Raspberry ricotta cake from Sweet Enough (page 118) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute blackberries for raspberries. See recipe for a variation.

  • Myzadim3andGLA on April 06, 2026

    Overall an easy recipe producing a very tasty cake. Cooking time was longer than indicated in the recipe. Not sure if this was due to the use of frozen raspberries or pre-packaged ricotta which is always a lot wetter than fresh ricotta. Served with custard and cream and enjoyed by all.

  • Aubr3yy on December 21, 2025

    The cake was delicious and super easy to put together! My cook time was a bit different than what the recipe stated, I had to add 15 more minutes but that could be because I used the 16 ounces of raspberries.

  • skvalentine on June 23, 2024

    Very simple and good flavors, but overall just OK for me. I keep trying but I just don't think I'm a Cake Person.

  • Hansgee on June 17, 2024

    Perfect fruit-forward summer snacking cake! I love ricotta and it adds so much moistness (sorry) to the cake. I sent my partner to Aldi and raspberries were so cheap there that I had him pick up 18 oz. I used maybe 15-16 in the cake and had to bake for a few minutes longer, but thanks to the ricotta, it wasn’t dry at all. With the rising, my perfectly spread top berries moved more to the center, so I’d put more on the edges next time to avoid that. Going to make one to take into work sometime soon, as I know my coworkers will love it. I added a little extra vanilla because why not?

  • anya_sf on May 15, 2024

    I accidentally mixed the butter with the other wet ingredients, but that didn't seem to matter. Using frozen raspberries, with probably too many on top vs. mixed in, my cake took 30 minutes longer to bake through. I feared the edges would be dry and overbaked, but the cake was lovely and moist. Everyone loved it.

  • Astrid5555 on August 15, 2023

    Made this cake back in May with the last of my frozen blackberries and it is amazing. My favorite Alison Roman cake from Sweet Enough!

  • Hansyhobs on July 09, 2023

    A very easy recipe to follow. As I use a fan oven, I cooked this at 160 instead of 180 but it took longer than the suggested time (I used fresh British raspberries as they're in season atm). Great flavour and texture

  • luluinphilly on May 27, 2023

    This was delicious and pretty too. I used 12oz of frozen raspberries and microwaved them for 30 secs to take off the chill after reading ncollyer comment. The bake time was the same. I liked it better than the strawberry cake ! Note- I used demera sugar on top instead of plain sugar for a bit more crunch and it worked perfectly.

  • BachranBears on May 05, 2023

    Made this for a weekend away with friends and it traveled perfectly. Definitely better the first two days, since the raspberries will make it soggy over time.

  • Nancy402 on April 09, 2023

    Simple and very delicious one bowl cake. Pretty enough on the plate for company. Very moist and not too sweet- as advertised. Used frozen raspberries, which impacted baking time more than I expected.

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