Best Recipes

Hello everybody, I hope you’re having an amazing day today. Today, we’re going 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 bit tasty. This will be really delicious.

Combine sugar, flour and baking powder. 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.

Raspberry and White Chocolate Ricotta Pound Cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Raspberry and White Chocolate Ricotta Pound Cake is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. 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:

1. Prepare Cake
2. Prepare 200 g caster sugar
3. Take 200 g self rising flour
4. Make ready 1 tsp baking soda
5. Take 250 g ricotta
6. Get 4 large eggs
7. Make ready 125 g butter, melted
8. Prepare 125 g raspberries
9. Get 100 g white chocolate, roughly chopped
10. Get To serve:
11. Prepare 150 g white chocolate
12. Get 50 mL double cream
13. Make ready 1 tsp vanilla
14. Take 250 g strawberries
15. Get 125 g raspberries

Spread one-third of the berry mixture on top. Dollop some of the ricotta mixture on top. Add the sugar, flour and baking powder to a large mixing bowl and. This cake is incredibly moist and tender.

Steps to make Raspberry and White Chocolate Ricotta Pound Cake:

1. Preheat the oven to 180C. Grease and lineal a 20 cm springform pan.
2. Combine sugar, flour and baking powder. Mix well.
3. In a separate bowl, combine ricotta, eggs and melted butter. Mix well and then pour into the dry ingredients.
4. Fold into the batter the raspberries and white chocolate.
5. 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.
6. 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.
7. Ready to serve and ENJOY!

Add the sugar, flour and baking powder to a large mixing bowl and. This cake is incredibly moist and tender. Cocoa gives it a slightly more subtle chocolate hit than melted chocolate would: it's surprisingly not that rich. It's a very moist chocolate cake, it is rich, but in a light summery way. I can't really describe it (obviously).

So that is going to wrap this up for this exceptional food raspberry and white chocolate ricotta pound cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!