This cake is deliciously moist, packed with tangy berries and tempered with the slightly sour notes of ricotta. A perfect afternoon tea delight.
10-12 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients
1 1/2 cups plain flour
1 cup sugar
2 tsp baking powder
3/4 tsp salt
3 large eggs
1/2 tsp vanilla extract
375g smooth low-fat ricotta
116gunsalted butter, melted
1 cup frozen berries + 1/2 cup
Method
Preheat the oven to 180°C. Line a 24cm cake tin with baking paper and lightly coat with cooking spray.
Mix the flour, sugar, baking powder, and salt together in a small-ish bowl, combining well.
Crack the eggs into a medium bowl, add the vanilla, and whisk together with a fork.
Add the ricotta and use a spatula to gently stir until the mixture is smooth.
Fold in the dry ingredients, bit by bit until combined.
Fold in the melted butter and mix well until all ingredients are incorporated.
Tip in the cup of berries, still frozen, and gently mix them in, trying not to bruise or crush the berries.
Scrape the mixture into the cake tin. Scatter the additional 1/2 cup raspberries over the top of the mixture, lightly pressing on any large berries.
Bake for around 60 minutes, until the edges are golden brown and a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the pan for half an hour before gently removing.
Serve with a dollop of cream or vanilla yoghurt.
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