Soft raspberry and ricotta cake
The soft raspberry and ricotta cake is tasty, soft, very easy to prepare and also beautiful to look at, an element not to be overlooked in the kitchen. I love berries very much. I like them all, but raspberries are the ones I prefer, very particular berries, which are often used to embellish salads, cocktails and fruit salads. In fact, looking carefully at the raspberry you will realize that it is not a single fruit but an aggregate fruit, composed of many drupes (the balls!), each with its own seed. Strong, isn't it? I am used to red ones but there are many species and many different colors, from red to black passing through the gold variety. This cake is fine for all, even the wild ones, a little smaller but very tasty.
In Christian art, raspberry was considered a symbol of kindness because of its heart-like shape and blood-red juice. Accept this recipe as my gesture of friendship and kindness towards you!
Ingredients400 g Fresh ricotta250 g Raspberries200 g Sugar190 g Flour3 Eggs100 g Butter1 sachet baking powder for cakesOrganic lemon zestSalt
PreparationPreheat the oven to 180°C. In a small bowl, melt the butter in the microwave (or in a saucepan on the stove). In the first bowl, mix the sugar, flour and baking powder. In the second bowl, whisk the eggs and then add the ricotta after beating it a little to make it creamy. Grate the lemon zest in it. Add the mixture to the flour and sugar and mix until smooth. Don't work it too long, though! Also incorporate the melted butter and transfer half of the dough to the cake pan lined with parchment paper. Distribute 90 g of raspberries, washed and dried and then cover with the remaining dough. Finally add another 90 g of raspberries to the surface. Distribute 90 g of raspberries, washed and dried and then cover with the remaining dough. Finally add another 90 g of raspberries to the surface. Bake for 45 minutes. Allow to cool and serve in slices with the remaining fresh raspberries.
The soft raspberry and ricotta cake is tasty, soft, very easy to prepare and also beautiful to look at, an element not to be overlooked in the kitchen. I love berries very much. I like them all, but raspberries are the ones I prefer, very particular berries, which are often used to embellish salads, cocktails and fruit salads. In fact, looking carefully at the raspberry you will realize that it is not a single fruit but an aggregate fruit, composed of many drupes (the balls!), each with its own seed. Strong, isn't it? I am used to red ones but there are many species and many different colors, from red to black passing through the gold variety. This cake is fine for all, even the wild ones, a little smaller but very tasty.
In Christian art, raspberry was considered a symbol of kindness because of its heart-like shape and blood-red juice.
Accept this recipe as my gesture of friendship and kindness towards you!
Ingredients
400 g Fresh ricotta
250 g Raspberries
200 g Sugar
190 g Flour
3 Eggs
100 g Butter
1 sachet baking powder for cakes
Organic lemon zest
Salt
Preparation
Preheat the oven to 180°C. In a small bowl, melt the butter in the microwave (or in a saucepan on the stove). In the first bowl, mix the sugar, flour and baking powder. In the second bowl, whisk the eggs and then add the ricotta after beating it a little to make it creamy. Grate the lemon zest in it. Add the mixture to the flour and sugar and mix until smooth. Don't work it too long, though! Also incorporate the melted butter and transfer half of the dough to the cake pan lined with parchment paper. Distribute 90 g of raspberries, washed and dried and then cover with the remaining dough. Finally add another 90 g of raspberries to the surface. Distribute 90 g of raspberries, washed and dried and then cover with the remaining dough. Finally add another 90 g of raspberries to the surface. Bake for 45 minutes.
Allow to cool and serve in slices with the remaining fresh raspberries.
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