Raspberry Ricotta Cake Recipe
A super light and fluff cake, with a subtle vanilla and lemon flavours and bursts of juicy raspberries. Enjoy this cake warm as a dessert, or cold for afternoon tea.
Servings: 10 slices
Ingredients
- 150 g butter (softened)
- 50 ml olive oil
- 175 g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 lemon (zest only)
- 220 g gluten free self-raising flour
- 0.25 xanthan gum
- 2 tsp baking powder
- 250 g ricotta
- 250 g fresh raspberries
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. Grease and line a 20cm round baking tin.
- Add the butter, olive oil and caster sugar to a large mixing bowl and beat together.
- Add the eggs, vanilla extract and lemon zest and beat again until just combined.
- Add the gluten free flour, baking powder and xanthan gum. Beat together until just combined.
- Add the ricotta cheese and beat again until you have a smooth, very thick cake batter.
- Fold in the raspberries carefully (I reserve a few to put on the top) and then pour into your lined cake tin. Smooth out and press the final raspberries into the top.
- Bake for 55-60 minutes in the centre of the oven, until well risen and a skewer in the centre comes out clean.
- Cool and dust with icing sugar to serve warm or cold.
Video
Notes
- This cake will keep for up to 3 days in an airtight container. You can also freeze it and defrost a slice when you fancy it!
Nutrition
Serving: 1slice | Calories: 360kcal | Carbohydrates: 37g | Protein: 7g | Fat: 22g | Fiber: 4g | Sugar: 20g
