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Raspberry, Lime and Coconut Cake




Source of Recipe


australian women's weekly


List of Ingredients




180g fresh reduced fat ricotta cheese
180g caster sugar
2 teaspoons finely grated lime rind
½ teaspoon coconut essence
1 egg yolk
1½ cups self-raising flour, sifted
½ cup whole macaroons, crushed
½ cup skim milk
1 egg white
100g frozen raspberries
sifted icing sugar for dusting

Recipe



Preheat oven to 180°C or 160°C fan-forced. Grease and line a 20cm round cake tin.

Cream ricotta cheese, sugar, lime rind and coconut extract together until smooth and creamy. Add egg yolk and beat until combined. Mix flour with coconut macaroon crumbs. Fold in the flour mix alternatively with the milk until combined. Beat egg white until firm peaks have formed. Fold egg white into cake mixture and then frozen raspberries. Spoon into prepared tin and spread batter evenly around tin.

Bake for 50 minutes or until a skewer in the centre of the cake comes out clean. If the cake darkens, the cover with foil whilst baking.

Leave in the cake tin for five minutes then turn out and cool on a wire rack. Dust with icing sugar to serve.