Lemon, raspberry and ricotta cake
Ingredients
Cooking spray
150g Pantalica Smooth Light Ricotta Cheese
Finely grated zest of 2 lemons
160g (2⁄3 cup) caster sugar or granulated sugar substitute
1 tsp vanilla extract
2 x 50g eggs
60ml (¼ cup) freshly squeezed lemon juice
2 Tbsp low-fat milk
Method
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Preheat oven to 170°C (fan-forced). Spray a 20cm (base measurement) round cake tin with cooking spray. Line base and sides with baking paper.
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Whisk ricotta, lemon zest, sugar and vanilla in a medium bowl until smooth. Whisk in eggs, lemon juice and milk. Set aside. Combine flours in a medium bowl. Add raspberries and toss to coat. Add flour mixture to ricotta mixture and stir with a wooden spoon until combined.
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Pour mixture into prepared tin and smooth the surface. Bake for 30-35 minutes or until golden and a skewer inserted into the centre of cake comes out clean. Set aside in the tin for 10 minutes. Turn out onto a wire rack to cool. Serve with extra raspberries, if using.
NUTRITION INFO Per Serve (with sugar)
560kJ, protein 4g, total fat 1.4g (sat. fat 0.5g), carbs 25g, fibre 2g, sodium 134mg. • Carb exchanges 1 2⁄3. • GI estimate medium.
NUTRITION INFO Per Serve (with sugar substitute)
370kJ, protein 4g, total fat 1.4g (sat. fat 0.5g), carbs 14g, fibre 2g, sodium 134mg. • Carb exchanges 1 2⁄3. • GI estimate medium.
