Raspberry/ Blackberry Ricotta Cake

What do you need:

Non Stick vegetable oil spray
1.5 cups all purpose flour
1 cup sugar
2 tsp baking powder
3/4th tsp salt
3 large eggs (if you are a vegetarian, egg substitute can be used)
1.5 cups low fat ricotta
1/2 tsp vanilla extract
1 stick or 1/2 cup unsalted melted butter
1 cup frozen raspberries and blackberries (I used raspberries)

How to make:

• Preheat oven to 350 degrees. 
• Line a 9" - diameter cake pan with parchment paper and lightly coat with nonstick spray
• Whisk flour, sugar, baking powder and salt in a bowl
• Whisk eggs, ricotta and vanilla in a medium bowl until smooth; 
• Fold into dry ingredients just until blended. 
• Fold in butter, followed by 3/4th cup berries, taking care not to crush berries.
• Scrape batter into prepared pan and scatter remaining 1/4th cup berries over top.
• Bake cake until golden brown and a knife or fork inserted into center comes out clean. This usually takes 50 - 60 mins. 
• Let it cool for at-least 20 mins before unmolding
• To store the cake, tightly wrap it with clear food wrapper at room temperature. Usually stays upto 2 - 3 days.

Yummmy in my Tummy :)