Raspberry-Ricotta Cake

This cake is simply wonderful! I have a Wolfe Convection Steam Oven, and this cake turns out beautifully baked, using the convection humid mode. This cake cake can be made for breakfast or dessert. For dessert, I would serve it with an added drizzle of my berry sauce. 


Coconut oil
1 1/2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher slat
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries, divided

Preheat oven to 350º. Line a 9″-diameter cake pan with parchment paper and lightly coat with coconut oil.  Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients until just blended.  Then fold in butter, followed by 3/4 cup raspberries; taking care not to crush the berries.  Scrape the batter into prepared pan.  Scatter the remaining 1/4 cup raspberries over the top of the mixture.

Bake the cake until golden brown, and a tester inserted into the center comes out clean, approximately 50-60 minutes.  Let cool at least 20 minutes before releasing the cake from the pan.

*In a Wolfe Convection Steam Oven, set your oven to mode- Convection Humid.  Preheat the oven to 325º. Bake the cake for 45 minutes and check doneness. 

Adapted from: Alison Roman, Bon Appetit- March 2015