Raspberry and Ricotta Pudding Cake recipe | Woolworths TASTE
This light and fluffy raspberry and ricotta pudding cake is a delightful treat, with a creamy ricotta base and bursts of fresh raspberries, perfect for a cozy dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Ingredients
- 175 g self-raising flour
- 100 g almond flour
- 220 g caster sugar
- 1/4 cup full-cream milk
- 125 g unsalted butter, melted and cooled
- 2 t vanilla paste
- 2 free-range eggs
- 375 g smooth ricotta
- 1 lemon, zested and juiced
- 250 g fresh raspberries
- vanilla ice cream or double-thick cream, for serving
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