Ingredients
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3/4 cup (165g) reduced-fat ricotta cheese (see note)
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2 cups self-raising flour
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1/4 cup cocoa powder
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1 cup caster sugar
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100g butter, melted
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1 cup hot water
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1 cup frozen raspberries
Raspberry sauce
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1/4 cup caster sugar
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1 cup frozen raspberries
Method
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1Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.
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2Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries. Pour mixture into pan. Bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto wire rack to cool.
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3Make raspberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add raspberries. Remove from heat and set aside for 15 minutes.
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4Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.
Source: taste.com.au
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