Raspberry-and-ricotta pudding cake

Raspberry-and-ricotta pudding cake

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8 - 10
  • Easy
  • 15 minutes
  • 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

Cooking Instructions

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. 

 

View this post on Instagram

 

A post shared by Woolworths TASTE Magazine (@wwtaste)

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes

Comments