raspberry ricotta cake . . . ‘best ever!’
The title of this post might be easy to misinterpretation. I just put this cake in the oven and the batter was the best I’ve ever tasted. Honestly!
My daughter, C. and I came upon a ricotta cake with berries when we got together for coffee the other day at Verrill Farms in Concord, MA. We’ve had it for dessert since then and I was struck by the moist cake and nice flavor with blackberries and blueberries here and there in the cake.
This morning, I just mixed together a recipe for ricotta cake with raspberries. I melted a stick of unsalted butter in the microwave, mixed the dry ingredients together using turbinado sugar instead of granulated white sugar. Mixing it together, the batter seemed awfully dry to me – turns out I forgot to copy down the three eggs in the recipe. Using a small electric mixer, I blended the batter together. It looked beautiful – which is a lot to say about cake batter, right?
Into a fluted white porcelain pan buttered all over, the batter filled it almost to the top (I hope it doesn’t spill over as it bakes!) Along the top of the cake, I inserted fresh raspberries and licked the bowl. Yummy batter! So tonight, we’ll have to confirm whether the cake is the best ever!
One of George’s long-time friends may be dropping by midday and the raspberry ricotta cake might be a nice treat. Now, I’m going to go ahead and make up a batch of turkey ricotta meatballs to bake in the oven after the cake comes out. We’ll have them tonight with some sauteed zucchini and mushrooms in tomato sauce and angel hair spaghetti.
Ricotta is a new ingredient to our recipes – and boy, it’s tasty good!
Footnote: the cake was moist and dense, very tasty! Next time, I’ll look for a slightly larger baking pan so that the batter has more room to fluff up and cook in the middle. The batter was still the most awesome I’ve ever licked!