Raspberry Ricotta Cake
Afternoon loyal subjects,
As I write this I have just finished devouring a big fat slice of this cake and I have to say it is one of the most delicious cakes I have ever made. Ever!
It is really light and fluffy but a little creamy in it's texture. I have no doubt that baking it with a little moisture takes the recipe to the next level....enter your CombiSteam!
As fresh raspberries come into season you can absolutely use those instead of frozen ones - totally up to you. It would also work well with blueberries if you want to change it up. And you could certainly swap the orange zest for lemon zest. This Queen is always open to a little creative licence. Hopefully you know that by now! And blueberries would work beautifully with either lemon or orange zest.
Once it's out of the oven and cooled a little, pop the kettle on and have a slice. Then try to talk yourself out of having another just as I am doing now. I am also imagining it served with a dollop of double cream...I mean, why not?
As a little tip for beginners here, I would also just like to make sure that I tell you not to overmix this cake. Please please please, with my best royal manners, just fold it gently though and stop as soon as it is “just combined” - it may not seem completely smooth and perfect looking but that is a good thing. Over mixing here will give you a rubbery result so please be kind and gently.
Ok now - time to get baking loyal ones.
Raspberry Ricotta Cake
Ingredients:
225g plain flour
2 tsp baking powder
1/2 tsp ground cinnamon
220g caster sugar
3 XL eggs (room temp)
400g fresh full fat ricotta (room temp)
1 tsp vanilla paste or extract
zest from 1 orange
120g butter (melted & cooled)*
1 cup frozen raspberries + extra for the top (thawed)
Method:
Grease & line the base and sides of a 20cm spring form pan with baking paper.
Select Combination Steam on your CombiSteam oven. For variable steam select 20%. Allo the oven to pre-heat.**
Place the flour, baking powder, cinnamon and sugar into a large mixing bowl. Whisk until combined and lumps are removed.
Combine the eggs, ricotta, vanilla, zest and melted butter in a separate bowl.
Add the wet ingredients into the dry ingredients and mix until just combined.
Gently fold through the raspberries.
Pour the batter into the prepared pan and spread the top with a spatula. Press the extra raspberries gently into the top of the cake.
Bake in the centre of your CombiSteam for 50 mins or until a skewer from the centre comes out clean.
Allow to cool for 10 minutes in the tin then carefully remove and cool on a cake rack for as long as you can before you cannot wait any longer!
*butter can be melted in your CombiSteam in a dish using Steam at 100 degrees C or 100% for few minutes
**In a VZUG or Wolf CombiSteam you can select the Hot Air Humid function. In other brands select Combination Steam function and set Steam level to 20%.
So what are you waiting for? Leave the week behind, and jump into the weekend. Cake it off people!
Happy CombiSteaming!
Yours in the kitchen,
The CSQ.