Just in time for Mother’s Day! Raspberry, Hazelnut & Ricotta Cake Recipe

This Mother’s Day bake something from the heart! This elegant yet unfussy cake combines nutty hazelnuts with bursts of fresh raspberries and creamy ricotta—perfect for breakfast in bed or afternoon tea with Mum.

Ingredients:
100g roasted chopped hazelnuts
200g caster sugar
175g Plain Flour
2 tsp baking powder
½ tsp salt
3 Eggs
250g tub Ricotta
1 tsp vanilla extract
zest from 1 lemon
150g Raspberries

Streusel
50g plain flour
20g caster sugar
10g soft brown sugar
40g cold unsalted butter, finely chopped
pinch of salt
a few drops vanilla extract

Recipe:

Mix the streusel ingredients together and set aside (I did mine in a food processor). Lightly grease and line the bottom of a 21 cm round, springform cake tin with parchment. Preheat the oven to 170 degrees fan/180 C. Put the toasted hazelnuts and 1 tbsp caster sugar in a small food processor and pulse until the nuts are finely ground. Combine in a mixing bowl with the remaining caster sugar plus the flour, baking powder and salt.

In a separate large mixing bowl, use an electric whisk to whisk together the eggs, ricotta, vanilla and lemon zest until soft and fluffy. Add the dry ingredients and gently fold together until combined. Tip ½ the cake batter into the tin, then scatter over 75g raspberries.

Spoon the remaining batter over the top and scatter with another 75g raspberries. Top with the streusel. Bake for approximately an hour or until the cake is golden, risen and a skewer inserted into the centre comes out clean.

Let’s Bake Together!

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