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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Featured in

Apr 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool