Berry Ricotta Cake - Gluten free tea cake
A tender, moist Gluten Free Berry Ricotta Cake perfect for afternoon tea. Made with ricotta, berries and a soft gluten free crumb. Easy, elegant and serves 16—ideal for gatherings and sunny afternoons.
Ingredients
- 3/4 cup Caster Sugar
- 2 Eggs
- 1 cup Ricotta
- 1/2 cup Oil I used Rice Bran
- 1 tsp Vanilla extract
- 3/4 tsp Salt
- 1 1/4 cup GF Plain Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Bicarb soda
- 1 1/2 cups Mixed Berries i used frozen
- 2 tbsp Raw sugar (for sprinkling)
Instructions
- Preheat oven to 180℃ and line a square pan with baking parchment
- Whisk the eggs and sugar until pale
- Add the ricotta, oil, vanilla and salt and whisk until smooth and combined
- Add dry ingredients and stir well to combine
- Fold through half the berries
- Pour cake batter into lined pan
- Scatter the remaining berries over the top and sprinkle with raw sugar
- Bake until puffed, golden and a cake tester comes out clean. 40 - 50 mins
- Allow to cool.
Notes
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