Easy, delicious raspberry ricotta cake!

This raspberry and ricotta cake is one my grandma always used to make for us as children. She would put
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This raspberry and ricotta cake is one my grandma always used to make for us as children. She would put mulberries in it during mulberry season too!  It’s easy, yummy and goes down a treat with a cup of tea.

INGREDIENTS

  • 1½ cups plain flour
  • 1 cup caster sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 3 eggs, ideally left on the bench to be room temperature
  • 450g ricotta cheese, room temperature
  • 115g butter, melted
  • 2 tsp vanilla extract
  • 1/2 cups raspberries – frozen is ok but fresh is better!
  • ¼ cup icing sugar, for sprinkling over at the end
INSTRUCTIONS
  1. Heat the over to 180 degrees.  Preheat oven to 180 degrees celsius.
  2. Grease your choice of a springform pan or a line a glass pyrex (my preference but perhaps not as pretty).
  3. Sift the flour, salt and baking powder to combine
  4. Add the sugar and mix dry ingredients together in a bowl.
  5. In another bowl, mix the ricotta cheese, vanilla, eggs and butter.
  6. In stages, combine the wet and dry ingredients from both bowls.
  7. Then add most of the raspberries to the mixture, but dont mix too roughly – we don’t want to crush them.  (Keep a few raspberries for the top)
  8. Pour the mixture into the cake tin or pyrex and poke the other raspberries into the top of the cake so you can see them just sticking up.
  9. Bake for 50-55 minutes – check for finished with a skewer test.
  10. Cool in the pan then remove.
  11. To make it look pretty before serving, dust with icing sugar or if you choose you can serve with a berry coulis by blending some raspberries with several tablespoons of boiled water

This recipe is one to share – or keep secret – depending on how you feel about great recipes!

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