I needed to do some baking for work recently, and wanted to also try out something that might work for dessert during the silly season. This raspberry almond ricotta cake was the perfect answer. It’s creamy, delicious and super simple to make. Perfect!
I slightly tweaked a recipe from Taste
Ingredients List
- 1 cup caster sugar
- 125g butter
- 2tsp vanilla
- 2 eggs
- 375g smooth ricotta
- Zest and juice of a medium lemon
- 1 1/4 cups self raising flour
- 3/4 cup almond meal
- 1/4 cup milk
- 1 1/2 cups frozen raspberries
- Icing sugar to serve
Steps
- Preheat oven to 160C and line a 22cm round cake pan
- Combine sugar, butter and vanilla in a bowl and beat until smooth
- Add the eggs one at a time, beating well in between additions
- Add the ricotta, lemon juice and lemon zest and beat until smooth
- Stir in the flour, almond meal and milk until just combined
- Fold in 1 cup of the raspberries
- Spoon into your prepared pan and smooth the top
- Sprinkle over the remaining raspberries and press gently in to the batter
- Bake for 1hr 10 – 25 minutes, until a skewer comes out clean
- Leave to cool in the pan for an hour, then remove on to a wire rack until cooled
- Dust with icing sugar to serve
One of the things I love most about this raspberry almond ricotta cake is that it all happens in just one bowl! If there’s anything that is a bonus at this time of year, it’s recipes that create very few dishes. It may take a little while to bake and cool, but your actual hands on time is very minimal, so it’s a good one to whip up whilst doing other things.
It almost tastes like a cheesecake thanks to the ricotta, and the almond meal makes it a relatively dense cake. That makes it perfect as a dessert in my books, and it is excellent when served with some thick cream and fresh berries. It’s safe to say this raspberry almond ricotta cake went down a treat at work, and it’s likely to get another go very soon!
Anyone for a slice of this raspberry almond ricotta cake?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!