Thermomix Ricotta & Raspberry Cake

Thermomix Ricotta & Raspberry Cake

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!
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 1 1/2 cups (225g) plain flour
  • 1 cup (240g) caster sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3 eggs , room temperature
  • 1 1/2 cups (approx 400g) ricotta cheese, room temperature
  • 115 g butter , melted
  • 2 tsp vanilla extract
  • 1 1/4 cups raspberries (fresh or frozen)
  • 1/4 cup icing sugar , to serve

Instructions

  1. Preheat oven to 180 degrees celsius (170 if using fan forced). 

  2. 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).
  3. Place the plain flour, baking powder, sugar and salt into the TM bowl.
  4. Press Turbo 5-10 times to sift.
  5. Remove and set aside in a separate bowl.
  6. Place the butter into the TM bowl and melt on Speed 3, 80 degrees, for 2 minutes (or until completely melted).
  7. Add the ricotta, vanilla and eggs.
  8. Mix on Speed 4 for 20 seconds (scraping down the sides of the bowl halfway through).
  9. Reduce to Speed 1 and slowly add the dry mixture through the MC hole.
  10. Mix until just combined.
  11. Add 1 cup of the raspberries are very gently fold through with a spatula.
  12. Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
  13. Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.
  14. If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
  15. Leave the cake to cool completely in the pan.
  16. Remove from pan before serving and dust with icing sugar.
  17. Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).

 

Comments 33

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

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  1. 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 🙂

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      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

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

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

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  3. 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…

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  4. 5 stars
    I’ve been using this recipe now a few years and have recently started stiring thru caramel (rather than blueberries) as the cake texture is just perfect! Have done apple, strawberry, blueberry, jam, chocolate swirl – and they’ve alllll turned out perfectly!

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