- 225 g plain flour
- 2 tsp baking powder
- 240 g caster sugar
- 1/2 tsp salt
- 115 g Butter
- 400 g ricotta cheese, room temperature
- 2 tsp vanilla extract
- 3 eggs, room temperature
- 300 g raspberries, fresh or frozen
- 100 g icing sugar, to serve
Preheat oven to 180C. Grease a non-stick spring form round cake tin (approx. 20-22 cm diameter) and set aside.
Place the flour, baking powder, sugar and salt into mixing bowl and Turbo/1 sec/5-10 times. Transfer into a bowl and set aside.
Place butter into mixing bowl and melt 2 min/80C/speed 3, or until completely melted.
Add ricotta, vanilla and eggs and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula. Further mix 10 sec/speed 4.
With blades turning on speed 1, slowly add reserved flour mixture through hole in mixing bowl lid, using spatula to assist.
Mix 10 sec/speed 2, or until mixture is combined.
Add 200 g raspberries and gently fold through with aid of spatula.
Transfer mixture into prepared cake tin and place remaining raspberries on top.
Cook for 50-60 minutes (180C), or until a skewer inserted into the centre comes out clean.
Leave the cake to cool completely in the tin. Dust with icing sugar to serve.
If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
Store the cake in a sealable container, in the refrigerator for up to 3 days (bring to room temperature before serving).
Serve this cake on it's own or with a dollop of cream or yoghurt. It's also delicious served warm with custard or ice cream.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.