- Snack |
- Dessert
Alison Roman's Raspberry Ricotta Cake
- 15 mins
|
- 55 mins, plus cooling
|
- Makes on 23cm cake
This cake is on the less-sweet side, precisely my intention. If you’re craving something a bit stickier, a bit sweeter, know that, in lieu of the unsweetened berries, this versatile batter can be baked with 1 cup of jam or marmalade swirled in (any of your choice). The result will be a little sweeter and a bit more subtle in its delivery of the fruit, thanks to its more even distribution, but will still be very delicious and extremely snackable.
This cake is on the less-sweet side, precisely my intention. If you’re craving something a bit stickier, a bit sweeter, know that, in lieu of the unsweetened berries, this versatile batter can be baked with 1 cup of jam or marmalade swirled in (any of your choice). The result will be a little sweeter and a bit more subtle in its delivery of the fruit, thanks to its more even distribution, but will still be very delicious and extremely snackable.
Ingredients
- cooking spray, for greasing
- 220g plain flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 365g ricotta cheese
- 275g sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- Grated zest of 1 lemon, lime, grapefruit or orange (optional)
- 115g unsalted butter
- 340-450g raspberries (or blackberries), fresh or frozen
Steps
- Preheat the oven to 180C. Spray a 23cm round cake tin with cooking spray and line with a round of baking paper.
- In a large bowl, which together the flour, baking powder and salt.
- In a medium bowl, whisk the ricotta, 220g of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold into the flour mixture just until blended. Fold in the melted butter, followed by half the raspberries, crushing them ever so slightly as you fold — you don't want them to disappear into the batter, just distributed evenly to create a nice, streaky look, almost like tie-dye.
- Transfer the batter to the cake tin and scatter the remaining raspberries and 55g sugar over the top. (It might look like a lot of sugar — it is! But it's necessary, promise.)
- Bake until the cake is golden brown, and a tester or toothpick inserted into the centre comes out clean, 55-65 minutes. Let cool for at least 20 minutes before unmoulding.
This is an edited extract from Sweet Enough by Alison Roman, photography by Chris Bernabeo. Hardie Grant Books, RRP $55. Shop at your local indie bookstore.
