RASPBERRY-AND-RICOTTA PUDDING CAKE “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.”
Serves 8 to 10 EASY GREAT VALUE
Preparation: 15 minutes
Baking: 1 hour, 25 minutes
self-raising flour 175 g almond flour 100 g caster sugar 220 g
full-cream milk ¼ cup
unsalted butter 125 g, melted and cooled
vanilla paste 2 t
free-range eggs 2
smooth ricotta 375 g
lemon 1, zested and juiced
fresh raspberries 250 g
vanilla ice cream or double-thick cream, for serving
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 is a perfect ‘coffee’ cake. Use white sesame seeds if you don’t have black ”
BLACK SESAME-AND-HONEY CAKE
This story is from the May 2020 edition of Woolworths TASTE.
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This story is from the May 2020 edition of Woolworths TASTE.
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