Name: Raspberry and ricotta cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup self-raising flour; 1/3 cup firmly packed brown sugar; 1/2 cup buttermilk; 1 egg; 30 gram unsalted butter, melted, cooled; 1 teaspoon vanilla essence; 80 gram fresh ricotta; 80 gram frozen raspberries, plus 220 g extra; 2 tablespoon icing sugar; 1 tablespoon freshly squeezed orange juice; whipped cream, to serve

Ingredients

1/3 cup self-raising flour

1/3 cup firmly packed brown sugar

1/2 cup buttermilk

1 egg

30 gram unsalted butter, melted, cooled

1 teaspoon vanilla essence

80 gram fresh ricotta

80 gram frozen raspberries, plus 220 g extra

2 tablespoon icing sugar

1 tablespoon freshly squeezed orange juice

whipped cream, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease 4 holes of a 2/3-cup mini loaf pan with butter. Sift flour into a medium bowl; add brown sugar and stir to combine.

2.Whisk buttermilk, egg, butter and vanilla together in a large jug. Stir buttermilk mixture into flour mixture. Add ricotta and 80g raspberries; stir until just combined. Spoon mixture into prepared loaf pans. Bake for 20 minutes or until golden. Cool for 5 minutes in pan, then transfer to a wire rack.

3.Place extra berries in a small saucepan over low heat. Add icing sugar and juice; stir until sugar has dissolved. Simmer for 5 minutes. Serve cakes with berry sauce and whipped cream.

Makes 4 Wrap cakes in plastic food wrap and freeze until required. Thaw at room temperature for a couple of hours. Berry sauce will keep in an airtight container in the fridge for up to 1 week. Ramekins are ideal for single serves. Ice-cube trays are ideal for freezing sauces. Just remove a few ice-cubes to thaw small amounts as needed.
Note

Woman's Weekly Food

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Ingredients

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