Waitrose and Partners
Raspberry, hazelnut & ricotta cake

Raspberry, hazelnut & ricotta cake

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

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

No lemon? Swap for 2 unwaxed limes or half a scrubbed orange - these fruits will work just as well.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,005kJ/ 478kcals

Fat

19g

Saturated Fat

6.6g

Carbohydrates

57g

Sugars

40g

Fibre

4g

Protein

17g

Salt

1.7g

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