SALE

Raspberry Ricotta Cake by Alison Roman

Gemma Leslie

From the chef and author that brought us #TheStew, #TheCookies, and #ThePasta, say hello to #ThePoster. This is Alison Roman’s Raspberry Ricotta Cake—the recipe that reignited her love affair for simple desserts and baking.

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Made in collaboration with Hardie Grant to celebrate the launch of Alison’s new book and New York Times bestseller 'Sweet Enough'.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.

Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Raspberry Ricotta Cake
Raspberry Ricotta Cake
Raspberry Ricotta Cake
Raspberry Ricotta Cake
Raspberry Ricotta Cake
Raspberry Ricotta Cake

Collaborator

Gemma Leslie
 Melbourne 

Gemma Leslie

Artist
 Food For Everyone 
Gemma Leslie is an Australian artist and the founder of Food For Everyone.   Her work is largely inspired by the simple pleasures of everyday homescapes, with a particular focus on food. Working primarily in paint mediums, her style is imbued with playful simplicity— characterised by organic silhouettes, vibrant colour, and still-life scenes.   With a professional background in graphic design and marketing, Gemma's passion for art and food naturally evolved into Food For Everyone. Through Food For Everyone, Gemma collaborates with chefs and other artists to transform recipes into culinary posters.
Alison Roman
 New York, USA 

Alison Roman

Chef
  
Alison Roman is a New York–based cook, writer, and author of the New York Times bestselling cookbooks Nothing Fancy, Dining In and most recently Sweet Enough. She is the creator of a YouTube series called Home Movies, and the author of a bi-weekly newsletter titled A Newsletter.  In a previous life, Alison was a classically trained pastry chef and after having worked in restaurants, pivoted to food writing, home cooking, and recipe development for publications like Bon Appetit and The New York Times. Alison’s recipes have become so renowned they are often referred to as simply #TheCookies, #TheStew and #ThePasta cementing their legendary status in home kitchens.Portrait Credit - Chris Bernabeo
Alison Roman's Raspberry Ricotta Cake

Taste For It

Alison Roman's Raspberry Ricotta Cake

Snack Dessert
  • 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.

  • 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
  • 340450g raspberries (or blackberries), fresh or frozen

Step 1.
Preheat the oven to 180C. Spray a 23cm round cake tin with cooking spray and line with a round of baking paper.
Step 2.
In a large bowl, which together the flour, baking powder and salt.
Step 3.
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.
Step 4.
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.)
Step 5.
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.

Alison Roman's Raspberry Ricotta Cake

  • Prep: 15 mins
  • Cook: 55 mins, plus cooling
  • Serves: Makes on 23cm cake

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
  • 340450g raspberries (or blackberries), fresh or frozen

Method

Step 1.
Preheat the oven to 180C. Spray a 23cm round cake tin with cooking spray and line with a round of baking paper.
Step 2.
In a large bowl, which together the flour, baking powder and salt.
Step 3.
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.
Step 4.
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.)
Step 5.
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.

Marquee

We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!

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