Raspberry Ricotta Cake

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Ingredient

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Direction

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1

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2

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3

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4

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5

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6

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Also See

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Raspberry Ricotta Cake

Ingredient

Direction

1

2

In a large basin, whisk butter and sugar with a hand mixer until well blended. After adding the drained ricotta, blend for 4–5 minutes until light and fluffy.

3

Beat each egg thoroughly after adding. Add baking soda, salt, and vanilla, stir thoroughly. Add flour and mix briefly. Scrape basin sides with a rubber spatula to blend ingredients.

4

A third of the blackberries should be mixed into the batter. Put the mix into the pan with the springform stem. Add the rest of the raspberries.

5

6

Also See

Eggplant Caponata Recipe