Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, raspberry and white chocolate ricotta pound cake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Add the sugar, flour and baking powder to a large mixing bowl and mix to combine and make a well in the centre. In a separate bowl, whisk together the ricotta and eggs with the melted butter. Add in flour, baking powder, baking soda & salt. Top with sour cream & then beat to combine - do not over mix.
Raspberry and White Chocolate Ricotta Pound Cake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Raspberry and White Chocolate Ricotta Pound Cake is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have raspberry and white chocolate ricotta pound cake using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry and White Chocolate Ricotta Pound Cake:
- Take Cake
- Make ready 200 g caster sugar
- Prepare 200 g self rising flour
- Make ready 1 tsp baking soda
- Make ready 250 g ricotta
- Prepare 4 large eggs
- Prepare 125 g butter, melted
- Get 125 g raspberries
- Get 100 g white chocolate, roughly chopped
- Get To serve:
- Prepare 150 g white chocolate
- Prepare 50 mL double cream
- Take 1 tsp vanilla
- Prepare 250 g strawberries
- Prepare 125 g raspberries
The combination of fresh raspberries and melted white chocolate is simply delicious! It's Gina from Kleinworth & Co. again. My focus on most holidays is to make it memorable for my kids. In a bowl, vigorously mix eggs, salt, vanilla, sugar, ricotta, and oil, until well blended.
Instructions to make Raspberry and White Chocolate Ricotta Pound Cake:
- Preheat the oven to 180C. Grease and lineal a 20 cm springform pan.
- Combine sugar, flour and baking powder. Mix well.
- In a separate bowl, combine ricotta, eggs and melted butter. Mix well and then pour into the dry ingredients.
- Fold into the batter the raspberries and white chocolate.
- Bake for 50-60 minutes or until golden and a cake skewer comes out clean. Cool in the pan for 20 minutes before removing from the pan. Let cool in a cooling rack completely.
- To prepare the chocolate glaze, heat the double cream and vanilla until almost simmering. Pour slowly into the chocolate while whisking until the chocolate have melted. Glaze the top of the cake and decorate with the strawberries and raspberries.
My focus on most holidays is to make it memorable for my kids. In a bowl, vigorously mix eggs, salt, vanilla, sugar, ricotta, and oil, until well blended. Add flour and baking powder and mix just until smooth. Chop white chocolate into fine powder. Combine chocolate, water and extra butter in a large saucepan and stir over low heat until smooth.
So that is going to wrap it up with this special food raspberry and white chocolate ricotta pound cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
