“Raspberry Ricotta Cake” from “Sweet Enough”

Kirstin: I was all set to stop cooking from this book but then someone on our facebook page left a lovely comment under my custard catastrophe post. Had I tried the raspberry ricotta cake? And well now, I do love raspberries and also ricotta. AND we were having guests for dinner which all made for the perfect trifecta and a plan was hatched. This is an easy cake to make; there’s no fancy mixers or a million bowls. So this cake didn’t take long to make and there wasn’t a huge amount of washing up, which I am all for. I had read Maureen’s post about her experience with fruit in the strawberry cake so I was very careful with timings and gave it a bonus 5 minutes after it looked cooked. The result was a perfect not too sweet cake. Would I make this again? I would actually. She suggests using her oven jam instead of raspberries if you do like sweeter cakes. But I’m not big on very sweet cakes and this cake fits that space. Really well. So thank you Linda Shipley for the recommendation!