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Love Cake By Tom Walton - OzHarvest #HereForHope

Preparation time: 20-30 minutesCooking time: 40 minutesServes: Up to 6 peopleRecipe course: Desserts
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Chef XL Titanium KVL8300S


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