Raspberry Lime And Ricotta Cake Food
RASPBERRY, LIME AND RICOTTA CAKE
From Australian Women's Weekly cooking show by chef Diane Temple. Add the raspberries while still frozen so they don't bleed into the cake.
Provided by Lee_tah
Categories Dessert
Time 1h10m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C (350F) or 160°C fan-forced. Grease and line a 20cm round cake pan.
- Cream together ricotta cheese, sugar, lime rind and coconut extract. Mix until smooth and creamy, them add egg yolk. In another bowl, mix flour and coconut macaroon crumbs. Fold in the flour mix alternatively with the milk until combined. Beat egg whites to firm peaks. Fold egg whites into the cake mixture. Spoon into prepared pan and sprinkle throught frozen raspberries. Spread batter evenly around pan.
- Bake for about 50 minutes or until a toothpick comes out clean. If the cake starts to get too dark, cover with foil while baking.
- Leave in the cake pan five minutes before taking out and cool on a wire rack. Dust with icing sugar for serving.
Nutrition Facts : Calories 207.8, Fat 3.3, SaturatedFat 1.9, Cholesterol 35.2, Sodium 252.7, Carbohydrate 39.9, Fiber 0.9, Sugar 25.2, Protein 4.9
RASPBERRY CAKE
Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.
Provided by Samuel Goldsmith
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
- Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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