Ricotta Cake

Perfect for lingering summer afternoons, Natasha Liviero pairs seasonal berries with an easy bake that brings a burst of tangy freshness to the table.

Photographs: Natasha Liviero

Text: Natasha Liviero

Ricotta Cake

(Makes 1 x 23cm cake)

Ingredients:

1 lemon, finely zested

1 lime, finely zested

160g castor sugar

130g flour

10g baking powder

½ tsp salt

50g almond flour

3 XL eggs

80g vegetable oil of your choice

50g lemon juice

250g ricotta cheese

10g vanilla extract/paste

40g almonds, toasted until lightly browned

400g fresh raspberries and blackberries

Edible flowers (optional)

Method:

1. Preheat the oven to 1700C (fan) and line the bottom and sides of a 23cm round baking tin.

2. Add the zest and sugar to a large bowl and rub between your fingertips until fully combined and fragrant.

3. Sift the flour, baking powder and salt into the sugar bowl. Add the almond flour and mix until combined.

4. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs, oil, lemon juice, ricotta, and vanilla on medium speed until light and creamy.

5. By hand, with a wooden spoon, mix in the flour mixture until just combined.

6. Pour the batter into the prepared baking pan, smooth the surface and sprinkle with slivered almonds, if using.

7. Bake for 30-32 minutes, or until a toothpick inserted into the centre of the cake comes out clean. The surface will naturally crack.

8. Rest in the tin for 15 minutes before unmoulding and placing onto a cooling rack to cool completely.

9. Top with fresh berries and edible flowers just before serving.

Notes:

• Top with any seasonal berries of your choice and freshly whipped cream, if desired.

• If baked with the almond slivers, it also works well with just a sprinkling of icing sugar.

• Store in an airtight container for up to 3 days.