05/09/2024
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
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
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