Ricotta and Raisin Cake super soft and delicious. How good are raisins in desserts! If I also add ricotta, they’re irresistible! So today, the recipe I want to tell you about is for a Ricotta and Raisin Cake that’s super soft and delicious. The ricotta added to the batter makes it as soft and tender as no other, and the raisins give it that special touch. If you don’t like raisins or don’t have them at home, lots of chocolate chips can be a good compromise to replace them. I baked the cake in a rectangular pan because I liked the idea of cutting it into many squares, but if you prefer, the same amounts work well in a round cake pan of 9-10 inches in diameter. It’s a cake without butter or oil, making it relatively light. I recommend you don’t miss my Ricotta Cake with a creamy texture that literally melts in your mouth. Let’s jump into the kitchen and prepare a delicious Ricotta and Raisin Cake together.

DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: For a rectangular pan 7 x 10 inches
Cooking methods: Oven
Cuisine: Italian

128.68 Kcal

calories per serving

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Energy 128.68 (Kcal)
Carbohydrates 23.60 (g) of which sugars 11.61 (g)
Proteins 4.31 (g)
Fat 2.66 (g) of which saturated 1.44 (g)of which unsaturated 1.12 (g)
Fibers 2.04 (g)
Sodium 26.74 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Raisin Cake

2 eggs
3/4 cup sugar
1 cup ricotta
1 1/4 cup flour
1/2 cup raisins
1/2 orange zest (untreated)
1/2 packet baking powder (7 grams)
to taste powdered sugar (for decoration)

What you need to prepare the cake

Mixer
Baking Pan

How to prepare the Ricotta and Raisin Cake

First, soften the raisins in a small bowl with hot water. Beat the 2 whole eggs with the sugar using an electric mixer for 6-7 minutes until you have a light and frothy mixture.
Add the ricotta and grated zest of half an untreated orange. Mix.
Continue the preparation by adding the sifted flour and baking powder. Mix.
Drain the raisins well and add them to the batter. Mix the mixture simply with a spatula.
Pour the mixture into a rectangular baking pan, mine measures 7 x 10 inches, greased or lined with parchment paper. Level it with the spatula. Bake the Ricotta and Raisin Cake in the preheated oven at 340°F in static mode for 30-35 minutes.
Always do the toothpick test to check the internal cooking. Let the Cake cool before transferring it to a plate or tray. Sprinkle it with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana