Oh my gosh, friends…this raspberry-ricotta cake is SO SO SO GOOD. I made it three times in less than 2 weeks. Partly because it was amazing but also because I was trying to force this pretty pink glaze on it, but it just didn’t feel (or look) right, so I finally submitted and accepted this cake as needing nothing other than a dusting of powdered sugar and some fluffy whipped cream.
Juicy, tart raspberries flecked throughout this light and fluffy cake…it just screams “Make me now” and then afterwards, “Eat me now”. Ricotta has a magical effect on baked goods by both tenderizing and providing moisture to the batter, which is so important to the final appearance, texture and overall shelf life of whatever you’re making.
I dare you to make your own ricotta cheese for this, too. You can do it!
[tasty-recipe id=”30883″]
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