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  • Writer's pictureCarlos Sarmiento

Lemon-raspberry olive oil ricotta cake with mixed berry coulis, featuring Batey premium sugar.

(Photo by Carlos Sarmiento)

Here's a new take on one my favorite desserts to make, this time I'm adding some fresh berries like raspberries and finishing it off by complimenting it with a decadent mixed berry coulis sauce.

This dessert is extra special because it used the delicious and fine sugar products from Batey Natural.

Let's get cooking...



  • 1 ½ cups of ricotta

  • 2/3 cup of olive oil

  • 1 ½ cups of raw sugar

  • zest and juice of 4 lemons

  • 3 eggs

  • 1 ½ cups all-purpose flour

  • 3/4 cup of almond meal/flour

  • 1 tbl baking powder

  • 1/3 tsp soda

  • ¾ salt

  • 1 cup of fresh raspberries

Coulis sauce:

  • 3/4 cup of frozen mixed berries

  • 1/4 cup of water

  • 4 tablespoons of pure white cane sugar

  • 1/8 teaspoon of salt

  • 2 teaspoons of lemon juice

Cake decoration:

  • 3-4 tablespoons of powered sugar



  • Preheat oven to 350° F.

  • In a large mixing bowl whisk the ricotta, olive oil, sugar, and zest until completely combined.

  • Next, add in one egg at a time until they are completely mixed in.

  • In a separate large bowl whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure and clumps are removed.

  • Transfer the dry ingredients into your wet ingredients and whisk together just until everything is combined. Add raspberries. Mix well.

  • Pour the batter into a 9" spring form pan and bake for 60-70 minutes or until browned on top and firm in the center.

  • Place the cake onto a cooling rack and let it cool to room temperature (could take up to two hours) before decorating and serving.

Coulis sauce:

  • In a medium saucepan, combine all but the lemon juice.

  • Bring to simmer and cook until berries are warm and sugar is dissolved.

  • Transfer to a blender and puree until smooth.

  • Strain through a fine sieve or fine mesh strainer.

  • Press as much through as possible, leaving only the seeds behind.

  • Stir in the lemon juice and adjust sweetness if desired with additional sugar.

  • Can be refrigerated for up to 4 days in an airtight container.

Cake decoration:

  • Once cake has cooled off, dust generously with powder sugar.

Serve it up!

When serving, cut a generous slice and place on individual plates.

Decorate by spooning some coulis sauce around the cake slice or if you have a plastic condiment squirt bottle, you can easily use this for more creative sauce presentation.


(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About Batey...

Founded in the year 2000 by Roland and Paulina Schneider who along with their then 10 year old son, Alan, left their home country of Colombia looking for a safer home.


While living in central florida the Schneiders realized there were no options for high quality raw sugars at afordable prices. 

Having known that  Colombia has always been a great producer of sugar cane the Schneiders decided to start a company focusing on less processed, raw sugars. With the launch of TWCorp and the brands Batey and Mimosa Sugars, a great journey began for the whole family.

Through sacrifice and hard work the family began their pursuit of the American Dream. At first, Roland and Paulina would visit small grocery stores offering their sugar and initially many stores would say no, but others saw the great opportunity and brought on the product. As time passed and customers kept asking for the sugar with the “large golden crystals” more stores decided to bring on the items. 

After many years of perseverance and hard work, the family and the TWCorp team continue to grow and stablish the brands BATEY and MIMOSA as household names by providing great service and products to over 7,500 stores that have chosen TWCorp.

For more information about Batey and their fine products, visit:

(Photo by Carlos Sarmiento)

Thank you Batey for this incredible and delectable partnership!

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