It is made with frozen raspberries as they do not become mushy when baked! The ricotta adds the perfect touch and makes the texture similar to a cheesecake! The sweetness of the cake blends perfectly with the tartness of the raspberries!
INGREDIENTS
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup frozen raspberries (heaping)
- 15 oz ricotta cheese
- 1 teaspoon coarse sugar for sprinkling
Sources:
- Main Image & Recipe: Saving Room for Dessert
