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Raspberry, ricotta cake with almond

March 23, 2018
Raspberry, ricotta and Almond cake


Rashberry and RIcotta cake (7 of 2)

Deep down in the labyrinths of the minds of many a good cook countless recipes lurk in the deepest recesses some occasionally vying for a notice and a recall. For the most part, getting them out is just a matter of knowing where to begin one’s search. Finding a little inspiration here and there with great ingredients & the local produce of the season is one of those aha! Moments, when ones search all of a sudden seems to have found a bread crumb trial to follow.

Now this cake with fresh ricotta paired with almond meal and raspberry was something that caught  my attention. This was an interesting find from a lovely journal I had read somewhere between waiting to pick the kids up from school and wrapping up my work for the day. I was certain this would live up to my expectations and would be a great idea to share with you my dear readers.vThis moist and dense cake will certainly be included in my favourites section and it will make a grand addition to any lively family gathering.

I am also sharing a bit of sneak peek into my life behind this blog. If you are following me on Instagram. You would know what I am talking about. Last couple of weeks I had such a wonderful experience working in a studio with a fantastic team of likeminded people. This project is all about creating a recipe book by a very well known Aussie author and the recipes are tested and styled and photographed in an amazing studio. Honestly, what more could I ask for?




Working with a leading stylist and a photographer and well-known author was of one of my favourite dreams come true. I have had heard the saying “dreams actually true when you visualise and construct it in its tiniest of details in your brain” and this is exactly how the real thing played out to be. You can imagine how thrilled I must have been.

So with this all this happening with me right now and yeah as I had mentioned earlier, I am in process of setting up my own personal space a studio of my own. Things are looking very positive this year and thanks to all my beautiful readers for showering in lots of love and well wishes, I am in my flow.

Easter is round the corner with family gatherings high on the list, to entertain and be entertained I promise you this cake will certainly score good brownie points for you from everyone around. Try it and let me know. Creamy ricotta paired with irresistible tartness of raspberry and nutty flavour from almond meal for delicious rich moist cake.

Rashberry and RIcotta cake (8 of 2)

Rashberry and RIcotta cake (7 of 1)

Rashberry and RIcotta cake (11 of 5)

Rashberry, Ricotta and almond cake

Receipe adapted from Superfoodideas

  • 1 cup castor sugar
  • 125g melted butter
  • 2 tsp vanilla extract
  • 3 eggs
  • 375g home made ricotta ( drained )
  • 1 1/4 self raising flour
  • 3/4 cup Almond meal
  • 1 cup frozen Rashberry

Grease and line a 20 cm spring form pan. Whisk butter, sugar and eggs with a balloon whisk until light and fluffy. Add almond meal, flour ricotta cheese. Combine all the ingredients and stir in the frozen raspberries. Pour into the lined baking pan. Bake them in a preheated oven of 160 'C for 1 hour and 10 minutes.

Remove the pan and let it rest for 10 minutes. Slice and serve with fresh raspberries or double cream.



To make fresh ricotta, Boil 4 cups of full fat milk with 1 cup of fresh cream. Add 1 to 2 tsp of vinegar when they reach the boiling point. Use a muslin cloth to drain.




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