Raspberry, Lime and Ricotta Cake
- 250 g ricotta cheese
- 250 g sugar
- 3 teaspoons lime rind, grated
- 1 teaspoon coconut extract
- 2 egg yolks
- 2 18 cups self-raising flour, sifted
- 23 cup macaroons, crushed
- 23 cup milk
- 2 egg whites
- 150 g frozen raspberries
- 4 tablespoons icing sugar, for dusting
- Preheat oven to 180C (350F) or 160C fan-forced.
- Grease and line a 20cm round cake pan.
- Cream together ricotta cheese, sugar, lime rind and coconut extract.
- Mix until smooth and creamy, them add egg yolk.
- In another bowl, mix flour and coconut macaroon crumbs.
- Fold in the flour mix alternatively with the milk until combined.
- Beat egg whites to firm peaks.
- Fold egg whites into the cake mixture.
- Spoon into prepared pan and sprinkle throught frozen raspberries.
- Spread batter evenly around pan.
- Bake for about 50 minutes or until a toothpick comes out clean.
- If the cake starts to get too dark, cover with foil while baking.
- Leave in the cake pan five minutes before taking out and cool on a wire rack.
- Dust with icing sugar for serving.
ricotta cheese, sugar, lime rind, coconut, egg yolks, flour, macaroons, milk, egg whites, frozen raspberries, icing sugar
Taken from www.food.com/recipe/raspberry-lime-and-ricotta-cake-322803 (may not work)