The ricotta will be on the bottom and the nice moist cake on the top.
ENJOY!

RASPBERRY CAKE

Raspberry Cake image

This is a moist one layer cake that makes a stunning presentation. The raspberries topping the cake hold their shape and position when the cake bakes. I've also made this cake using blackberries and it's just as pretty and delicious, either as a coffee cake or a dessert cake.

Provided by sugarpea

Categories Breads

Time 1h

Yield 1 9x9 inch cake, 8 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
1 cup sugar, divided
1 egg
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
2 cups fresh raspberries or 1 (12 ounce) package frozen raspberries
whipped topping or whipped cream

Steps:

*Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
Preheat oven to 350°; grease a 9"x9" baking pan.
Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.

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