Gluten Free Raspberry and Ricotta Cake


8 serves
1 hour


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!


facebook twitter pinterest




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

Digital Recipe Book


Let’s celebrate 35 years of La Casa Del Formaggio together!

So much has changed over the last 35 years, but one thing that will always remain the same, is our uncompromising commitment to quality.

This cookbook has been designed to share and celebrate the special moments with family and friends. Explore new and traditional ways to use our fresh cheese with recipes like the Fettucine alla Sorrentina and our cheesy Mozzarella Arancini Balls. In traditional Italian style, bring everyone together for a coffee and cake – the Tiramisu is always a classic in our house.

Enjoy our family tradition, from our home to yours since 1988.