BERRY RICOTTA CAKE

Baking - sweet

Preparation time

10min

Total time

1h 25min

Portion

12 portion(s)

Level

easy

TM 6
TM 5
TM 31
TM 21

by NarelleWard

published: 2023/11/02

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Ingredients

BERRY RICOTTA CAKE

250 grams sugar
170 grams unsalted butter, softened
425 grams ricotta cheese, drained
3 --- eggs, large
1 tsp vanilla essence
1/2 tsp bicarbonate of soda
1/2 tsp salt
210 grams plain flour
1 --- berries, punnet, diced
2 tbsp plain flour, for tossing with berries

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Recipe's preparation

Preheat oven to 175 degrees

Grease a 24cm springform pan with butter and set aside

Weigh into a snaplock bag, diced berries and 2 tbsp plain flour, seal and shake to coat strawberries - set aside.

Add 250 g sugar and 170g unsaltd butter, softened. Mix 20sec/speed 4.

Add 425g ricotta cheese, drained, blend 20 sec/speed 6, scrape down sides of bowl. 10 sec/speed 6 or until light and fluffy.

30 sec/speed 4, meanwhile add eggs one a time through mixing bowl lid

Add 1 tsp vanilla, 1/2 tsp soda and 1/2 tsp salt, Mix 20 sec/speed 4

Add 210g plain flour, Mix 35sec/

/speed 4

Scrape down sides of bowl and make sure ingredients are incorporated, add reserved diced berries into batter, fold to combine - pour into springform tin.

Bake for 70-75 minutes until the sides pull away from the edges of the pan, top is golden brown and a skewer comes out clean.

Let cake cool in tin for 15 minutes before removing the collar of the pan. Once cake is cool dust with icing sugar.

Tip

Have tried with diced strawberries or halved blueberries. Use roughly a punnet or one and half cups.

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31
Recipe is created for
TM 21

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Baking Cake Dessert