{"id":20728,"date":"2016-06-06T05:07:51","date_gmt":"2016-06-06T09:07:51","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=20728"},"modified":"2019-11-26T07:23:16","modified_gmt":"2019-11-26T12:23:16","slug":"raspberry-ricotta-cake","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2016\/06\/06\/raspberry-ricotta-cake\/","title":{"rendered":"Raspberry Ricotta Cake"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"Food-Header-1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"20729\" data-permalink=\"https:\/\/willceau.com\/news\/2016\/06\/06\/raspberry-ricotta-cake\/raspricotta\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/RaspRicotta.jpg?fit=640%2C427&amp;ssl=1\" data-orig-size=\"640,427\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"RaspRicotta\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/RaspRicotta.jpg?fit=640%2C427&amp;ssl=1\" class=\"aligncenter size-full wp-image-20729\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/RaspRicotta.jpg?resize=640%2C427&#038;ssl=1\" alt=\"RaspRicotta\" width=\"640\" height=\"427\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/RaspRicotta.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/RaspRicotta.jpg?resize=300%2C200&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>I love a good one pan cake. This recipe came from\u00a0Bon App\u00e9tit &#8211; it&#8217;s easy to throw together, and it&#8217;s delicious! Seriously, I&#8217;m going to have to make another one because it&#8217;s going to be sad when someone eats the last piece. Yeah, it&#8217;s that good.\u00a0<!--more--><\/p>\n<ul>\n<li>nonstick vegetable oil spray<\/li>\n<li>1 1\/2 cups flour<\/li>\n<li>1 cup granulated sugar<\/li>\n<li>2 teaspoons baking powder<\/li>\n<li>3\/4 teaspoon kosher salt<\/li>\n<li>3 large eggs<\/li>\n<li>1 1\/2 cups ricotta<\/li>\n<li>1\/2 teaspoon vanilla extract<\/li>\n<li>1\/2 cup butter, melted<\/li>\n<li>1 cup raspberries<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 350\u00ba. Line a 9&#8243; round cake pan with parchment paper (I used wax paper). Lightly coat\u00a0with nonstick spray.<\/li>\n<li>In a medium bowl, whisk flour, sugar, baking powder, and salt. Whisk eggs, ricotta, and vanilla in a large bowl until smooth. Add the dry ingredients, and stir until well incorporated. Fold in the butter, followed by three quarters of the raspberries &#8211; being careful not to crush the berries.<\/li>\n<li>Pour batter into prepared pan, smoothing out the top with a spatula, and sprinkle the remaining raspberries on top.<\/li>\n<li>Bake cake until golden brown, and a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 20 to 30 minutes before unmolding. \u00a0Store at room temperature.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I love a good one pan cake. This recipe came from\u00a0Bon App\u00e9tit &#8211; it&#8217;s easy to throw together, and it&#8217;s delicious! Seriously, I&#8217;m going to have to make another one because it&#8217;s going to be sad when someone eats the &hellip; <a href=\"https:\/\/willceau.com\/news\/2016\/06\/06\/raspberry-ricotta-cake\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238],"tags":[2917,3713,2066,3875],"class_list":["post-20728","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-bon-appetit","tag-one-pan-cakes","tag-raspberries","tag-ricotta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-5ok","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":43326,"url":"https:\/\/willceau.com\/news\/2024\/05\/28\/blueberry-ricotta-cake-2\/","url_meta":{"origin":20728,"position":0},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"May 28, 2024","format":false,"excerpt":"So happy that blueberries are finally in season - and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too! 10 tablespoons butter, room temperature 1 cup granulated sugar 3 large eggs, room temperature 1\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43674,"url":"https:\/\/willceau.com\/news\/2024\/08\/07\/blueberry-ricotta-cake-3\/","url_meta":{"origin":20728,"position":1},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"August 7, 2024","format":false,"excerpt":"I had some ricotta leftover from a tomato tart I made over the weekend. Not wanting to waste it, The Boy and I decided to make a cake with some of the gorgeous blueberries we found in the market yesterday. Easy to put together, no icing needed! 1 1\/2 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":44081,"url":"https:\/\/willceau.com\/news\/2024\/11\/12\/orange-cranberry-ricotta-pound-cake\/","url_meta":{"origin":20728,"position":2},"title":"Orange Cranberry Ricotta Pound Cake","author":"Tina Garceau","date":"November 12, 2024","format":false,"excerpt":"Thanksgiving will be here before you know it, and this pound cake is perfect to have on hand to serve overnight guests with coffee for breakfast. They're going to need some form of sustenance before you rope them into peeling vegetables and rolling out pie dough! 1 1\/2 cups flour\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/11\/OrCranberry.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/11\/OrCranberry.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/11\/OrCranberry.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":41261,"url":"https:\/\/willceau.com\/news\/2023\/08\/21\/cherry-ricotta-cake\/","url_meta":{"origin":20728,"position":3},"title":"Cherry Ricotta Cake","author":"Tina Garceau","date":"August 21, 2023","format":false,"excerpt":"I was recently gifted a cherry pitter from The Boy. Normally, I tend to avoid what I call \"single-use things\" such as egg slicers and avocado cubers in my kitchen since it's the size of a postage stamp and storage is severely limited. However, I must confess that I pitted\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/CherryCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/CherryCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/CherryCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43225,"url":"https:\/\/willceau.com\/news\/2024\/05\/06\/italian-lemon-ricotta-cake\/","url_meta":{"origin":20728,"position":4},"title":"Italian Lemon Ricotta Cake","author":"Tina Garceau","date":"May 6, 2024","format":false,"excerpt":"This Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon, it has a light, tender crumb, and isn't overly sweet. This simple cake is a classic and perfect for Mother\u2019s Day. 3\/4 cup butter 1 1\/2 cups granulated sugar 15 oz. ricotta 3 large eggs\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20935,"url":"https:\/\/willceau.com\/news\/2016\/08\/08\/blueberry-ricotta-cake\/","url_meta":{"origin":20728,"position":5},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"August 8, 2016","format":false,"excerpt":"This cake is similar to the raspberry ricotta cake I made recently - except that it has blueberries and orange zest. Adding a little orange zest to the cake batter adds a marvelous flavor to the cake, which is a perfect addition to cook outs - no icing to worry\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/BlueRicottaCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/BlueRicottaCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/BlueRicottaCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/20728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=20728"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/20728\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=20728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=20728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=20728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}