This season on Open Homes Australia, Adam Swanson is cooking up some wonderful recipes with La Casa Del Formaggio Cheeses. His second recipe is for Gluten Free Raspberry and Ricotta Cake. Trust us, you will not miss the gluten as the ricotta makes this cake light and fluffy!
| 250g | Smooth Ricotta |
| 1/4 cup | corn flour |
| 1.5 cups | gluten free plain flour |
| 1/2 cup | caster sugar |
| 1/2 tspn | baking soda |
| 1.5 tspn | baking powder |
| pinch of salt | |
| 4 Tbsp | unsalted butter, at room temperature |
| 3 | eggs, lightly beaten, at room temperature |
| 1 Tbsp | vanilla bean paste |
| 1 punnet | fresh raspberries |
| 1/4 cup | icing sugar |
| 1 | Preheat oven to 160C and grease a 9-inch round cake tin. |
| 2 | Place flours, sugar, baking soda, baking powder, and salt in a large bowl and mix together. |
| 3 | One by one, place butter, eggs, ricotta and vanilla into a bow, gently mixing to combine after each one. Softly fold in half the amount of raspberries, trying not to crush them. |
| 4 | Pour mix into the cake tin and scatter remaining raspberries over the top of mix, gently pushing each one in. |
| 5 | Bake for around 40 to 45 minutes. Checking by placing a wooden skewer into the cake and it should come out nice and easy. |
| 6 | Allow cake to cool for 10 minutes, turn out and dust the top with icing sugar. Slice and serve. |
Related Products
Similar Recipes
