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Rhubarb, Raspberry and Ricotta Cake

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Rhubarb, raspberry and ricotta cake

Delaney Mes (



1½ cups plain flour

1 cup sugar

2 teaspoons baking powder

¾ teaspoon  salt

3 free range eggs

1½ cups ricotta

1 teaspoon lemon zest

1 teaspoon good quality vanilla extract

½ cup unsalted butter, melted (plus 1tbsp for greasing pan)

2 sticks rhubarb, cut into 3-4cm sticks

1 cup frozen raspberries



Preheat oven to 180C. Line a 23cm spring form pan with paper, and grease well with butter.


In a bowl, place the flour, sugar, baking powder, and salt. Stir to combine.


In a separate large bowl, whisk together the melted butter, eggs, ricotta, vanilla, and lemon zest. Whisk well until combined. Add half the raspberries and stir.


Pour wet mixture into the dry ingredients, and fold together gently until just combined. Scrape batter into prepared cake tin.


Add the remaining berries and the rhubarb, and squash down gently into the top of the cake mixture.


Bake for approximately 50 minutes, or until golden and a skewer comes out clean. Leave in the pan once cooked for at least half an hour. Cool on a wire rack and ice with cream cheese icing if you wish.


Easy cream cheese icing

200g cream cheese

1 tbsp maple syrup

Juice of ½ lemon, or to taste


Beat all ingredients together until smooth and combined.