Raspberry and Ricotta Crumble Slice

Posted 2013-04-22 by bront ⇒ follow

This recipe is easy, fast and egg-free. No mixer required.

Preparation Time: 20 min
Cooking Time: 40 min
Makes: 24 pieces

Ingredients

Cake layer:
1 1/2 cups plain flour
1/2 cup sugar
1 cup water
1 tsp vanilla essence
1 tbls white vinegar
6 tbls oil (I used peanut oil)
1 tsp bicarb soda
1/2 tsp salt

Ricotta layer:
1/4 cup full-fat ricotta
1/2 cup greek yoghurt
2 tbls lemon juice
3 tbls icing sugar
1/2 cup frozen raspberries

Crumble Layer:
1/2 cup plain flour
2 tbls melted butter
1/2 cup desiccated coconut
1/2 cup brown sugar
1/4 cup cashews, chopped

Method

Cake Layer:

Preheat oven to 160 degrees. Line a 6"x10" pan with baking paper.

Combine flour, sugar and water in bowl. Add vanilla, vinegar, oil, bicarb soda and salt and mix until smooth. Pour into pan.

Ricotta Layer:

Mix ricotta, yoghurt, lemon juice and icing sugar in bowl. Pour over cake mixture.

Spread raspberries evenly over the top of the cake and press down gently.

Crumble Layer:

Combine all ingredients in a bowl. Sprinkle over cake mixture.

Bake Cake for 35-40 minutes. Check with a knife, however be aware that the ricotta layer will be moist after cooking.

Cool for 10min before cutting into squares.