RASPBERRY RICOTTA CAKE - Scotts Supermarket
To make the ricotta cream, whizz the jam in a food-processor until smooth, then add the ricotta and whizz again – if you do this by hand, the ricotta will
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Cooking tools:
- Food processor
- Refrigerator
- Offset spatula
- Whisk
- Mixing bowl
- Cake pan
- Oven
- Chef's knife
Ingredients
- 3 tablespoons seedless raspberry jam
- 500 g ricotta
- 225 g hazelnuts, blanched and roasted
- 4 eggs, separated
- 150 g golden caster sugar
- 1 tsp baking powder
- 200 g raspberries
- Icing sugar for dusting
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