Este bolo é uma fusão perfeita de cremosidade, frescura e um toque citrino da laranja, com o extra especial de uma cobertura vibrante de framboesa. É uma opção maravilhosa tanto para um lanche como para uma sobremesa de verão ou celebração especial.

Ingredientes

  • 1 Iogurte
  • 8 ovos
  • 200g de requeijão de vaca
  • 200g de açúcar branco+75g de açúcar amarelo
  • Raspa de 1 laranja
  • 350g de farinha de trigo
  • 50g de manteiga de vaca
  • 1 c.s. de fermento em pó
  • Manteiga para untar e farinha de trigo para polvilhar
  • Icing de framboesa:
  • 200g de Framboesas frescas
  • 2 chávena de chá de açúcar em pó
  • 3 c.s. de sumo de limão

Preparação

  1. Ligue o forno nos 180ºC.
  2. Num taça coloque o requeijão e o açúcar e bata até obter uma mistura homogénea.
  3. Adicione os ovos,um a um, assim como a raspa da laranja, a manteiga derretida e o iogurte.
  4. Bata até misturar.
  5. Adicione a farinha e fermento peneirados e envolva sem bater.
  6. Coloque a massa num forma untada com manteiga e polvilhada com farinha.
    leve ao forno durante 40 minutos ou até que o palito saia limpo.
    Icing de framboesa:
  7. Numa taça coloque algumas das framboesas e esmague-as com a ajuda das costas de uma colher. Adicione o açúcar em pó e o sumo de limão e misture até homogeneizar. Se necessário adicione mais sumo de limão.
  8. Quando o bolo ficar pronto deixe arrefecer antes de desenformar. Coloque as framboesas do centro do bolo e regue com o icing.

Craving something fruity and creamy with a tangy twist? Here’s the English version just for you!

Ricotta Raspberry Cake

This Ricotta Raspberry Cake is a delightful bake that brings together the gentle creaminess of fresh ricotta (Portuguese requeijão), the bright zing of orange zest, and the gorgeous aroma of buttered crumb. It’s light, moist, and bursting with character, perfect for sharing at a family teatime or as an elegant ending to a summer meal. The addition of yoghurt and ricotta ensures a wonderfully tender crumb, while a vibrant raspberry icing on top adds a pop of colour and flavour that truly makes the cake stand out.

This cake is easy to prepare but feels sophisticated enough for any occasion. The secret is gently folding in the flour and leavening—so the crumb remains light and not dense. The raspberry icing is both tart and sweet, and pairs beautifully with the mild, creamy notes of the cake. You can use fresh or frozen raspberries, and if you like, double the quantity for a richer layer of real fruit on top! Serve it plain or with a few extra berries on the side for a lovely summery finish.

Tip: For a fragrant, grown-up twist, try adding a dash of orange blossom water or a tablespoon of almond liqueur to the icing. This cake keeps well covered in the fridge for up to three days, making it ideal to bake ahead for guests.

Ingredients

  • 1 plain yoghurt (125g, natural)
  • 8 eggs
  • 200g fresh ricotta cheese (requeijão, preferably cow’s milk)
  • 200g white sugar + 75g light brown sugar
  • Zest of 1 orange
  • 350g plain flour
  • 50g unsalted butter, melted
  • 1 tbsp baking powder
  • Butter for greasing and flour for dusting the cake tin
  • For the raspberry icing:
  • 200g fresh raspberries
  • 2 cups icing sugar
  • 3 tbsp lemon juice (or to taste)

Method

  1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease a cake tin with butter and dust with flour.
  2. In a large bowl, beat the ricotta with both sugars until you have a smooth mixture.
  3. Add the eggs one at a time, beating well between each addition. Stir in the orange zest, melted butter, and yoghurt.
  4. Mix until just combined. Sift together the flour and baking powder, then fold gently into the wet mixture until incorporated—do not overmix.
  5. Pour the batter into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool before removing from the tin.
  6. For the raspberry icing: In a bowl, mash some of the raspberries with the back of a spoon. Add the icing sugar and lemon juice, and mix to a smooth, pourable consistency. Adjust consistency with more sugar or lemon as needed.
  7. Once the cake has cooled, arrange the remaining raspberries in the centre and drizzle with the raspberry icing just before serving.