Baked Ricotta and Raspberry Cake - Castlewood House Dingle
Baked Ricotta and Raspberry Cake - Castlewood House Recipes - Castlewood House Dingle recipes. An easy to make cake that is full of flavour and will last for up to five days in the fridge.
Ingredients
- 400g/14oz/ 1.6 Cups Ricotta Cheese
- 4 Eggs separated
- 2 tablespoons plain flour
- Zest and juice of 2 lemons
- 200g/7oz/ 1 Cup caster sugar
- 70g/3oz/ 1/3 Cup butter
- 10 digestive biscuits crushed
- 125g / 5oz/ 1 Cup raspberries
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