Love Cake By Tom Walton - OzHarvest #HereForHope

Love Cake By Tom Walton - OzHarvest #HereForHope

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

Made with these products:



  • 2/3 cup unsalted Devondale butter
  • 1 cup caster sugar
  • Zest 1 lemon
  • 3 eggs
  • 1 cup Devondale milk
  • 2 cups self-raising flour, sifted
  • ½ cup almond meal, sifted
  • pinch salt

Berry Topping

  • 1 punnets of strawberries, green stem removed, cut in half
  • 1 punned blackberries

Whipped Ricotta Topping

  • 200g ricotta
  • 2 tbsp honey
  • 1 tbsp rose water
  • Zest 1 lemon


  1. Preheat an oven to 170C and grease and line the base of a 24cm springform cake tin with baking paper
  2. In a mixing bowl with a paddle attachment, cream the butter, sugar, lemon zest to a light and pale consistency then add the milk and eggs slowly and alternating with the flour and almond meal
  3. Spoon the batter into the cake tin and push 2/3 of the berries into the cake mix and bake in the preheated oven for 35-40 minutes. Cut the remaining strawberries into small wedges
  4. While the cake is cooking place the ricotta into the blender along with the honey, lemon zest and rosewater. Blend until silky smooth
  5. Allow the cake to cool for 10 mins before removing form the cake tin and topping with the remaining berries and whipped ricotta

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