you could definitely eat cake for breakfast with this recipe.
A word on those berries: attempt to look for ones that aren’t overly ripe.
Firmer berries will also keep the cake from being overly wet in spots after it has baked.
Credit: Joy Howard
It’s not essential, but you won’t regret it!
Coat a springform pan with cooking spray, line it with parchment, then spray it once more.
In a small bowl, whisk together the flour, salt, and baking powder.
Add the eggs one at a time, blending them completely between each addition.
Add the ricotta, vanilla, and zest and blend well.
Use a silicon spatula to fold in 1 cup of the raspberries.
Pour the batter in the prepare pan, spreading it evenly.
Gently press the remaining 13 cup raspberries into the top of the cake.
Let the cake cool in the pan at least 10 minutes before removing.
Let cool completely before serving.
