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Raspberry and almond ricotta dessert cake
Raspberry and almond ricotta dessert cake
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Irresistible dessert cake with rich ricotta and tart raspberries - you'll crave seconds!
Ingredients:
  • 215.00 gm caster sugar
  • 125g butter, softened
  • 8.80 gm vanilla extract
  • 375g smooth ricotta
  • 187.50 gm self-raising flour
  • 75.00 gm almond meal
  • 64.38 gm milk
  • 375.00 ml frozen raspberries
  • Icing sugar, to serve
  • 300ml thickened cream, whipped, to serve
Instructions:
  • Preheat your oven to 160C/140C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line the base and sides with two layers of baking paper.
  • Combine sugar, butter, and vanilla, whisk until thoroughly mixed. Add eggs one at a time, whisk until just combined. Mix in ricotta. Incorporate flour, almond meal, and milk. Gently fold in 1 cup of raspberries. Transfer mixture to pan, smooth the top with a spatula. Sprinkle remaining raspberries on top, pressing slightly into the batter.
  • Bake the cake until a skewer inserted into the center comes out clean, approximately 1 hour and 25 minutes. Let it cool in the pan for 1 hour, then invert it onto a wire rack lined with baking paper to cool completely. Dust with icing sugar and serve with whipped cream.

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