Cooking oil spray, to grease
1¾ cups wholemeal flour
½ tsp bicarbonate of soda
½ cup caster sugar
¼ cup canola oil
3 free-range eggs
2 free-range egg whites
2 tsp vanilla extract
250g fresh ricotta (see note below)
1 Tbsp cornflour
Finely grated zest of 2 oranges
3 cups fresh raspberries*
Use low-fat ricotta if you prefer reduced fat content.
If fresh raspberries are unavailable, you can use frozen, just don’t let them thaw before adding to ricotta mixture in Step 2.
Preheat oven to 180°C. Grease a 17 x 27cm slice tin with cooking oil and line base and sides with baking paper. To make slice base, mix flour, bicarb and ½ of the sugar in a large bowl. Add canola oil, mixing well. Add 1 of the eggs, all of the egg whites and ½ of the vanilla, mixing to combine. Press into base of prepared tin and bake for 20 minutes or until golden. Set aside.
Reduce oven to 160°C. In a large bowl, combine ricotta, remaining sugar, remaining eggs, remaining vanilla, cornflour and orange zest and beat, using an electric hand mixer, until smooth. Fold in raspberries and spoon over cooked base. Bake for 30 minutes or until firm to touch. Allow to cool completely in tin. Cut into 14 pieces and serve.