Facebook Instagram Envelope

05/09/2024

Raspberry Ricotta Cake

Raspberry Ricotta Cake
Light and easy, this mix-in-a-bowl cake is perfect for the lazy baker in you!

Serves:

1 x 30cm round cake

Prep Time: 10 minutes

Cooking Time: 45 minutes

Download Recipe PDF

Ingredients

  • 75g melted butter
  • 250g frozen raspberries
  • 375g full fat ricotta
  • 2 cups plain flour
  • 3/4 cup caster sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • 3 eggs
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons caster sugar, extra

Method

  • Butter and line a 30cm round springform tin*, reserving the remaining butter for brushing the cake.
  • Select 125g of the best raspberries and keep frozen. Thaw the rest and mash with a fork.
  • Mash the ricotta with a fork in a large mixing bowl and combine with flour, sugar, baking powder, salt, eggs and oil. Mix in the mashed raspberries. Pour into the tin and dot with frozen whole raspberries.
  • Bake at 180°C for 40-45 minutes until golden brown and cooked when tested. Brush the top of the cake with melted butter and sprinkle with extra caster sugar. Allow to stand for 5 minutes before removing onto a wire rack to cool.

Tips

  • Use blueberries in place of raspberries, or a combination of both. A 25cm round tin can also be used but you may need to extend the cooking time.
  • STYLING Be sure to choose whole frozen raspberries to dot into the cake. Dust with icing sugar when cool.
  • DRINK Cup of tea or glass of limoncello

Recipes

New Recipes

Scorched Peanut Cake

There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts,…

Christmas Porchetta

Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.

Share On:

You may also like

  • Cakes ·

Scorched Peanut Cake

There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts, which is why I created this cake in celebration of his birthday!