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Raspberry and ricotta cake


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Ingredients

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Raspberry and ricotta cake

  • 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
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Recipe's preparation

  1. Preheat oven to 180C. Grease a non-stick spring form round cake tin (approx. 20-22 cm diameter) and set aside.

  2. 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.

  3. Place butter into mixing bowl and melt 2 min/80C/speed 3, or until completely melted.

  4. 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.

  5. With blades turning on speed 1, slowly add reserved flour mixture through hole in mixing bowl lid, using spatula to assist.

  6. Mix 10 sec/speed 2, or until mixture is combined.

  7. Add 200 g raspberries and gently fold through with aid of spatula.

  8. Transfer mixture into prepared cake tin and place remaining raspberries on top.

  9. Cook for 50-60 minutes (180C), or until a skewer inserted into the centre comes out clean.

  10. Leave the cake to cool completely in the tin. Dust with icing sugar to serve.

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Accessories you need

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Tip

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.

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  • A great cake. Great for all my frozen raspberries...

    Submitted by Ctas on 20. May 2018 - 12:45.

    A great cake. Great for all my frozen raspberries that we coudn't eat over the summer and it's my workplace's favourite.

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  • DELICIOUS & quick and easy!...

    Submitted by RosalieN on 3. September 2017 - 08:28.

    DELICIOUS & quick and easy!
    Love this recipe, and have just made it using blueberries - worked a treat 😊

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  • Really enjoyed this thank you...

    Submitted by PinkSwan on 6. May 2017 - 14:45.

    Really enjoyed this, thank you.

    Agree with others that the flour mix doesn't mix in well by following instructions- but was fine when I increased to speed 4 for a few seconds.

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  • This was really yummy thanks!

    Submitted by emandab on 30. October 2016 - 21:23.

    This was really yummy thanks! I reduced the sugar by almost half and it was perfect.

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  • Love this cake. Always comes

    Submitted by golden on 27. June 2016 - 19:12.

    Love this cake. Always comes out perfect. 

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  • I have made this cake a few

    Submitted by Mdem on 29. January 2016 - 21:22.

    I have made this cake a few times and found it works best with 300 g ricotta otherwise it's dense and stodgy. With less ricotta it's delicious and had a nice texture 

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  • Amazing! Everyone loved it

    Submitted by Rosario Gang on 2. January 2016 - 21:06.

    Amazing! Everyone loved it (young and old) and my mum immediately made it for guests using her thermie

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  • Gorgeous flavour, will be a

    Submitted by mim370 on 28. December 2015 - 21:34.

    Gorgeous flavour, will be a regular for sure

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  • The family enjoyed this one. 

    Submitted by kyskreations on 23. November 2015 - 20:04.

    The family enjoyed this one.  dusted it with icing sugar warmed slightly & a dollop of double cream.

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  • This is delicious!! Made this

    Submitted by Liz Crick on 19. November 2015 - 11:48.

    This is delicious!! Made this and wow so moist and yummy very light to eat but you will definately eat until it's gone! New favourite

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  • This was to die for!! Light

    Submitted by superquilter55 on 21. October 2015 - 18:25.

    This was to die for!! Light and fluffy but a little dense on the bottom. Didn't matter though. Got very hard in the fridge. Will definitely make again. 

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  • I hadn't made anything like

    Submitted by gingerchef_jess on 2. October 2015 - 16:17.

    I hadn't made anything like this before, i think it turned out well. I only cooked it for 50min but i should have done it longer (the top was going very brown) as the bottom was a bit heavy but not sure if that was the ricotta settling. It was still yummy even though im not a fan of riccota cheese tmrc_emoticons.)

    Jess

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  • Very nice flavour, good cake

    Submitted by CeceG on 1. October 2015 - 09:36.

    Very nice flavour, good cake for a lunch/afternoon tea gathering. Don't overcook- becomes a bit dense/dry. Probably best to be a little bit under rather than over.

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  • I made this on the weekend

    Submitted by CaityBaileyW on 16. September 2015 - 13:34.

    I made this on the weekend and it was lovely. I added the zest of one lemon at step 4 for a bit extra. The texture turned out more like a baked ricotta cheesecake rather than crumb cake.

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  • Made this today....everyone

    Submitted by Alien on 6. September 2015 - 18:25.

    Made this today....everyone liked it  Cooking 7 thaks for sharing.... Oh son took a slab home with him.

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  • Very easy to make but took 1

    Submitted by Mez74 on 6. September 2015 - 16:34.

    Very easy to make but took 1 hour and 20 minutes to cook. The end result was nice enough but not something that really impressed me or my guests. 

    Hermie my Thermie Gentle stir setting

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  • This is sooooo delicious!!! I

    Submitted by Ange29 on 6. September 2015 - 09:00.

    This is sooooo delicious!!! I served it as pudding with whipped cream. Total Hit! Cant wait to make it again

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  • OMG!! This cake is amazing!!

    Submitted by Leesa72 on 3. September 2015 - 22:21.

    OMG!! This cake is amazing!! Thanks for sharing tmrc_emoticons.)

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  • Restaurant quality dessert.

    Submitted by Thermo007 on 27. August 2015 - 05:41.

    Restaurant quality dessert. Guests absolutely loved it and haven't stopped raving about it. Did need to finish off mixing dry ingredients - fold in with spatula worked fine.

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  • I found it hard to get the

    Submitted by gep67 on 25. August 2015 - 12:12.

    I found it hard to get the mixture to mix properly. Had to take it out of the TM and into a bowl. Not sure what I did wrong. The cake ended up very dense, not at all "cakey". I'll try it again and see if I made a mistake somewhere as it seems to have worked for everyone else. Still tasted good though!

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  • Super cake ! thank you for

    Submitted by FlissPrideaux on 23. August 2015 - 20:32.

    Super cake !

    thank you for sharing !  It was a very popular dessert last night .

    i used fresh rasoverrules and blueberries ...  It was spot on the hour to cook and I find my icon can be a bit slow .

    Fliss

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  • Amazing cake! lovely and soft

    Submitted by ishani on 22. August 2015 - 22:07.

    Amazing cake! lovely and soft

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  • had anyone made this came as

    Submitted by Bec Wall on 21. August 2015 - 21:32.

    had anyone made this came as gluten free?? Wondering if I can just substitute the flour for all purpose gluten free... 

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  • I read once to always leave

    Submitted by djcronulla on 17. August 2015 - 11:40.

    I read once to always leave berries frozen when incorporating so this is what I did.  I think they would disintegrate if thawed.  Mine took an hour to cook spot on.   Enjoy your cake..look forward to reading how you went.

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  • Just curious did you defrost

    Submitted by terri_78 on 17. August 2015 - 11:29.

    Just curious did you defrost the raspberries first or left them frozen? Haven't made this yet but want to tmrc_emoticons.D

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  • Wow!  This is probably the

    Submitted by djcronulla on 17. August 2015 - 08:11.

    Wow!  This is probably the best Thermomix cake I have made todate and that is saying something.  I reduced the sugar to 180 gms., used 200 gms frozen berries in the cake but bought a punnet of fresh for the top as I was having company and thought it may present better.   It did take a full 60 mins to cook in a 20 cm tin.   Served with fresh whipped vanilla cream.  Everyone agreed it was standout.  Thank you for recipe.  

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  • This cake is delicious and

    Submitted by Ms Cupcake on 16. August 2015 - 19:07.

    This cake is delicious and turned out beautifully in the end. I didn't give a 5 star rating for a few reasons. The amount of sugar is quite high. I would recommend 200g maximum. Also, I'm not sure it's necessary to add the dry ingredients first, remove them and add them back. It not only uses an extra bowl, but it didn't mix back in very successfully at such a low speed. Lastly, my cake took an hour and a quarter to cook and I have quite a hot oven.

    Having said all that, I will definitely make this cake again as the flavour is divine & all the problems I had are easy to iron out.

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  • Just made this, OMG it is so

    Submitted by Sallt on 16. August 2015 - 17:58.

    Just made this, OMG it is so yummo!! 

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  • For step 7, how much is the

    Submitted by hmbutler81 on 13. August 2015 - 17:48.

    For step 7, how much is the 'Xg' of raspberries meant to be?

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