Ingredients

Canola oil for spritzing
1½ cup (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) maple syrup
1 cup (250 mL) whole milk ricotta
¼ tsp (1 mL) vanilla extract
2 eggs
6 oz (175 g) raspberries

½ lemon
¾ cup (175 mL) powdered sugar

Directions

Preheat the oven to 350°F (180°C). Spray the Mini Deep Covered Baker with oil using the Kitchen Spritzer.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.
Combine the maple syrup, ricotta, vanilla, and eggs in a large mixing bowl, then add the dry ingredients to the wet ingredients and mix until blended.
Gently fold in the raspberries and pour the mixture into the Mini Deep Covered Baker. Bake, uncovered, for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Meanwhile, juice the lemon using the Juicer to get 1 tablespoon of juice. Combine the juice with the powdered sugar then pour over the cake while it's still warm.

Yield:

8 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 250, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 43 g, Fiber 2 g, Sugars 22 g, Protein 8 g