Who enjoys eating Ricotta Cake? This may be the one to try. It’s beautiful and delightful to eat with frozen blueberries and a squeeze of fresh lemon juice just adds a touch of sweetness.
Why it’s so delightful and not heavy to eat and not too thick in texture is because I used light Ricotta Cheese and adding the fresh lemon juice just gives some lemon zest towards it and brings a beautiful colouring to the outer of the cake. Enjoy lisa.????????
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RECIPE
1½ cups all-purpose flour
1 cup raw sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
375g light ricotta cheese
1/2 teaspoon vanilla extract
1 cup unsalted butter, melted
1 cup frozen blueberries (Half for mixing in the ingredients and other half for the top.)
( some Icing sugar to dust on top)
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Preparation
1. Preheat oven to 170 degrees, use round cake tin spray lightly with nonstick spray then cut baking paper the size of the cake tin and place it on the bottom and spray gently on top of it.
2. Sift the flour in the large bowl and then add sugar, baking powder, and salt stir well together.
3. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, ed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
4. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes after removing from the tin dust the icing sugar on top.
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