RASPBERRY-RICOTTA CAKE
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Provided by Alison Roman
Categories Cake Dessert Kid-Friendly Ricotta Blackberry Raspberry Bon Appétit Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
- Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
RASPBERRY, LIME AND RICOTTA CAKE
From Australian Women's Weekly cooking show by chef Diane Temple. Add the raspberries while still frozen so they don't bleed into the cake.
Provided by Lee_tah
Categories Dessert
Time 1h10m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C (350F) or 160°C fan-forced. Grease and line a 20cm round cake pan.
- Cream together ricotta cheese, sugar, lime rind and coconut extract. Mix until smooth and creamy, them add egg yolk. In another bowl, mix flour and coconut macaroon crumbs. Fold in the flour mix alternatively with the milk until combined. Beat egg whites to firm peaks. Fold egg whites into the cake mixture. Spoon into prepared pan and sprinkle throught frozen raspberries. Spread batter evenly around pan.
- Bake for about 50 minutes or until a toothpick comes out clean. If the cake starts to get too dark, cover with foil while baking.
- Leave in the cake pan five minutes before taking out and cool on a wire rack. Dust with icing sugar for serving.
Nutrition Facts : Calories 207.8, Fat 3.3, SaturatedFat 1.9, Cholesterol 35.2, Sodium 252.7, Carbohydrate 39.9, Fiber 0.9, Sugar 25.2, Protein 4.9
RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS
Baking this cake for a longer period of time at a lower temperature allows for a more even bake without the worry of overbrowning. This cake is on the denser side, with a somewhat pound cake-like texture. It tastes great the next day with a hot cup o' coffee!
Provided by Kim
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Sift together flour, baking powder, salt, and nutmeg.
- Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
- Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
- Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
- Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 44.1 g, Cholesterol 84.6 mg, Fat 19.4 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 10.2 g, Sodium 233.9 mg, Sugar 28.8 g
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