Berry Boost Bake
This light-as-a-feather sponge gives a nutritious nod to summer. Made with protein-rich ricotta, wholesome ground almonds, and fresh summer berries, it’s a simple, feel-good treat that’s packed with flavour. Perfect for sharing, this traybake is a healthier way to satisfy your sweet tooth while keeping things light and balance – whether it’s a midweek snack or a post-workout boost.
50 minutes
Serves 15
Ingredients
- 150g unsalted butter, plus extra for greasing
- 250g ricotta, any excess water drained away
- 1 teaspoon almond extract
- 200g golden caster sugar
- 3 Enriched eggs
- 140g self-raising flour
- ½ teaspoon baking powder
- 50g ground almonds
- 150ml whipping cream
- 1 teaspoon vanilla extract/paste
- 2 tablespoons icing sugar, sieved
- 150ml Greek yoghurt
- 400g mixed summer berries
Method
- Preheat the oven to 180ºC/160º (fan). Grease and line the base and sides of a 23cm x 33cm, 6cm deep rectangular tin.
- Gently melt the butter in a small saucepan over a low heat and put to one side.
- Beat the ricotta, almond extract and sugar with an electric whisk or stand mixer for 5 mins. Slowly pour in the melted butter and beat in the eggs one at a time.
- Sieve over the flour, baking powder and a pinch of sea salt and fold into batter along with the ground almonds. Spoon the batter into the prepared tin.
- Bake in the oven for 25-30 mins, until golden brown and a skewer comes out clean.
- Leave to cool completely in the tin before removing to a wire rack.
- Whip the cream with the vanilla and 1 tablespoon of icing sugar until soft peaks. Mix through the yoghurt. Spread the whipped cream over the top of the sponge, finish with summer berries and a final dusting of icing sugar.
