Taste!
By Carley Steiner
Nothing says summer like the
perfect combination of fluffy
ricotta cheese and juicy
raspberries. If you don’t have
raspberries on hand, any
other kind will do. If you have
the time, put a dollop of fresh
whipped cream on top and
garnish with fresh berries.
1
Preheat oven to 350° & line a 9”-diameter cake
pan with parchment paper and sparingly 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 until
blended.
4
5
Adapted from Bon Appetit
Then fold in butter, followed by ¦ cup raspberries,
don’t crush the berries. Scrape batter into
prepared pan and scatter remaining Ɖ cup
raspberries over top.
Bake cake until golden brown. Use a tester insert it into the center comes out clean, 50–60
minutes. Let cool at least 25-30 minutes before
un-molding.
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THE CONE - ISSUE #5 - SUMMER 2015