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!




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.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!