Raspberry, hazelnut & ricotta cake
Waitrose and Partners

Raspberry, hazelnut & ricotta cake

Moist, fruity, and ultra-delicious, this is wonderful with lightly whipped cream for a winning teatime treat.

    • Serves8
    • CourseCake
    • Prepare30 mins
    • Cook1 hr
    • Total time1 hr 30 mins

    Ingredients

    • 100g blanched hazelnuts
    • Vegetable oil or butter, for greasing
    • 200g caster sugar
    • 175g Essential Plain Flour
    • 2 tsp baking powder
    • ½ tsp salt
    • 3 Essential Free Range White Eggs
    • 250g Essential Italian Ricotta
    • 1 tsp vanilla extract
    • 1 unwaxed lemon, zest, plus juice of 1⁄2
    • 240g pack No.1 Speciality Raspberries
    • 100g icing sugar
    • Double cream, whipped, to serve (optional)