Stone Fruit & Raspberry Ricotta Cake – Michael's SUPA IGA Korumburra
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Cooking tools:
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Grater
- Fine-mesh sieve
- Cooling rack
Ingredients
- 80 g unsalted butter (soft but not melting)
- 180 g sugar (split 90/90)
- Zest from 1 lemon
- 1/3 tsp ground cardamom
- 500 g Ricotta cheese @ room temperature
- 85 g plain flour
- 1/2 tsp baking powder
- 5 large eggs (separated)
- 1/4 tsp sea salt flakes
- 100 g raspberries
- 1 peach (coarsely chopped)
- 2 apricots (coarsely chopped)
- icing sugar to decorate
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