Raspberry-ricotta cake from Bon Appétit by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute frozen blackberries for raspberries.

  • ebs on May 20, 2019

    Simple to make and very good. I reduced the sugar to 3/4 cup because I was afraid it would be too sweet, but I think an entire cup would have been fine. It was done before 50 minutes were up.

  • Nancith on April 24, 2017

    Easy to put together, with a dense texture, but not in a bad way. Moist with a pleasant, mild flavor. This was a big hit with our dinner group, and it still tasted good after 4 days. Very nice with a cup of tea or coffee.

  • Astrid5555 on August 17, 2016

    Since I read on Facebook that this is one of the most popular Bon Appétit recipes I had to give it a try. This cake comes togethery very quickly, no stand mixer required. I had to substitute part Greek yogurt for the ricotta and used fresh raspberries instead of frozen ones. I did not fold the berries into the batter in order not to crush them but just layered the batter with the berries. Worked really well and produced an a very good cake with a moist and tender crumb.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.