Lemon Raspberry Ricotta Squares (Print version)
Ricotta makes a tender lemon cake studded with raspberries throughout.
# Ingredients:
Ingredients
01 -
200 g plain flour
02 -
2 tsp baking powder
03 -
¼ tsp salt
04 -
120 g softened butter
05 -
150 g sugar
06 -
3 large eggs
07 -
250 g ricotta, drained
08 -
1 tsp finely grated lemon zest
09 -
2 tbsp lemon juice
10 -
150 g raspberries
# Instructions:
01 -
Heat oven to 180°C / 350°F. Grease and line a 20 cm square baking tin. If the ricotta has visible liquid, drain it briefly before weighing 250 g.
02 -
Mix flour, baking powder and salt in a bowl. In another bowl beat butter and sugar until creamy, then beat in eggs one at a time.
03 -
Mix ricotta, lemon zest and lemon juice into the butter mixture. Fold in the flour mixture just until no dry patches remain.
04 -
Fold in the raspberries gently, keeping most intact. Spread the thick batter evenly in the lined tin, smoothing the corners without crushing the berries.
05 -
Bake for 35–40 minutes until golden, the center feels set and a skewer inserted away from a berry comes out without wet batter. If the top colors early, cover loosely with foil.
06 -
Cool in the tin for 20 minutes, then lift onto a rack for at least 25 more minutes before cutting into 12 squares. The crumb is moist and tender, not a separate cheesecake layer.
07 -
Refrigerate covered within two hours and keep for up to three days. Let portions stand briefly before serving to soften the butter-rich crumb.
# Good to know:
01 -
Includes 45 minutes resting or cooling time.