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Strawberry, Raspberry and Ricotta Cake with White Chocolate Sauce

Summer isn't summer without strawberries. And this wildly decadent Italian dessert throws in raspberries, almonds, white chocolate and grappa for good measure, too!



  • 1.

    Whisk the eggs, slowly adding the caster sugar until the mix has quadrupled in volume. Fold in the flour, salt, ricotta and almonds. Add the melted butter. Quarter the strawberries, dry them and the raspberries and fold through the mixture.

  • 2.

    Grease and line a cake tin, and pour in the mixture. Bake at 170°c for 40 minutes.

  • 3.

    Melt the chocolate over a bain marie. Dust the cake with a little icing sugar and serve drizzled with the melted chocolate.

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Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Strawberry, Raspberry and Ricotta Cake with White Chocolate Sauce.


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Posted by Paulam8Report
OMG, soo good!! Used a firm ricotta to fold thru the batter so when you eat it, its like a moist sponge crossed with a baked cheesecake. Even better with drizzled white chocolate on top. Will definately make this again!