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    Home » All Posts » Sweet » Cakes & Cupcakes » Thermomix Ricotta & Raspberry Cake

    Published: Sep 16, 2015 · Modified: Sep 23, 2023 by Lucy ·

    Thermomix Ricotta & Raspberry Cake

    3084 shares
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    A while ago, Thermomix Australia asked me to create a cake to promote their #ThermomixBakeOff competition. And so of course, I said yes. I mean, who wouldn't say yes to making a cake!!! Anyway, I ended up making a Thermomix Ricotta & Raspberry Cake - and you might have seen it in the Thermomix Australia newsletter or being featured on the Recipe Community.

    Thermomix Ricotta & Raspberry Cake

    Anyway, I love this cake. It's deliciously simple, tastes amazing and the raspberries give it the perfect balance. In other words, it's a really, really yummy cake.

    Thermomix Ricotta & Raspberry Cake

    This will take you no time at all to whip up (and yet it looks super impressive!). You can serve it at room temperature all by itself, or warm it up with a scoop of ice-cream or a dollop of cream.

    Thermomix Ricotta & Raspberry Cake

    What's your favourite cake to make in the Thermomix?

    Thermomix Ricotta & Raspberry Cake

    Thermomix Ricotta & Raspberry Cake

    The perfect Thermomix Ricotta & Raspberry Cake! A simple dessert cake that's just as delicious served warm or cold.
    4.77 from 30 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Western
    Prep Time: 10 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12 serves
    Calories: 306kcal
    Author: Lucy & Lauren
    Cost: $5

    Equipment

    • Thermomix
    • Oven

    Ingredients

    • 225 g plain flour
    • 240 g caster sugar
    • ½ teaspoon salt
    • 2 teaspoon baking powder
    • 3 eggs room temperature
    • 400 g ricotta cheese room temperature
    • 115 g butter melted
    • 2 teaspoon vanilla extract
    • 1 ¼ cups raspberries (fresh or frozen)
    • ¼ cup icing sugar to serve
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    Instructions

    • Preheat oven to 180 degrees celsius (170 if using fan forced). 
    • Grease a non-stick springform round cake pan (approx 20-22cm diameter) and set aside (you can use a non-springform pan, but I find they work best).
    • Place the plain flour, baking powder, sugar and salt into the TM bowl.
    • Press Turbo 5-10 times to sift.
    • Remove and set aside in a separate bowl.
    • Place the butter into the TM bowl and melt on Speed 3, 80 degrees, for 2 minutes (or until completely melted).
    • Add the ricotta, vanilla and eggs.
    • Mix on Speed 4 for 20 seconds (scraping down the sides of the bowl halfway through).
    • Reduce to Speed 1 and slowly add the dry mixture through the MC hole.
    • Mix until just combined.
    • Add 1 cup of the raspberries are very gently fold through with a spatula.
    • Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
    • Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.
    • If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
    • Leave the cake to cool completely in the pan.
    • Remove from pan before serving and dust with icing sugar.
    • Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).

    Nutrition

    Calories: 306kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 274mg | Potassium: 93mg | Fiber: 1g | Sugar: 23g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

     

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    Reader Interactions

    Comments

    1. Catherine says

      July 30, 2018 at 9:47 pm

      Just made this with halved fresh strawberries. Husband was very impressed!

      Reply
    2. cheryl says

      June 24, 2018 at 10:35 am

      Hi just wondering if you could make this in a bundt tin

      Reply
      • Lucy Mathieson says

        June 25, 2018 at 5:22 am

        Absolutely!

        Reply
    3. Hema says

      June 15, 2018 at 9:38 am

      Hi Lucy,

      Thanks for the recipe... I used Blueberries instead and turned out divine!

      Reply
    4. Hema says

      June 12, 2018 at 5:48 am

      Hi, can I use wild blueberries instead of raspberries?.. am making this cake tomorrow..

      thanks

      Reply
      • Lucy Mathieson says

        June 12, 2018 at 5:52 am

        Absolutely!

        Reply
    5. Shanshan says

      June 06, 2018 at 3:56 am

      Hi Lucy,

      I made it in muffins(12 of them) for school gathering, reduced sugar to 200g. Baked for 20mins. Come out beautifully! My little boy insists that he needs to try one when it’s still warm. Loved it! Thank u so much...

      Reply
      • Lucy Mathieson says

        June 06, 2018 at 5:17 am

        Great idea!!!

        Reply
    6. Binks says

      February 19, 2018 at 1:11 pm

      Hi there, just wondering...do you think I could use Morello Cherries instead of the raspberries?

      Reply
      • Lucy Mathieson says

        February 19, 2018 at 1:29 pm

        I can't see why not!

        Reply
    7. Irene says

      August 29, 2017 at 7:27 pm

      could this cake be placed in the freezer?

      Reply
      • Lucy Mathieson says

        August 30, 2017 at 5:40 am

        Yes - I would wrap it in plastic wrap, then foil and then place into an airtight container in the freezer for storage.

        Reply
    8. Linda says

      August 01, 2017 at 3:28 pm

      What temperature for a fan forced oven please?

      Reply
      • Lucy Mathieson says

        August 02, 2017 at 4:59 am

        170 degrees celsius. xx

        Reply
    9. Jane says

      July 21, 2017 at 9:15 pm

      Hi Laura,
      Thank you for the recipe. What temperature would you recommend the oven be for this recipe? Thanks so much

      Reply
      • Lucy Mathieson says

        July 22, 2017 at 10:19 am

        180 degrees celsius 🙂

        Reply
    10. Bridget says

      May 05, 2017 at 12:20 pm

      Looks fabulous! I am Just wondering how this would go using Gluten Free flour?

      Reply
      • Lucy says

        May 06, 2017 at 6:39 pm

        Hi there! I haven't personally made it with gluten-free flour so I'm not sure! Sorry!!

        Reply
    11. Laura says

      January 01, 2017 at 2:29 pm

      Smells delicious but don't know what I have done wrong. I put it in a 20cm springform tin - which in hindsight I am thinking was too small. I cant get the centre to cook. I left it in for an extra half an hour but then the sides started to smell like they were starting to burn so have pulled it out and covered the pan in foil and am hoping the middle will cook. Any ideas where I went wrong. Am still hoping it will taste great 🙂

      Reply
      • Lucy says

        January 03, 2017 at 6:23 am

        Hi Laura, this cake does take a while to cook and if you use a small pan you'll definitely find that you need to cover it in foil during cooking to stop it browning too much! xx

        Reply
    12. Jessica says

      August 16, 2016 at 8:53 am

      This is the best cake! Thank you so much x

      Reply
      • Lucy says

        August 17, 2016 at 6:32 am

        Thank you!!!! xx

        Reply
        • Donna Bown (not Brown) says

          November 15, 2016 at 10:48 am

          Can I replace the raspberries for blueberries in this raspberry & ricotta cake? Do you use the berries frozen or thawed?

        • Lucy says

          November 18, 2016 at 7:18 am

          Absolutely!!! And you can use fresh or frozen!

    13. Margaret says

      March 15, 2016 at 8:03 am

      This is amazing. I took it to work and the girls thought it was the best cake they had ever tasted.

      Reply
      • Lucy says

        March 16, 2016 at 8:45 am

        That's SO great to hear!!!

        Reply
    14. sammyd says

      February 20, 2016 at 5:03 am

      I didn´t have all the ricotta so did 250g ricotta and the rest double cream. It was excellent- thankyou!

      Reply
      • Lucy says

        February 21, 2016 at 1:37 am

        Fantastic!!!! Thats great to know! xx

        Reply
    15. Joanne T Ferguson says

      January 07, 2016 at 7:33 pm

      I made this recipe today to surprise a friend and it came out great! A keeper! I have posted photos of it via my personal and blog Facebook page as well as various Thermomix groups! Thank you!

      Reply
      • Lucy says

        January 08, 2016 at 7:04 am

        Oh thank you SO much!! xx

        Reply
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    4.77 from 30 votes (25 ratings without comment)

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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