Before I went on holidays, I had a massive container of ricotta cheese to use up. I came up with some recipes that I felt so so about after a Google search, but the Eureka moment came when I read about a raspberry ricotta cake on The Amateur Gourmet. It looked devine and just what I wanted to make.
The recipe is Bon Appetit's Raspberry Ricotta Cake. I followed the recipe to a T save for adding an extra quarter cup of raspberries on top (because I didn't have any).
It turned out to be a beautiful cake - moist, light and with tang from the raspberries.
It was delightful served warm with icecream for dessert:
It was also good on its own served at room temperature next day. Loved this cake - I'd make it again.
Oh, I have ricotta left over in the fridge as well...no raspberries, but I do have strawberries, so maybe I should visit a small version of this one.
ReplyDeleteI have ricotta and raspberries in the fridge. Maybe I will give this a try! It looks delicious! I hope your trip is marvelous!
ReplyDeleteThis cake looks really lovely - anything with raspberries is good with me - and I am sure the ricotta made for a lovely texture and flavour too.
ReplyDeleteLooks lovely! I think I like pretty much all raspberry cakes :-)
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