Ciao from Italy!
The sun is shining in this part of the world, it is warm and very pleasant and ice cream tastes fabulous! There was a long queue at the ice cream shop today as people at this time of year are craving for a melt in your mouth ice cream after such a long winter of “abstinence”. Besides, the first ice cream of the season always tastes better!
Today I bought artichokes at the local market so I am going to prepare something tasty which I will post later on in the week. This time I’d like to share this easy ricotta and coconut cake with raspberries which needs no flour. It is like a kind of cheesecake very soft indeed.. and moreish!
I must say goodbye now, my children are calling for another stroll at the park and probably more ice cream.. well let’s make the most!
A presto!
- Prep Time : 15 minutes
- Cook Time : 30 minutes
Ingredients
- ricotta cheese – 150 g
- raspberries – 400 g
- fresh cream – 100 ml
- desiccated coconut – 150 g
- eggs – 2
- sugar – 90 g
- the zest of one lemon
- powdered (icing sugar)
- mint leaves
Instructions
Whisk the eggs with the sugar until pale and creamy. Add the cream and keep whisking.
Add the ricotta, the coconut and the lemon zest;
Pour the mixture into a baking tray on a sheet of baking paper. Level it all up and line up the raspberries over it.
Bake at 170C for about 30 minutes until golden. Decorate with a dust of icing sugar and mint leaves.
My Little Italian Kitchen 
Quanto mi piace questa tua ricettina semplice e deliziosa! Vedrò di provarla al più presto, intanto me la segno e metto gli ingredienti sulla lista della spesa….
A presto!
Debora
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Grazie Debora!
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Have you made this without the coconut? Could I use almond?
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Yes you can just leave coconut out and add ground almond instead.
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Hi Alida, was going to try this recipe as I have someone coming later today who is gluten free. Can I use frozen raspberries? tnks
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Sure you can 🙂
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Hi Alida, this cake es easy to make and delicious! Thank you
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Wonderful! I am very pleased you liked it. This is one of my favourite ones.
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Good morning Alida, I made this delicious cake yesterday to take to a birthday dinner. It got complements from everyone. I substituted brown sugar for regular sugar. My daughter-in-law whose borthday we were celebrating, waseclamed “It’s so fresh”. I used a 30×20 cm cake pan and baked it for 45 minutes For this size pan I used about 250 gr of raspberries. Thank you for sharing this great recipe. .
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Wonderful, thank you for trying this Veronica. Best wishes
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