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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

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.
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.

Raspberry and almond ricotta dessert cake

How to make Raspberry and almond ricotta dessert cake

Ingredients

Method