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Raspberry, almond and ricotta loaf with yoghurt
Baking
2 ratingsRate

Raspberry, almond and ricotta loaf with yoghurt

Every day is a celebration with this delicious gluten-free dessert, best served warm with yoghurt. No need to worry about leftovers, because there won't be any!
Serves: 10
Time to make: 1 hr 15 mins
Hands-on time: 5 mins

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2 comments on Raspberry, almond and ricotta loaf with yoghurt

  1. Emma Standring July 1, 2022 at 3:00 pm #

    Tried this twice and both times it was a failure. The exterior cooked leaving a soggy, hot paste in the middle. The taste was nice nonetheless.

    • Jen deMontalk July 4, 2022 at 12:41 pm #

      Hi Emma
      Thanks for your comment. Sorry to hear you didn’t get the result you hoped for. Because there are variations in how consistently different ovens heat, it’s hard to be exact about cooking times. It sounds as though your loaves needed a bit more time. I would try baking for 5 minutes longer than the time specified. If the skewer still comes out with wet ingredients on it, keep it in for a further few minutes. Repeat until the skewer comes out clean.

      Warm regards
      Jenny de Montalk, HFG managing editor.

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