Coles

  1. Home
  2. Recipes and inspiration
  3. Mixed berry and ricotta tray cake

Mixed berry and ricotta tray cake

Skip to IngredientsSkip to Method

Drizzled with a sweet raspberry icing, this mixed berry and ricotta tray cake is perfect for dessert or entertaining.

  • Serves16
  • Cook time1 hour 15 minutes
  • Prep time10 minutes, + cooling time
Mixed berry and ricotta tray cake

Ingredients

  • 250g butter, softened, chopped
  • 1 1/2 cups (330g) caster sugar
  • 1 tsp vanilla bean paste
  • 6 Coles Australian Free Range Eggs
  • 2 cups (300g) self-raising flour
  • 1 cup (150g) plain flour
  • 500g smooth ricotta
  • 2 cups (300g) frozen mixed berries
  • Raspberries, to serve

Raspberry icing

  • 3 raspberries, torn
  • 1 cup (150g) icing sugar mixture
  • 10g butter, softened
  • 2 tsp milk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Spray the 23.5cm x 39cm KitchenAid large baker with olive oil spray. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

  2. Step 2

    Add the combined flour and ricotta, in 2 batches, and stir to combine. Add the berries and fold to combine. Spoon into the prepared baker and smooth the surface. Bake, covering with foil to prevent overbrowning if necessary, for 11/4 hours or until a skewer inserted in the centre comes out clean. Set aside to cool.

  3. Step 3

    To make the raspberry icing, combine the raspberry, icing sugar, butter and milk in a small bowl until a smooth paste forms.

  4. Step 4

    Drizzle icing over the cake and sprinkle with raspberries to serve.

Mixed berry and ricotta tray cake

Mixed berry and ricotta tray cake
  • Serves16
  • Cook time1 hour 15 minutes
  • Prep time10 minutes, + cooling time
Ingredients
  • 250g butter, softened, chopped
  • 1 1/2 cups (330g) caster sugar
  • 1 tsp vanilla bean paste
  • 6 Coles Australian Free Range Eggs
  • 2 cups (300g) self-raising flour
  • 1 cup (150g) plain flour
  • 500g smooth ricotta
  • 2 cups (300g) frozen mixed berries
  • Raspberries, to serve

Raspberry icing

  • 3 raspberries, torn
  • 1 cup (150g) icing sugar mixture
  • 10g butter, softened
  • 2 tsp milk
    Description

    Drizzled with a sweet raspberry icing, this mixed berry and ricotta tray cake is perfect for dessert or entertaining.

    Method

    1. Step 1

      Preheat oven to 180°C. Spray the 23.5cm x 39cm KitchenAid large baker with olive oil spray. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

    2. Step 2

      Add the combined flour and ricotta, in 2 batches, and stir to combine. Add the berries and fold to combine. Spoon into the prepared baker and smooth the surface. Bake, covering with foil to prevent overbrowning if necessary, for 11/4 hours or until a skewer inserted in the centre comes out clean. Set aside to cool.

    3. Step 3

      To make the raspberry icing, combine the raspberry, icing sugar, butter and milk in a small bowl until a smooth paste forms.

    4. Step 4

      Drizzle icing over the cake and sprinkle with raspberries to serve.