Stone Fruit & Raspberry Ricotta Cake

11 December 2020

Stone Fruit & Raspberry Ricotta Cake

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Stone Fruit & Raspberry Ricotta Cake
Servings
serves
Ingredients
  • Preheat oven to 180C . Line the bottom of the tin with grease proof paper and brush sides with butter. 160C fan forced
  • Mix flour with baking powder and sift. Set aside.
  • in Mix flour with baking powder and sift. Set aside. mixing well after each addition. Then start adding Ricotta - 2 Tablespoons at a time - mix well after each addition (paddle attachment, low-medium speed, or handheld mixer - low speed). Add flour -2 turns and mix gently (lowest speed) only until combined and no flour pockets remain. Set the mixture aside. In a separate bowl beat egg whites until fluffy (1 minute) then add remaining part of sugar (90g) and beat until firm (2-3 minutes), at the end add coarse salt and beat for few seconds. Fold beaten egg whites into the Ricotta mixture. Pour the batter into the tin, gently place fruit on top (make sure there are some spaces in-between so that the cake has a chance to puff up)., in 3 lots
  • in Bake at 180C for 50 minutes. When baked open oven door and let the cake coolthe oven for 10 minutes then take out and give the tin a little bang. The cake is going to deflate around 1 - 2cm when cooling. Run thin knife around the edges to loosen, let it cool for 15-20 minutes, sprinkle with icing sugar and serve. It tastes great when still warm or chilledthe fridge for few hours., 160C fan forced
Servings
serves
Ingredients
  • Preheat oven to 180C . Line the bottom of the tin with grease proof paper and brush sides with butter. 160C fan forced
  • Mix flour with baking powder and sift. Set aside.
  • in Mix flour with baking powder and sift. Set aside. mixing well after each addition. Then start adding Ricotta - 2 Tablespoons at a time - mix well after each addition (paddle attachment, low-medium speed, or handheld mixer - low speed). Add flour -2 turns and mix gently (lowest speed) only until combined and no flour pockets remain. Set the mixture aside. In a separate bowl beat egg whites until fluffy (1 minute) then add remaining part of sugar (90g) and beat until firm (2-3 minutes), at the end add coarse salt and beat for few seconds. Fold beaten egg whites into the Ricotta mixture. Pour the batter into the tin, gently place fruit on top (make sure there are some spaces in-between so that the cake has a chance to puff up)., in 3 lots
  • in Bake at 180C for 50 minutes. When baked open oven door and let the cake coolthe oven for 10 minutes then take out and give the tin a little bang. The cake is going to deflate around 1 - 2cm when cooling. Run thin knife around the edges to loosen, let it cool for 15-20 minutes, sprinkle with icing sugar and serve. It tastes great when still warm or chilledthe fridge for few hours., 160C fan forced
Festive, Stone Fruit
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