Fresh juicy raspberries make this moist cake a winner to tote along to your next summer get together.

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PREP20 min
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Cooking10 min
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Ready in1 h 15 min


Crème Anglaise


  1. Step
    In a saucepan, combine cream and vanilla bean over medium heat. Bring to a simmer for 5 minutes. Remove vanilla bean, scrape out seeds and return to cream.
  2. Step
    Can be refrigerated for up to 3 days.
  3. Step
    Preheat oven to 325°F (160°C). Line 9 inch (23 cm) round cake or springform pan with parchment paper and brush bottom and sides with butter; set aside.
  4. Step
    In a bowl, whisk together flour, baking powder, and salt; set aside.
  5. Step
    In a large bowl, beat together sugar and eggs until thickened and ribbons remain when lifted. Slowly beat in ricotta cheese, butter, lemon or orange zest, and vanilla. Stir in flour mixture until combined. Fold in raspberries. Scrape batter into prepared pan and bake for about 45 minutes or until tester inserted in centre comes out clean. Let cool completely on cooling rack.
  6. Step
    Turn cake out onto serving platter and serve with Crème Anglaise.


Nutritional Information

One Serving 1/12 Recipe

Calories 220
Protein 8 g
Carbohydrates 35 g
Fat 21 g
Calcium 195 mg
Sodium 240 mg
Fibre 2 g

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