Raspberry studded citrus ricotta cake

This cake doesn’t really need much of an introduction, only that its really, truly delicious! Light, fluffy, moist and lemony with bursts of raspberry. It speaks for itself.


180g softened butter
180g caster sugar
2 lemons zested
2 limes zested
4 eggs separated
250g ricotta
125g self raising flour
1 tsp baking powder
Small pun-net of raspberries


Preheat the oven to 180C. Grease a 20cm springform tin. Dust the bottom and sides with caster sugar. In your mixer cream the butter and sugar with the whisk attachment till light and fluffy. Beat in the egg yolks, lemon and lime zest and ricotta. In a clean bowl whisk the egg whites till stiff peaks appear. Fold them into the ricotta mixture. Slowly fold the flour and baking powder and spoon into the prepared tin. Sprinkle your raspberries over and bake for 35-40 minutes. Leave to cool and remove from the tin. Serve with a cup of coffee or freshly whipped cream.


One thought on “Raspberry studded citrus ricotta cake

  1. This cake looks so easy to make so I’m going to try it because I have some left over ricotta cheese from the last cheese cake I made. I shall post the picture on my blog. Thanks for visiting me and thanks for giving measurements in grams. I find that much easier to deal with. Have a lovely week!

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