Raspberry Lime And Ricotta Cake Recipes

RASPBERRY-RICOTTA CAKE

Steps:

• Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
• Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
• Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
• Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

RASPBERRY, LIME AND RICOTTA CAKE

Steps:

• Preheat oven to 180°C (350F) or 160°C fan-forced. Grease and line a 20cm round cake pan.
• Cream together ricotta cheese, sugar, lime rind and coconut extract. Mix until smooth and creamy, them add egg yolk. In another bowl, mix flour and coconut macaroon crumbs. Fold in the flour mix alternatively with the milk until combined. Beat egg whites to firm peaks. Fold egg whites into the cake mixture. Spoon into prepared pan and sprinkle throught frozen raspberries. Spread batter evenly around pan.
• Bake for about 50 minutes or until a toothpick comes out clean. If the cake starts to get too dark, cover with foil while baking.
• Leave in the cake pan five minutes before taking out and cool on a wire rack. Dust with icing sugar for serving.

RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Sift together flour, baking powder, salt, and nutmeg.
• Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
• Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
• Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
• Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

LEMON-LIME RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
• Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
• Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
• To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.