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Raspberry-and-ricotta pudding cake

Cake recipes

Raspberry-and-ricotta pudding cake

1 hour, 25 minutes

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Raspberry-and-ricotta pudding cake

By Abigail Donnelly

Serves 8 - 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour, 25 minutes

Ingredients

175 g self-raising flour
100 g almond flour
220 g caster sugar
1/4 cup full-cream milk
125 g unsalted butter, melted and cooled
2 t vanilla paste
2 free-range eggs
375 g smooth ricotta
1 lemon, zested and juiced
250 g fresh raspberries
vanilla ice cream or double-thick cream, for serving

Method

1. Preheat the oven to 160°C and grease a 23 x 23 cm cake tin.
2. Sift the flour into a large bowl, add the remaining dry ingredients and mix well.
3. Add the wet ingredients and combine.
4. Pour into the greased cake tin, stud with the raspberries and bake for 1 hour and 25 minutes until the edges start to brown and the middle is still pale.
5. Serve with ice cream or double-thick cream.

Cook’s note: A 21 or 25 cm cake tin will also work for this recipe. This cake has a gooey, pudding-like texture and can be served warm or cold with vanilla ice cream or double-thick cream. It’ll keep for a week in the fridge in an airtight container.

Find more cake recipes here.

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