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Recipe by Love Food Story


Prep :: 10 mins

Baking :: 55 mins


150g unsalted butter, chopped

1 cup brown sugar

1 vanilla bean, split lengthways and seeds scraped

2 eggs

150g smooth ricotta

1/2 cup quinoa flour

1 teaspoon gluten free baking powder

1/2 cup almond meal

100g raspberries

1 cup flaked almonds

Icing sugar, sifted for dusting


Preheat the oven to 180 degrees. Grease and line a 20cm spring form cake tin.

Cream the butter, sugar and vanilla seeds with electric beater until pale and fluffy. Add the eggs, one at a time, beating well. On low speed, beat in the ricotta until combined.

Fold the quinoa flour, baking powder and almond meal into the wet mixture with a large spoon.

Spoon the batter into the prepared tin. Smooth the top and scatter on the berries and flaked almonds. Cover with foil and bake for 55 minutes or until a skewer inserted into the centre comes out clean.

Let cake cool in the tin for 15-20mins, then turn out onto a wire rack to cool completely.

Dust the top with icing sugar and serve.

Enjoy xx

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Adelady Guest

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