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.
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.
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.
What's your favourite cake to make in the Thermomix?
Thermomix Ricotta & Raspberry Cake
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
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
Catherine says
Just made this with halved fresh strawberries. Husband was very impressed!
cheryl says
Hi just wondering if you could make this in a bundt tin
Lucy Mathieson says
Absolutely!
Hema says
Hi Lucy,
Thanks for the recipe... I used Blueberries instead and turned out divine!
Hema says
Hi, can I use wild blueberries instead of raspberries?.. am making this cake tomorrow..
thanks
Lucy Mathieson says
Absolutely!
Shanshan says
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...
Lucy Mathieson says
Great idea!!!
Binks says
Hi there, just wondering...do you think I could use Morello Cherries instead of the raspberries?
Lucy Mathieson says
I can't see why not!
Irene says
could this cake be placed in the freezer?
Lucy Mathieson says
Yes - I would wrap it in plastic wrap, then foil and then place into an airtight container in the freezer for storage.
Linda says
What temperature for a fan forced oven please?
Lucy Mathieson says
170 degrees celsius. xx
Jane says
Hi Laura,
Thank you for the recipe. What temperature would you recommend the oven be for this recipe? Thanks so much
Lucy Mathieson says
180 degrees celsius 🙂
Bridget says
Looks fabulous! I am Just wondering how this would go using Gluten Free flour?
Lucy says
Hi there! I haven't personally made it with gluten-free flour so I'm not sure! Sorry!!
Laura says
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 🙂
Lucy says
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
Jessica says
This is the best cake! Thank you so much x
Lucy says
Thank you!!!! xx
Donna Bown (not Brown) says
Can I replace the raspberries for blueberries in this raspberry & ricotta cake? Do you use the berries frozen or thawed?
Lucy says
Absolutely!!! And you can use fresh or frozen!
Margaret says
This is amazing. I took it to work and the girls thought it was the best cake they had ever tasted.
Lucy says
That's SO great to hear!!!
sammyd says
I didn´t have all the ricotta so did 250g ricotta and the rest double cream. It was excellent- thankyou!
Lucy says
Fantastic!!!! Thats great to know! xx
Joanne T Ferguson says
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!
Lucy says
Oh thank you SO much!! xx