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Raspberry and ricotta cake
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125g unsalted butter, at room temperature
125g caster sugar
1 egg
185g plain flour, plus extra for dusting
1 tsp baking powder
250g ricotta
3 tbsp honey
1 tsp vanilla extract
1 lemon, grated zest
3 tbsp mixed cut peel
300g raspberries
3 tbsp icing sugar
Typical values per serving:
Energy |
2100.368kJ 502kcals |
---|---|
Fat | 23.6g |
Saturated Fat | 14.5g |
Carbohydrate | 67.9g |
Sugars | 41.4g |
Salt | 0.4g |
This recipe was first published in Thu Mar 24 17:22:55 GMT 2011.
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