Ingredients
Servings: ￩￫
| .5 | Cup All-purpose flour |
| .25 | Cup White Sugar |
| .75 | Tsp Baking Powder |
| .25 | Tsp Kosher salt |
| 1 | Large Egg |
| .5 | Cup Ricotta cheese, whole milk |
| 2 | Tbsp Butter, unsalted, melted |
| .5 | Tsp Vanilla extract |
| 1 | Cup Raspberries, preferably fresh but can use frozen |
Instructions
Preheat oven to 350º.In a large bowl, mix together flour, baking powder, and salt. Set aside.In a stand mixer, whisk together the egg and butter then add vanilla and sugar. Remove from stand and fold in the ricotta cheese until just blended. Fold in the dry mixture until just blended.
Gently fold in the raspberries doing your best not to break them apart. Alternative option to include the raspberries: layer the batter half way up the baking dish then add a layer of raspberries then cover with remaining batter.
Line a small baking dish (like an 8″ ramekin or 5″ baking pan) with parchment and spray it lightly with coconut oil. Move cake mixture into dish and place in oven for 40-50 minutes.
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