Raspberry and almond ricotta dessert cake

 

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

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METHOD

•Step 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.

•             Learn how to use baking paper to line a round cake tin

•Step 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.

•Step 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.