A no fuss basic baking recipe to easily master which can be adapted with any fruit you might like to substitute. I particularly like the combination of raspberries and white chocolate here though, a combination I often add to muffins for sweet summery vibes.
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For the cake:
200g caster sugar
200g self raising flour
1 tsp baking powder
250g ricotta
4 large free range eggs
125g butter, melted
250g raspberries
200g white chocolate, roughly chopped
To serve:
150g white chocolate
50ml double cream
1 vanilla pod, seeds removed
250g strawberries
20cm round springform tin