Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Berry, hazelnut and ricotta cake


You'll need

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 150 gm mixed berries, such as strawberries, raspberries and blackberries 30 gm golden caster sugar 1 tbsp lemon juice

Method

  • 01
  • 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.
  • 02
  • For ricotta filling, process ingredients in a food processor until smooth, then spread over cake mix in pan.
  • 03
  • For berry filling, combine berries (cut strawberries, if using, into quarters), sugar and lemon juice in a bowl, then spoon over ricotta filling.
  • 04
  • 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.

At A Glance

  • Serves 8 people
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Apr 2007

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.