Raspberry, Coconut and Ricotta Cake

This is a recipe Pedro and I have been perfecting for quite some time. Needless to say, we’re both happy to have cake around 24/7 – and our housemates haven’t complained either!

This cake is very light in texture and not super sweet. It’s lovely as a dessert paired with some coffee, or even for breakfast with yogurt or coconut cream – which you can see in the picture above. I love coconut cream, however we actually both preferred having the cake plain.

As I tend to stay away from flours and some grains most of the time, this cake is paleo (if  dairy allowing) and gluten-free. Sweetened just with honey – although I’m sure maple syrup would work fine here too.


Raspberry, Coconut and Ricotta Cake
1 tbsp butter (I always try to use organic dairy) or coconut oil, softened
1/4 cup honey
4 eggs, separated
250g organic ricotta, mashed with a fork
Zest of 1 unwaxed lemon
200g/1 cup ground almonds
1/3 cup desiccated coconut
1 tsp baking powder (gluten-free if needed)
250g raspberries

Pre-heat the oven at 180ºC. Line a 18cm-wide round cake tin with baking paper.

In a small bowl, mix the lemon zest, ground almonds, desiccated coconut and baking powder. Set aside.

In a medium bowl, beat the butter or coconut oil and the honey together until smooth. Add the egg yolks, one at a time, and beat well until doubled in volume.

Fold in the ricotta carefully with a metal spoon, until well incorporated. Add the ground almond mix and fold carefully once again, until everything comes together.

In another bowl, beat the egg whites to soft peaks. Add them to the batter, a tablespoon at a time, folding them in slowly with the metal spoon, as to keep as much air in the cake as possible.

Pour into the tin, flatten out the top and cover with raspberries.

Cook for 30-40mins, or until its golden on the top. The cake should be slightly under-baked, as it will cook further as it cools outside the oven – if you do the toothpick/skewer test (or use some spaghetti like I do when I run out of toothpicks), it shouldn’t come out completely clean.

Let cool for 10mins in the tin, then remove onto a wire rack or a plate and let cool completely before serving.

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