Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, raspberry and white chocolate ricotta pound cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
In a separate bowl, whisk together the ricotta and eggs with the melted butter. During the week I try to have my coffee & a breakfast that is healthy. But on the weekends I really enjoy splurging & having a sweet little goodie like this Raspberry White Chocolate Pound Cake with my coffee while the hubs & I sit & talk about what we will be doing for the day & our overall plans. It's our special time to connect before the kids get up & the business of the day happens.
Raspberry and White Chocolate Ricotta Pound Cake is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Raspberry and White Chocolate Ricotta Pound Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook raspberry and white chocolate ricotta pound cake using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Raspberry and White Chocolate Ricotta Pound Cake:
- Get Cake
- Take 200 g caster sugar
- Prepare 200 g self rising flour
- Take 1 tsp baking soda
- Take 250 g ricotta
- Take 4 large eggs
- Take 125 g butter, melted
- Prepare 125 g raspberries
- Take 100 g white chocolate, roughly chopped
- Take To serve:
- Prepare 150 g white chocolate
- Make ready 50 mL double cream
- Get 1 tsp vanilla
- Make ready 250 g strawberries
- Take 125 g raspberries
This easy pound cake is bursting with tangy raspberries and sweet white chocolate, finished off with a generous swirl of cream cheese frosting. Better yet, we've used frozen raspberries so you can make it all year round! 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.
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.
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. This Almond Raspberry Cake with White Chocolate Amaretto Buttercream Frosting is a total showstopper!
So that is going to wrap it up for this exceptional food raspberry and white chocolate ricotta pound cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
