Ricotta Raspberry Cake with Citrus Zest
A tender, cloud-like cake built on ricotta's delicate richness, blending Italian tradition with modern ease. Alison Roman's version celebrates fresh raspberries folded through the batter to create a striking tie-dye effect while additional berries crown the top, bursting with tartness against sweet crumb. The creamy ricotta base stays moist without heaviness; melted butter adds richness without requiring creaming. Bright citrus zest (optional but recommended) cuts through sweetness, while the berries' natural acidity balances the sugar. This cake suits both casual weekday baking and elegant entertaining. Serve at room temperature with whipped cream, yogurt, or simply dusted with powdered sugar. Its understated elegance makes it perfect for brunches, picnics, or afternoon tea. Unlike dense American-style cakes, this keeps a delicate crumb and subtle flavor profile—no fussy decoration needed.
Ingredients
- cooking spray, to grease
- 1 ¾ cups all-purpose flourgluten-free all-purpose flour1:1flouradds gluten
may be denser, requires xanthan gum if absent
Full guide → - 1 tbsp baking powder
- 1 tsp sea salt flakes
- 13 oz ricotta
- 1 ½ cups superfine sugar
- 3 large free-range eggs
- ½ tsp vanilla extract
- citrus zest, finely grated, from 1 lemon, lime, grapefruit, or orange(optional)
- 8 tbsp unsalted butter, melted
- 12 oz raspberries or blackberries, fresh or frozen
Instructions
- 1
Heat oven to 350°F fan.
- 2
Spray cake tin with cooking spray and line with baking paper.
- 3
Whisk flour, baking powder, and salt in a large bowl.
- 4
In a separate bowl, whisk ricotta, 220g sugar, eggs, vanilla, and citrus zest until smooth.
- 5
Whisk or gently fold ricotta mixture into flour mixture until just combined.
- 6
Fold in melted butter.
- 7
Fold in half the berries, crushing slightly to create a streaky, tie-dye appearance.
- 8
Transfer batter to tin.
- 9
Scatter remaining berries and 55g sugar over the top.
- 10
Bake for 55-65 minutes until golden brown and a skewer inserted into the center comes out clean.
- 11
Cool for at least 20 minutes before removing from tin.
Tips
Fold berries gently and leave them partially crushed; they'll release juice during baking, creating natural color streaks rather than disappearing into uniform batter.
Use room-temperature ricotta if possible; cold ricotta can create lumps. Whisk it thoroughly before folding to ensure a smooth base and even texture throughout the cake.
Don't skip the citrus zest unless you prefer a plainer cake. Even half a teaspoon transforms the flavor, cutting sweetness and adding sophistication without tasting overtly citrus.
Good to Know
Store covered at room temperature up to 2 days, or refrigerated up to 4 days. The cake stays moist due to ricotta and berries' moisture content.
Mix dry ingredients and wet ingredients separately up to 1 day ahead. Fold together and bake on the day of serving for best texture and berry color.
Serve at room temperature or slightly chilled with whipped cream, mascarpone, or Greek yogurt. Dust with powdered sugar or serve with fresh berries on the side.
Common Mistakes
Overmix the batter after adding flour to avoid a dense, tough cake; fold gently until just combined.
Use very cold ricotta without whisking first to avoid lumps that won't incorporate smoothly.
Bake past 65 minutes to avoid a dry interior; the skewer test is essential for this moist-crumb cake.
Substitutions
Dairy-Free Swaps
General Alternatives
may be denser, requires xanthan gum if absent
Full guide →FAQ
Can I use frozen raspberries instead of fresh?
Yes. Use frozen berries without thawing. They'll release more liquid during baking, creating deeper color streaks. You may need to bake an extra 2-3 minutes. Frozen raspberries work as well as fresh here.
What if I don't have citrus zest?
The cake is still delicious without it. The zest brightens flavor and cuts sweetness, but it's optional. If omitting, consider adding 1/4 tsp almond extract or a pinch of cardamom for subtle complexity instead.
How long does this cake keep, and can I freeze it?
Unfrosted cake keeps 2 days at room temperature, 4 days refrigerated. Wrap well to prevent drying. It freezes up to 3 months; thaw at room temperature before serving. The crumb stays tender after thawing.