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Alison Roman’s raspberry and ricotta cake

Name: Alison Roman’s raspberry and ricotta cake
Prep time: 15 min
Cook time: PT55-65M
Total time: 1 h 10 min
Yield: Serves 8
Ingredients: Cooking spray to grease; 220g plain flour; 1 tbsp baking powder; 1 tsp sea salt flakes; 365g ricotta; 275g caster sugar; 3 large free-range eggs; ½ tsp vanilla extract; Finely grated zest 1 lemon, lime, grapefruit or orange (optional); 115g unsalted butter, melted; 340-450g raspberries or blackberries, fresh or frozen; Specialist kit; 23cm round cake tin

By: Alison Roman

Published: 24 May 23
Updated: 25 Mar 24

Alison Roman’s raspberry and ricotta cake

Alison Roman’s ricotta cake with raspberries swirled through the batter is a subtly-sweet bake. The perfect easy cake recipe for summer.

We’ve no doubt, you’ll also love our raspberry loaf cake.

Recipe taken from Sweet Enough by Alison Roman (Hardie Grant, £28)

Easy
June 2023

Test kitchen approved

Serves 8
Hands-on time 15 min. Oven time 55-65 min

Alison Roman’s ricotta cake with raspberries swirled through the batter is a subtly-sweet bake. The perfect easy cake recipe for summer.

We’ve no doubt, you’ll also love our raspberry loaf cake.

Recipe taken from Sweet Enough by Alison Roman (Hardie Grant, £28)

Vegetarian recipes

Nutrition: per serving

Calories: 572kcals
Fat: 27g (16g saturated)
Protein: 21g
Carbohydrates: 59g (37g sugars)
Fibre: 4.6g
Salt: 2.5g

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Ingredients

Cooking spray to grease
220g plain flour
1 tbsp baking powder
1 tsp sea salt flakes
365g ricotta
275g caster sugar
3 large free-range eggs
½ tsp vanilla extract
Finely grated zest 1 lemon, lime, grapefruit or orange (optional)
115g unsalted butter, melted
340-450g raspberries or blackberries, fresh or frozen

Specialist kit

23cm round cake tin

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Method

Heat the oven to 180°C fan/gas 4. Spray the cake tin with cooking spray and line with a round of baking paper.
Whisk together the flour, baking powder and salt in a large bowl. In a separate bowl, whisk the ricotta, 220g of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold this into the flour mixture until just combined. Fold in the melted butter, followed by half the berries, crushing them ever so slightly as you fold – you don’t want them to disappear into the batter, just distributed evenly to create a nice, streaky look – almost like tie dye.
Transfer the batter to the cake tin and scatter the remaining raspberries and 55g sugar over the top. Bake the cake for 55-65 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Leave to cool for at least 20 minutes before removing it from the tin.

Recipe from June 2023 Issue

Nutrition

Nutrition: per serving

Calories: 572kcals
Fat: 27g (16g saturated)
Protein: 21g
Carbohydrates: 59g (37g sugars)
Fibre: 4.6g
Salt: 2.5g

delicious. tips

“This cake is on the less-sweet side, precisely my intention,” says Alison Roman. “If you’re craving something a bit stickier, a bit sweeter, know that, in lieu of the unsweetened berries, this versatile batter can be baked with 315g jam or marmalade swirled in. The result will be a little sweeter and a bit more subtle in its delivery of the fruit, thanks to its more even distribution, but will still be very delicious and extremely snackable.”
The cake can be made up to 3 days in advance and kept wrapped at room temperature.