Raspberry Ricotta Cake

Course Dessert


  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/2 cups ricotta
  • 1 tsp vanilla
  • 1/2 cup unsalted butter, melted
  • 1 cup raspberries (fresh or frozen)


  • Preheat oven to 350°F degrees. Place Flexipan Mold or Tray of choice on Perforated Baking Sheet and set aside.
  • In Stainless Mixing Bowl whisk together flour, sugar, baking powder and salt
  • In separate Stainless Mixing Bowl, whisk together eggs, ricotta and vanilla until smooth. Using the Blender Spatula, fold ricotta mixture into dry ingredients just until blended.  Then fold in melted butter until combined.  Last fold in the raspberries gently.  
  • Pour batter into Flexipan Mold or Tray and tap the Perforated Baking Sheet lightly to level the batter.
  • Bake until done and lightly golden brown, test with a toothpick.  When the cake is in one mold the bake time should be between 40-50 minutes depending on the mold.  When the cake is in a tray with individual shapes the bake time will vary between 20-30 minutes depending on the size of the shape.  
  • Let cool before unmolding!  Delicious served cold out of the fridge on a hot day!