Tasty raspberry and almond ricotta cake

If you’ve got a special occasion coming up then this mouthwatering raspberry cake is absolutely perfect for bringing along! With a list that’s full of quick and easy ingredients, nothing else quite beats this fresh dessert.

Even if you don’t have anywhere to go, this delicious cake is perfect for just whipping up and enjoying all on your own. And if you have some leftovers, try wrapping it up and popping it in the freezer to enjoy at a later date. Yum!

Ingredients

• 1 cup caster sugar
• 125g butter, softened
• 2 teaspoons vanilla extract
• 2 eggs
• 375g smooth ricotta
• 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
• 300ml thickened cream, whipped, to serve

Method

1. Preheat oven to 160C/140C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with 2 layers of baking paper.
2. Whisk sugar, butter and vanilla together until well combined. Add eggs, 1 at a time, whisking until just combined. Add ricotta. Whisk to combine. Stir in flour, almond meal and milk. Fold in 1 cup raspberries. Spoon mixture into prepared pan. Level top with a spatula. Sprinkle with remaining raspberries, pushing slightly into the batter.
3. Bake for 1 hour 25 minutes or until a skewer inserted into centre of cake comes out clean. Cool in pan for 1 hour. Turn, top-side up, onto a wire rack lined with baking paper to cool completely. Dust with icing sugar. Serve with whipped cream.