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Raspberry and Ricotta Crumble Slice

by bront (follow)
Desserts (79)      Egg Free (69)      Ricotta (67)      Raspberry (28)     
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.

Categories
#Egg Free
#Raspberry
#Ricotta
#Desserts
I like this Recipe - 13
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