Can you believe it’s already Monday?! It’s unfair how fast the weekend goes and really unfair about the amount of things I DIDN’T get accomplished!
I had my dreaded dentist appointment Thursday and the medication they’ve had me on since then has made me want to sleep ALL.THE.TIME! Seriously, I happily went to bed at 8 pm Thursday night.
That means I have been an early riser and had plenty of time to bake up these raspberry ricotta mini cakes.
I initially saw this recipe in my Bon Appetit magazine but it was made as one large cake. I added a few additional twists, like increasing the vanilla substantially (seriously, what is 1/2 of a teaspoon of vanilla going to do) and giving a good pinch of salt (which really enhances the flavor of all baked goods).
I also threw them in small ramekins because I love creating little personal treats. This would work wonderfully for an Easter brunch or would look beautiful as dessert after a meal.
The ricotta really adds a creaminess to the cake and the bright punch of raspberries really sets it over the top.
I served mine with a sprig of mint and a dollop of fresh whipped cream, but you could easily do a scoop of ice cream or a drizzle of dark chocolate.
I found raspberries in my local grocery store that were ripe (and surprisingly on sale) but feel free to use frozen or swap for whatever is in season in your area.
- 1½ cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta
- 1 tablespoon vanilla
- ½ cup (1 stick) unsalted butter, melted (plus more for greasing ramekins)
- 1¼ cup fresh raspberries, divided
- Preheat oven to 350 degrees. Butter 6 – 10 ounce ramekins and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder and salt.
- In a large bowl, whisk together eggs, ricotta, and vanilla until smooth.
- Gently fold in dry ingredients, stirring together just until mixture is blended and there are no visible four patches.
- Next, fold in the butter, stirring just to combine.
- Carefully mix in 1 cup of the raspberries, being careful not to break or crush the berries.
- Portion the batter evenly into the six prepared ramekins (it was about ½ cup for each ramekin).
- Scatter the remaining ¼ cup raspberries over the top of the cakes, about 3-4 per cake.
- Bake cakes until golden brown and a tester inserted into the center comes out clean, about 35-45 minutes.
- Let cakes cool on a wire rack for 20 minutes before unmolding.
- To unmold, gentle run a knife around the edges of the cakes and invert ramekin.
- Serve with fresh raspberries, whipped cream, ice cream, or anything you like.