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

    Published: Sep 16, 2015 · Modified: Nov 2, 2017 by Lucy ·

    Thermomix Ricotta & Raspberry Cake

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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.
    4.87 from 22 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: 8
    Calories:
    Author: Lucy & Lauren
    Cost: $5

    Equipment

    • Thermomix

    Ingredients

    • 1 ½ cups (225g) plain flour
    • 1 cup (240g) caster sugar
    • ½ teaspoon salt
    • 2 teaspoon baking powder
    • 3 eggs , room temperature
    • 1 ½ cups (approx 400g) 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

    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).
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

     

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    Reader Interactions

    Comments

    1. Nicole says

      July 14, 2022 at 1:59 pm

      5 stars
      Easy to make & delicious.

      Reply
    2. Larraine says

      June 14, 2021 at 1:25 pm

      5 stars
      Just pulled this cake out of the oven. Made it gluten free with 1 cup almond meal 1/2 cup GF flour. Also added lemon zest. Cooling in pan now. Cannot wait to sample

      Reply
      • Lucy says

        June 15, 2021 at 8:01 am

        Fantastic!

        Reply
      • Robyn says

        May 29, 2022 at 5:24 pm

        Thanks for GF tip

        Reply
      • Amanda says

        December 16, 2022 at 3:49 pm

        How did the gf version go?

        Reply
    3. Justine says

      May 20, 2021 at 8:43 pm

      Do I use smooth ricotta in the container or fresh ricotta from the deli?

      Reply
      • Lucy says

        May 21, 2021 at 9:05 am

        I generally use the smooth ricotta in the container 🙂

        Reply
    4. Angela Dyer says

      October 01, 2020 at 1:56 am

      Looks delicious. Would love to make it.

      Reply
    5. Sally says

      July 06, 2020 at 5:26 am

      Is mixing on speed 1 while adding the dry ingredients correct? The thermomix has been on for 5 minutes and it's not mixing through. I've turned it to speed 2 and it's a bit better. How long should it be mixing for?

      Reply
      • Lucy says

        July 06, 2020 at 7:57 am

        Hi Sally, it depends how slowly you add the dry ingredients. If you do it slowly, it should mix through at Speed 1, but if not, Speed 2 is fine. Just continue mixing for as long as needed until just combined xx

        Reply
    6. Amy says

      May 23, 2020 at 8:27 pm

      5 stars
      Delicious
      Moist
      Easy
      Served four very happy adults- because it was so good we needed seconds and thirds

      Reply
      • Lucy says

        May 24, 2020 at 10:30 am

        Fantastic!!

        Reply
    7. Erin says

      August 27, 2019 at 9:43 am

      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!

      Reply
      • Lucy says

        August 27, 2019 at 10:04 pm

        Wow - they all sound great!

        Reply
      • Samantha says

        May 19, 2022 at 9:14 am

        Just tried this recipe yesterday and it tastes great! I had the same issue as Sally about adding the dry ingredients and had to continue to mix for about 5 min. I realise now I will need to add even more slowly next time.

        I was worried about using a springform(the leaking) and used a square pan instead and it still looks great! Thanks ladies!

        Reply
    8. Christina Panou says

      December 22, 2018 at 2:36 pm

      Looking forward to making this! Just wondering how far in advance you could make the cake without freezer time?

      Reply
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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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