Summer Berry and Ricotta Cake
Serves 6-8 • Prep 15 mins • Cooking 45 mins
This is a really beautiful cake to serve for a summers’ evening pudding (with cream or ice cream) or have ready for morning or afternoon teas. You could swap the berries with figs, peaches, any other seasonal fruit. And if you like, the almond meal could be swapped for ground walnuts or hazelnuts.
What you’ll need
1 cup almond meal (freshly roasted and ground makes a big difference)
185g Healthy Baker Self Raising Flour
1 pinch salt
200g butter, softened
¾ cup caster sugar
3 egg, room temperature
200 g ricotta cheese
1 cup mixed berries
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.
