Lemon, Raspberry And Ricotta Cake Recipe | Better Homes & Gardens Australia
Berry-licious! This mouth-watering marvel serves (and satisfies!) 12.
Ingredients
- Cooking spray
- 150g Pantalica Smooth Light Ricotta Cheese
- Finely grated zest of 2 lemons
- 160g (2⁄3 cup) caster sugar or granulated sugar substitute
- 1 tsp vanilla extract
- 2 x 50g eggs
- 60ml (¼ cup) freshly squeezed lemon juice
- 2 Tbsp low-fat milk
- 115g (¾ cup) wholemeal self-raising flour
- 75g (½ cup) self-raising flour
- 120g (1 cup) frozen raspberries, broken in half while still frozen
- Extra raspberries, to serve (optional)
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