Raspberry & Ricotta Cake

Raspberry & Ricotta Cake

A delicious ricotta cake with bursts of delicious raspberries.
4.67 from 3 votes
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Course: Dessert
Cuisine: Cake
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 12 serves
Calories: 339kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 1 1/2 cups (225g) plain flour
  • 1 cup (240g) caster sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3 eggs room temperature
  • 1 1/2 cups (approx 400g) ricotta cheese room temperature
  • 115 g butter melted
  • 2 tsp vanilla extract
  • 1 1/4 cups raspberries fresh or frozen
  • 1/4 cup icing sugar to serve

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (170 fan-forced). 
  • Grease a non-stick springform round cake pan (approx 20-22cm diameter) and set aside (you can use a non-springform pan, but I find they work best).
  • Sift the plain flour and baking powder into a large bowl.
  • Add the sugar and salt and stir to combine.
  • In a separate bowl, whisk the ricotta, eggs, vanilla and melted butter together until well combined.
  • Add 1/2 of the ricotta mixture to the dry ingredients and gently mix to combine.
  • Add the remaining ricotta mixture and gently mix to combine.
  • Add 1 cup of the raspberries are very gently fold through.
  • Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
  • Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.
  • If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
  • Leave the cake to cool completely in the pan.
  • Remove from pan before serving and dust with icing sugar.
  • Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).

Thermomix Method

  • Preheat oven to 180 degrees celsius (170 fan forced). 
  • Grease a non-stick springform round cake pan (approx 20-22cm diameter) and set aside (you can use a non-springform pan, but I find they work best).
  • Place the plain flour, baking powder, sugar and salt into the TM bowl.
  • Press Turbo 5-10 times to sift. Remove and set aside in a separate bowl.
  • Place the butter into the TM bowl and melt on Speed 3, 80 degrees, for 2 minutes (or until completely melted).
  • Add the ricotta, vanilla and eggs. Mix on Speed 4 for 20 seconds (scraping down the sides of the bowl halfway through).
  • Reduce to Speed 1 and slowly add the dry mixture through the MC hole. Mix until just combined.
  • Add 1 cup of the raspberries are very gently fold through with a spatula.
  • Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
  • Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean. If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
  • Leave the cake to cool completely in the pan.
  • Remove from pan before serving and dust with icing sugar.
  • Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).

Nutrition

Calories: 339kcal | Carbohydrates: 48g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 208mg | Potassium: 181mg | Fiber: 2g | Sugar: 23g | Vitamin A: 8.6% | Vitamin C: 4% | Calcium: 11.3% | Iron: 10.2%