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Ricotta and Raisin Cake: A Light, Creamy Classic You’ll Fall in Love With
If you’re looking for a dessert that’s both comforting and sophisticated, look no further than the timeless Ricotta and Raisin Cake. This Italian-inspired treat combines the creamy richness of ricotta cheese with the subtle sweetness of raisins for a perfectly balanced cake that’s light, moist, and absolutely irresistible.
Whether you’re serving it for brunch, afternoon tea, or as a cozy after-dinner dessert, this cake never fails to impress — and it’s surprisingly easy to make.
🧁 Why You’ll Love This Cake
- Delicately sweet – not overpowering, just the right amount of sugar
- Creamy texture – thanks to the ricotta cheese
- Naturally flavorful – with vanilla, lemon zest, and plump raisins
- Simple ingredients – no fancy techniques or rare items required
🍰 Ingredients:
- 1 1/2 cups (350g) ricotta cheese
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 1/2 cups (180g) all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but recommended)
- 1/2 cup (80g) raisins
- Pinch of salt
- Powdered sugar for dusting (optional)
👩🍳 Instructions:
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
2. Soften the Raisins
Place the raisins in a small bowl of warm water (or even a splash of rum for extra flavor) and let them soak while you prep the batter. This makes them plump and juicy.
3. Mix the Wet Ingredients
In a large bowl, whisk together the ricotta cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the oil (or melted butter), vanilla extract, and lemon zest.
4. Add the Dry Ingredients
In a separate bowl, combine the flour, baking powder, and a pinch of salt. Gradually add this to the wet mixture, stirring until just combined.
5. Fold in the Raisins
Drain the raisins and gently fold them into the batter.
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