Raspberry Ricotta Cake Gluten Free Substitutions

Raspberry Ricotta Cake Gluten Free Substitutions

Ingredients

  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour (GF use Domata)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • 1½ cups ricotta
  • ½ teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup frozen raspberries or blackberries, divided

Directions

  1. Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended
  4. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
  5. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
  6. Let cool at least 20 minutes before unmolding.