I needed a cake I could knock up pretty quickly, that did not need frosting etc and I remembered she has had a few recipes on coffee cakes. I quickly found a recipe for her raspberry ricotta buckle. It sounded highly intriguing. The ricotta replaces the majority of the butter in the cake.
It is a sponge cake, topped with raspberries and topped again with a streusel topping.
The first day the streusel topping has a fantastic crunch, but I think the cake flavour is more pronounced the second day.
It may have been my first Anna Olsen bake but it will not be my last, her instructions a clear and concise and the result is brilliant. I have my eye on a few recipe, now which shall I bake first?
As both raspberry and ricotta both begin with 'R' I am going to enter this cake into this months alpha bakes.