Raspberry Ricotta Cake
HB-3987 · Hand-built original · Italian
An Italian ricotta cake studded with raspberries and baked with a sugared fruit topping.
ItalianDessert2 hr 30 minMakes one 23cm cake7 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
Main ingredient: raspberry
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone, coffee
Servings:23quantities adjust to match
Ingredients
- spray oil, for greasing
- 8oz plain flour
- 1 tbsp baking powder
- 1 tsp salt
- 12½oz ricotta, plus 14oz to serve
- 9¾oz caster sugar
- 3 large free-range eggs
- ½ tsp vanilla extract
- 1 lemon, lime, grapefruit or orange, zest only (optional)
- 4oz unsalted butter, melted
- 12 oz–15¾ oz/12oz–1lb raspberries, fresh or frozen
Method
- Heat the oven to 400°F, grease a 9 in round tin and line with baking paper.
- Whisk the flour, baking powder and salt together.
- Whisk the ricotta, 7¾ oz sugar, eggs, vanilla and citrus zest until smooth and fold into the flour mixture.
- Fold in the melted butter, then fold in half the raspberries, crushing lightly.
- Put the batter in the tin and scatter the remaining raspberries and sugar over the top.
- Bake for 55-65 minutes until golden and a toothpick inserted in the centre comes out clean.
- Cool for at least 20 minutes before removing from the tin and serve with extra ricotta.
Prep: 30 min · Cook: 2 h · Total: 2 h 30 min
Nutrition (per serving, where published)
7 kcalCalories
1.3 gProtein
0.2 gCarbs
0.1 gFat
0 gSaturates
0 gFibre
0 gSugars
172 mgSodium
0 mgCholesterol
22 mgPotassium
38 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data