Bon Appetit recently posted a recipe for a Raspberry Ricotta Cake which looked and sounded so delicious that I had to try it myself. I found some gigantic fresh blackberries at the store and decided to use those for the cake. I’m not sure if it’s better for breakfast or dessert…either way it’s incredible!
This cake is easy to mix and takes about 50 minutes to bake. It is great all by itself, or topped with whipped cream and fresh berries if you like. It’s a recipe I’m keeping for brunches, potlucks etc….it’s sure to be a crowd-pleaser. I substituted almond extract for the vanilla extract on this one. Next time I am going to add some lemon zest and a couple tablespoons of lemon juice to the batter as well.
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Happy Baking!