FEATURE RECIPE
Berry, hazelnut and ricotta cake

Berry, hazelnut and ricotta cake

Serves 8



Cake
120 gm   soft butter
240 gm   golden caster sugar
2   eggs
125 ml (½ cup)   buttermilk
225 gm   plain flour
75 gm   ground hazelnuts
1 tsp each   baking powder and bi-carbonate of soda
20 gm   coarsely chopped hazelnuts
To serve:   crème fraîche or mascarpone (optional)
Ricotta filling
150 gm   ricotta
1   egg yolk
25 gm   golden caster sugar
1   vanilla bean, scraped seeds only
Berry filling
150 gm   mixed berries, such as strawberries, raspberries and blackberries
30 gm   golden caster sugar
1 tbsp   lemon juice


1 Preheat oven to 160C. Beat 110gm butter and 220gm sugar using an electric mixer until pale and fluffy, add eggs and beat until smooth and combined, add buttermilk and beat to combine. Add flour, ground hazelnuts, baking powder and bi-carbonate of soda and beat to combine. Spoon half the mixture into the base of a greased and floured 18cm-diameter cake pan and set aside.
2 For ricotta filling, process ingredients in a food processor until smooth, then spread over cake mix in pan.
3 For berry filling, combine berries (cut strawberries, if using, into quarters), sugar and lemon juice in a bowl, then spoon over ricotta filling.
4 Spoon remaining cake mixture over berries and smooth top. Combine remaining butter and sugar in a small bowl with hazelnuts and rub together with fingers, scatter over top of cake and bake for 1 hour or until golden and centre is firm to touch when pressed gently with fingertips. Turn off oven and cool in oven. Serve with crème fraîche or mascarpone if desired.


RECIPE Emma Knowles PHOTOGRAPHY Chris Chen STYLING Emma Knowles


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