Baking: Cakes, Cookies, Muffins: Brandied Ricotta Cake

Moist dessert cake with a hint of brandy.

Author: Sugarine Australia
Date: December 26, 2012

Serves: 8 person(s)
Yield: 8 x slices

Preparation Time: 10 mins
Cooking Time: 40 mins
Extra Time: 6 hrs (or overnight, for soaking raisins)


    4.40 oz raisins, unpacked
    1/4 cup brandy
    3 eggs
    1 tsp liquid sugar substitute
    1 cup low-fat ricotta cheese (such as light Sargento)
    1 1/4 cup self-rising flour
    1 lemon peel, finely grated
    2 Tbsp slivered almonds


    Soak raisins in brandy overnight.

    Preheat oven to 350°F.

    Beat eggs and sugar substitute together until thick and fluffy. Add ricotta cheese, flour, raisins, and lemon peel; mix together lightly.

    Spoon half the mixture into a greased 8-inch round cake pan. Sprinkle almonds over top of mixture. Spread remaining cake mixture over the top.

    Bake in preheated oven for 40 minutes, then test to see if cake is done by inserting a toothpick (cake is done when toothpick comes out clean). Cool in pan for 5 minutes, then turn out onto a wire rack to cool.

Nutritional Information
(Per Serving)

Calories:198 cals
Kilojoules:829 kJ
Fat:4.1 g
Carbohydrates:29.3 g
Protein:7.4 g
Cholesterol:77.3 mg
Sodium:301 mg
Saturated Fat:1.4 g
Fiber:1.4 g
Calcium:138.0 mg
Total Sugars:11.4 g

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