PAM (cooking spray)
1 cup of sugar (or you can substitute with another sugar sub)
2 teaspoon baking powder
3/4 teaspoon kosher salt
3 large eggs (I used egg beaters so 3/4 of a cup)
1 1/2 cups Ricotta (I used part-skim ricotta)
1/2 teaspoon vanilla extract
1/2 cup (1 stick) of unsalted butter, melted
1 cup frozen raspberries, I used a bit more for good measure
Preheat your oven to 350 degrees.
Line a 9 inch round cake pan with parchment paper and light spray with cooking spray.
In a bowl whisk together flour, sugar, baking powder and salt (in a larger bowl).
In a separate bowl whisk together eggs, ricotta and vanilla until it is smooth and then slowly fold into the dry ingredients and whisk/fold just until it is blended. Then fold in the melted butter followed by 3/4 of your frozen raspberries, I know the berries are frozen but don't mix too hard that you crush the berries.
Pour all the batter into the round cake pan and then scatter the remaining frozen raspberries on top.
Bake the cake for about 50-60 minutes or until golden brown on top and you can insert a toothpick and it comes out clean. Then let it cool for at least 20 minutes before un-molding from the cake pan.
I also topped each piece of the cake with homemade whip cream and a sprig of fresh mint.
Enjoy!!!!
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