A simple yet elegant dessert that combines the creamy texture of ricotta with the burst of fresh raspberries. Perfect for any occasion, this cake promises a sweet escape into a world of flavour.
Ingredients:
- Spray oil, for greasing
- 220g (8oz) plain flour
- 1 tbsp baking powder
- 1 teaspoon salt
- 365g (12½oz) ricotta, plus 400g (14oz) to serve
- 275g (9¾oz) caster sugar
- 3 large free-range eggs
- ½ tsp vanilla extract
- Zest of 1 lemon, lime, grapefruit or orange (optional)
- 115g (4oz) unsalted butter, melted
- 340g – 450g (12oz – 1lb) raspberries, fresh or frozen
Method:
Preheat the oven to 180°C (350°F). Grease a 23cm (9in) springform tin with spray oil and line the base with greaseproof paper.
In a bowl, whisk together the flour, baking powder and salt.
In a separate large bowl, beat the 365g ricotta with the icing sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and zest, if using.
Gently fold in the dry ingredients until just combined. Fold in the melted butter, then the raspberries, taking care not to crush them.
Pour the mixture into the prepared tin and smooth the top with a spatula.
Bake for 50 to 60 minutes, or until the cake is golden and a toothpick inserted in the centre comes out clean.
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Serve with a dollop of the remaining 400g ricotta on the side.
