Raspberry Ricotta Cake

ROSE & IVY JOURNAL RASPBERRY RICOTTA CAKE

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 App├ętit, 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!

ROSE & IVY JOURNAL RASPBERRY RICOTTA CAKE
ROSE & IVY JOURNAL RASPBERRY RICOTTA CAKE
ROSE & IVY JOURNAL RASPBERRY RICOTTA CAKE

Recipe slightly adapted from Bon Appetit

*Styling and Photography by Alison 

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