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What you’ll need

almond meal

1 cup almond meal (freshly roasted and ground makes a big difference)


185g Healthy Baker Self Raising Flour


1 pinch salt


200g butter, softened

caster sugar

¾ cup caster sugar


3 egg, room temperature

ricotta cheese

200 g ricotta cheese

mixed berries

1 cup mixed berries

demerara sugar

3 tablespoon demerara sugar


Preheat oven to 160C and grease and line a 23-24cm springform cake tin.


Combine the almond meal, flour, baking powder, spices and salt in a bowl and whisk to combine and get rid of any lumps.


In the bowl of an electric mixer with paddle attachment, cream the butter and sugar together for five minutes or until pale and fluffy. Add the eggs, one at a time, beating well between each addition.


Fold in the flour mixture then the ricotta. Transfer to the cake tin and smooth the top. Dot with the berries, sprinkle with the demerara sugar and bake for one hour or until cake is just pulling away from the tin’s sides and feels slightly firm to the touch.