This raspberry surprise cake is straightforward to make and deliciously moist, light and berry-filled. It is a take on a blueberry ricotta cake and the surprise is you substitute the ricotta for cottage cheese, which makes it high in protein too. You can substitute the raspberries for blueberries or other seasonal berries, but my husband loves raspberries so they have our hearts here.
So yes, this is a surprise cake due to the fact it has cottage cheese in, but actually, if you think about it loads of Italian cakes have ricotta in, so it is not that unusual, plus we LOVE a baked cheesecake here.Jump to Recipe
Growing up my mum made an amazing Yorkshire curd tart that I used to love and I am determined to find the recipe for it. This Raspberry Surprise Cake has the thumbs up from everyone who has tried it and it really is a bang-it-in-the-mixer cake. the only step that you need to be careful with is adding the soft fruits and that is only as you don’t want to squish them all. I have used fresh raspberries here but you can use frozen.
How to make Raspberry Surprise Cake
Raspberry Surprise Cake
High protein moist Rasberry cake
- 300 g fresh rasberries You could use frozen
- 3 tablespoon cornstarch or cornflour 28g
- 230 g butter softened
- 200 g caster sugar
- 1 teaspoon vanilla extract
- zest from 2 lemons
- 4 large eggs
- 300 g cottage cheese 1 carton
- 315 g self raiaing flour
- 2 teaspoon baking powder 8g
- 1 Juice Lemon
- powdered sugar for dusting
Preheat the oven to 170 degrees c Line a 9" springform pan ot cake tin with a push up bottom with parchment paper and grease the sides of the pan.
Place the reasberries in a large mixing bowl and dust with corn flour until they are well coated and set aside.
In your mixer cream together the butter, sugar, vanilla and lemon zest until light and fluffy which takes about 3 minutes. Add the eggs, one at a time, and mix well after each addition.
Add the cottage cheese to the creamed ingredients and mix again until batter is most creamy.
In a separate bowl, combine the flour and baking powder. Remove the creamed mixture bowl from the stand mixer and sift the dry ingredients into the batter, then fold with a spatula just until combined.
Gently stir in the lemon juice and fold in your rasberriue.
Transfer the batter into the prepared pan and spread the batter evenly to the edges.
Bake the cake in the preheated oven for 1 hour and 10 minutes to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and cool for 10 minutes in the cake tin. Remove cake from the springform pan and peel off the parchment paper. Finish cooling on a rack. Dust about 1 tablespoon of powdered sugar over the top of the cake after cooled. Serve it warm or cool.
You can push the cottage cheese through a sieve with the back of a spoon of you don’t like the curd texture, however, I don’t think you notice it if you mix it well when you add it to the mixer.
You can substitute the raspberry with any soft fruit. Just remember to coat them in corn flour so they don’t sink.
If using frozen fruits (and not defrosting them first, you may need to adjust the cooking time (add another ten minutes).
This cake can be made ahead and will keep well in an airtight tin for 7 days.
This is a deliciously moist cake and it really doesn’t need frosting – I just add some icing sugar (confectioners’ sugar) to make it look pretty. You could also serve this warm and it would be delicious with ice cream.
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If you like this cake, then do check out our Pear and Chocolate loaf cake as it is delicious!