Recipe for a quick cake with raspberries and cheese
If you’re craving a fluffy and moist raspberry cake, then you absolutely must try this recipe! My ricotta and raspberry cake today is delicate, light, and moist all at once. Full of juicy raspberries and crunchy nuts. Its preparation is extremely simple and quick, and it doesn’t even require a mixer! This is the perfect quick raspberry cake for a weekend dessert, or a snack during the day. You can pack it for work, or for a school lunch box. You must try it!
Why is it worth baking this quick cake with raspberries and cheese?
My cake today is great for last-minute preparation. It doesn’t require ingredients to be at room temperature, so you don’t have to remember to take them out of the fridge beforehand. It doesn’t require any equipment – just a bowl and a spoon, or a whisk. It doesn’t require any complicated ingredients. Its base is ricotta cheese – you’ll need 375g of it, which is usually 1.5 packages. Add raspberries and you can bake. Thanks to the cheese, the cake has a unique taste, but also great moisture. This keeps it fresh longer and prevents it from drying out. Try it and see for yourself!
What ingredients are needed to bake the cake?
To make this cake, you basically need 7 ingredients plus optional flavor additions :) Below is a shortened list of products I used and possible substitutes.
- ricotta – it’s a light Italian curd cheese, you can easily find it in any larger store and discounters – such as Lidl or Biedronka, however, if you can’t find it anywhere, you can substitute it with cheesecake curd from a tub – but a “looser” one like President, Delikate from Biedronka, or Pilos from Lidl
- butter – I used extra butter with 82% fat, optionally you can substitute it with vegetable butter, or as a last resort, with a mild-flavored oil
- pistachios – to add a slight crunch to the cake, I sprinkled its top with pistachios, but you can omit them, or use, for example, chopped almonds, or almond flakes
Can I use frozen raspberries for the cake?
If you don’t have fresh fruit, you can use frozen raspberries. You don’t need to thaw them beforehand.
I hope you’ll be tempted by this simple ricotta and raspberry cake and will gladly return to my recipe. It’s one of those homemade baked goods that are perfect for an afternoon coffee dessert as well as for larger gatherings with family and friends.
Be sure to try this recipe and let me know how you liked it! And if you enjoy such simple and delicious homemade baked goods, then also check out my other cake recipes on my blog. You’ll find plenty of inspiring recipes for super easy cakes to prepare without a mixer, recipes for ricotta cakes, and also suggestions for homemade sweets with raspberries and other fruits.
And if you want to have my recipes always at hand, I highly recommend my recipe app. You can download it from the Google Play Store and create your own collections of favorite recipes to always have them easily searchable!
Source of the recipe
