Alison Roman's raspberry ricotta cake
makes
1 23cm cake
"This cake is the cake that started it all. This cake was the beginning of my love affair with simple one-bowl cakes. The recipe has given birth to many other cakes throughout the years. Some heavy on the citrus, some laced with coconut or cocoa powder. Some with fresh fruit, others swirled with jam (like the variation mentioned in the headnote to this recipe). Every time, it produces something that’s nothing short of spectacular – perhaps my favourite example of just how magical baking really is.”
Ingredients (10)
- Cooking spray, for greasing
- 220g plain flour
- 3 tsp baking powder
- 365g ricotta cheese
- 275g caster sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- Grated zest of 1 lemon, lime, grapefruit or orange (optional)
- 115g unsalted butter, melted
- 340-450g raspberries or blackberries, fresh or frozen
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 180°C/160°C fan-forced. Spray a 23cm round cake tin with cooking spray and line with baking paper. In a large bowl, whisk together the flour, baking powder and 1 tsp fine salt.
-
2.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 until just 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.
-
3.Transfer batter to cake tin and scatter remaining raspberries and 1/4 cup (55g) sugar over the top. (It might look like a lot of sugar – it is! But it’s necessary, promise.)
-
4.Bake for 55-65 minutes, until the cake is golden brown, and a skewer inserted into the centre comes out clean. Let cool for at least 20 minutes before unmoulding.
Recipe Notes
“This is on the less-sweet side, precisely my intention. If you’re craving something a bit stickier, a bit sweeter, in lieu of the berries, this versatile batter can be baked with 1 cup of jam or marmalade swirled in. 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.”
Eat with: A bowl of ricotta (sweetened or unsweetened) on the side.
This cake can be baked 3 days ahead, wrapped tightly in plastic wrap and stored at room temperature.
Reviews
Join the conversation
Log in Register