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This lemon raspberry ricotta cake is as pretty as it is delicious! It’s perfect to share with friends and family during special occasions and holiday celebrations!

Lemon Raspberry Ricotta Cake

Serves Serves 8

Lemon Raspberry Ricotta Cake
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Ingredients

  • 1 1/2 cups Raspberries – plus more for garnish
  • 1 Lemon – zested
  • 1 1/2 cups All Purpose Flour
  • 1 cup White Granular Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 3 Large Eggs – room temperature
  • 1 1/2 cups Ricotta Cheese
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Unsalted Butter – melted (this is 1 stick)
  • As needed Camelina Oil – for brushing

Instructions

  1. Position rack in center of the oven, preheat to 325°F (163°C), gas mark 3
  2. In a large mixing bowl combine the dry ingredients, flour, baking powder, and salt, whisk to combine
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar and eggs
  4. Whisk the sugar/egg mixture until blonde in colour and the consistency drizzles in ribbons
  5. Add ricotta, butter, lemon, and vanilla, mix until smooth, fold in dry ingredients, mix to incorporate, do not overmix
  6. Line a cake pan with parchment paper and brush with butter, or lightly coat with oil
  7. Gently fold in 1 ½ cups of raspberries, pour batter into prepared pan, top with remaining raspberries
  8. Bake for 50-60 minutes or until golden brown and when a skewer inserted in the center comes out clean
  9. Place on a cooling rack, unmold when fully cooled, serve with crème anglaise (optional)
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https://producemadesimple.ca/lemon-raspberry-ricotta-cake/

INGREDIENTS – CRÈME ANGLAISE (OPTIONAL)
6 Large Egg Yolks
3 cups (750 mL) 35% Cream
3.5oz 100g White Granular Sugar
1 Whole Vanilla Bean – split and seeded

TECHNIQUE
1. Combine cream and vanilla in heavy bottom saucepan over medium heat
2. Simmer for 10 minutes to infuse the milk and cream with vanilla flavour and fragrance
3. Separate egg yolks from the whites; combine the yolks with sugar mixing until blonde in colour
4. Combine the hot liquid with the egg/sugar mixture slowly, tempering the eggs to prevent curdling
5. Return the mixture to the saucepan stirring gently over medium heat for 5 minutes to thicken
6. When the cream coats the back of a wooden spoon and a pass of your finger across the spoon holds

Watch this recipe being made by Chef Collins!

Recipe developed by Chef Jonathan Collins and featured on The Kitchen Life Live with Produce Made Simple.

A passionate chef and father who loves to share his experiences in cuisine and life, Chef Jonathan Collins has cooked for presidents, prime ministers, billionaires, celebrities and even royalty! A graduate of Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients.

 

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