I had some lovely raspberries that I wanted to use in some baking and came across this interesting recipe, I liked that it used ricotta cheese in it.

In the end I wasn’t too sure about these cakes, they were OK but nothing special. I liked the little hit of raspberries but I wasn’t as keen on the texture, I found them slightly dense and not spongey, however they do look cute and they tasted nice. Maybe I needed to eat them with some thick cream or ice-cream.  

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Mini Ricotta and Raspberry Cakes
Yields 12
A fruity, yet dense raspberry mini cake.
Prep Time
25 min
Prep Time
25 min
  1. 11/2 - cups plain flour
  2. 1 cup - sugar
  3. 1 tbsp - baking powder
  4. 1/2 tsp - kosher salt
  5. 3 - large eggs
  6. 11/2 - cups ricotta*
  7. 1 tbsp - vanilla
  8. 113g - unsalted butter, melted
  9. 11/4 - cup fresh raspberries, divided
  1. 1. Preheat oven to 175°C. Grease either ramekins or mini cup tin.
  2. 2. In a medium bowl, whisk together flour, sugar, baking powder and salt.
  3. 3. In a stand mixer whisk together eggs, ricotta, and vanilla until smooth.
  4. 4. Gently fold in dry ingredients, stirring together just until mixture is blended.
  5. 5. Next, fold in the butter, stirring just to combine.
  6. 6. Carefully add 1 cup of the raspberries, fold into the mixture gently so you don't break or crush the berries.
  7. 7. Divide mixture into the tin/ramekins.
  8. 8. Place the remaining 1/4 cup raspberries over the top of the cakes.
  9. 9. Bake cakes until golden brown and a tester inserted into the center comes out clean, about 35-45 minutes.
  10. 10. Let the cakes cool before removing them.
  1. * I didn't have enough ricotta for 11/2 cups. The tub I brought (250g) wasn't enough so I used greek yoghurt for the rest. If you wanted to use the full amount of ricotta, you may need approx 355g.