ONE-BOWL WONDERS

Do you avoid baking because, frankly, you hate the mess? We get it. So we challenged Abigail Donnelly to the ultimate one-bowl bake-off. (The icing doesn’t count.) Now dust offthat mixer and get cracking

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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.”

“This will keep in the fridge for a week 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.