RASPBERRY RICOTTA ALMOND CRUMBLE CAKE
Serves 8 – 10
Preparation time – 20 minutes
Baking time – 45 minutes
1 ½ cups (225) self-raising flour
½ cup (60g) Lucky™ Almond Meal
1/2 cup (110g) caster sugar
100g butter, cut into cubes
1 extra-large egg, lightly beaten
600g fresh firm ricotta, from the deli
½ cup (110g) caster sugar
1 teaspoon orange rind plus 1 tablespoon orange juice
2 teaspoons vanilla paste
125g punnet fresh raspberries
110g pack Lucky™ Australian Toasted Slivered Almonds
- Preheat oven to 180°C (160°C fan forced). Grease and line base of a 22cm springform pan.
- Pastry – Place flour, almond meal, sugar, and butter into the bowl of a food processor. Blend until it resembles coarse breadcrumbs. Add egg and blend until the mixture just starts to clump together. Remove from food processor and shape into a ball. Divide in half and press half of the mixture into the base of the pan.
- To make the filling: mash ricotta in a bowl with a fork. Add sugar, orange rind, orange juice, vanilla and mix until just combined. Spoon mixture over the base. Scatter top of ricotta mixture with raspberries.
- Add toasted slivered almonds to remaining pastry mixture and crumble it over raspberries. Bake for 45 minutes or until golden brown. Remove from oven, cool, then refrigerate until firm. Cut into wedges and enjoy with cream or ice-cream.