Seasonal raspberry cake with ricotta.

Cook time: 1h. 10min.
Difficulty: Easy recipe


  • 2 cups of einkorn flour
  • 1 cup of brown sugar
  • 3 large eggs
  • 1½ cup of ricotta cheese
  • 70 g butter
  • 200 – 250 g fresh raspberries
  • 2 tsp baking soda
  • ½ tsp vanilla extract
  • ¾ tsp salt


  1. Heat the oven at 170 degrees and prepare a cake pan with a pull-down bed.
  2. Mix the flour, sugar, baking soda and salt in a large bowl.
  3. In another bowl beat the eggs, then add the ricotta cheese, finely chopped butter and vanilla extract and stir until a homogenous mixture.
  4. Add the dry ingredients to the egg mixture. If necessary use a whisk or a blender.
  5. Carefully add ¾ of the raspberries and make sure they remain whole, while stirring.
  6. Pour the cake dough in a well-oiled cake tin with a pull-down bed. Use the rest of the raspberries to decorate the cake.
  7. Bake in a preheated oven at 170 degrees for about 50-60 minutes.
  8. Let the cake cool down for 10-20 minutes for maximum pleasure!
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