Raspberry, almond and ricotta loaf with yoghurt

Photographer: John Paul Urizar

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

Ingredients

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250g reduced-fat smooth ricotta
½ cup caster sugar
¼ cup extra-virgin olive oil
1 teaspoon vanilla extract
3 cups almond meal
2 teaspoons gluten-free baking powder
125g fresh or frozen raspberries
¼ cup flaked almonds
1 teaspoon honey
Reduced-fat Greek-style yoghurt, to serve

Instructions

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1 Preheat oven to 170°C. Lightly grease an 11 x 21cm (7cm deep) loaf pan and line with baking paper, leaving an overhang of 3cm.

2 Place ricotta, sugar, oil and vanilla extract in a mixing bowl and whisk until smooth. Fold through almond meal, baking powder and raspberries. Spoon mixture into prepared pan and top with almond flakes. Bake for 1 hour 10 minutes or until a skewer inserted into centre comes out clean.

3 Allow loaf to cool slightly in pan before turning out onto a wire rack to cool completely. Cut into 10 slices and serve dolloped with yoghurt.

Nutrition Info (per serve)

Calories 323 cal

Kilojoules 1350 kJ

Protein 9.1 g

Total fat 24.9 g

Saturated fat 2.5 g

Carbohydrates 14.6 g

Sugar 13.9 g

Dietary fibre 3.6 g

Sodium 95 mg

Calcium 141 mg

Iron 1.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jun 2022

2 comments on Raspberry, almond and ricotta loaf with yoghurt

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.

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- 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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