Raspberry, hazelnut & ricotta cake

Name: Raspberry, hazelnut & ricotta cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 100 g blanched hazelnuts; Vegetable oil or butter, for greasing; 200 g caster sugar; 175 g Essential Plain Flour; 2 tsp baking powder; ½ tsp salt; 3 Essential Free Range White Eggs; 250 g Essential Italian Ricotta; 1 tsp vanilla extract; 1 unwaxed lemon, zest, plus juice of 1⁄2; 240 g pack No.1 Speciality Raspberries; 100 g icing sugar; Double cream, whipped, to serve (optional)

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

5 out of 5 stars(2) Rate this recipe

Serves8
CourseCake
Prepare30 mins
Cook1 hr
Total time1 hr 30 mins

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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)

Method

Preheat the oven to 180oC, gas mark 4. Spread the hazelnuts over a baking tray and roast for 8-10 minutes or until golden, then set aside to cool. Meanwhile, lightly grease and line a 20cm round, springform cake tin with parchment.
Reduce the oven temperature to 170oC, gas mark 3. Put the toasted hazelnuts and 1 tbsp caster sugar in a small food processor and pulse until the nuts are finely ground. Combine in a mixing bowl with the remaining caster sugar plus the flour, baking powder and salt.
In a separate large mixing bowl, use an electric whisk to whisk together the eggs, ricotta, vanilla and lemon zest until soft and fluffy. Add the dry ingredients and gently fold together with a large metal spoon until combined. Tip 1/2 the cake batter into the tin, then scatter over 75g raspberries. Spoon the remaining batter over the top and scatter with another 75g raspberries. Bake for 45-50 minutes or until the cake is golden, risen and a skewer inserted into the centre comes out clean.
Mix the juice of 1/2 the lemon with the icing sugar and whisk until smooth, adding more lemon juice if liked. Allow the cake to cool in the tin completely, then drizzle over the icing and serve with the extra raspberries and a little whipped cream, if liked.