Monday, March 16, 2015

Raspberry-Ricotta Cake

Since it's just the two of us, I am always keeping an eye out for dessert recipes that do not make a huge dessert. Cookie recipes that make only 2 dozen. Cake recipes that make only one layer. I always want a little dessert every evening, but I am trying to watch what I eat, plus SP, while he enjoys dessert treats, has to be careful.
So when I saw this recipe in the March 2015 issue of Bon Appetit, I got excited. Not only was it for one cake layer, but there was no frosting, and it had fruit, which SP always likes.
Raspberry-Ricotta Cake. This cake is so easy to make. It requires a bit of planning - we do not usually have ricotta and frozen raspberries as staples in the kitchen so we had to add those to the grocery list. It's like making muffins: Measure the dry ingredients into a bowl. Measure the wet ingredients into another bowl and mix until smooth. Fold the wet into the dry. Fold in raspberries. Pour in pan. Bake. Eat.
We have 8 inch round cake pans, so that's what I used instead of a 9 inch pan. That's probably why the cake almost, but not quite, puffed up to overflow as it baked. Fortunately the edges were cooked enough to not overflow when it rose above the rim of the pan. Next time I might put it on a cookie sheet just in case. I baked it for about 10-15 minutes longer than the recipe says.
It smelled so good. I decided that in the best interest of the blog, I should take photos in the afternoon sunlight, so I just had to cut into the cake in the afternoon and sample a slice. SP decided he should supervise the cutting, photographing, and of course, sampling. It's delicious! So moist. I can taste the ricotta, but it's not a strong flavor. It made me think of a raspberry cheese danish in cake form. The edge is brown enough to be a slightly crisp treat (we both like brown edges).

This is definitely a make again cake for us.

Recipe here.

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