I am counting down the days until local berries arrive at the farmer's market. In reality I know that it is months away, sadly, but luckily there are the frozen variety that you can purchase any time of year. While I typically prefer to bake with the former, sometimes it is easier and more economical to bake with the frozen variety during the off-season. While flipping through the March issue of Bon Appétit, I came across a recipe for Raspberry Ricotta cake that I decided to bake over the snowy weekend. This cake has the most divine texture - it is incredibly moist, not overtly sweet and is perfectly complimented with the juicy tart raspberries. If you are looking for an easy cake recipe, this is one to try!
Recipe slightly adapted from Bon Appetit
*Styling and Photography by Alison