Raspberry & White Chocolate Ricotta Pound Cake

June 25

A no fuss basic baking recipe to easily master which can be adapted with any fruit you might like to substitute. I particularly like the combination of raspberries and white chocolate here though, a combination I often add to muffins for sweet summery vibes.

Serves 12
50mins

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm/ 8” round tin with a removable base.
2. Add the sugar, flour, salt and baking powder to a large mixing bowl and mix to combine and make a well in the centre.
3. In a separate bowl, whisk together the ricotta and eggs with the melted butter.
4. Pour the egg and ricotta mix into the dry ingredients and fold through along with 125g/ 4 oz of the raspberries and all of the white chocolate.
5. Pour into the prepared tin and then place in the preheated oven for 50 minutes until risen, golden and a skewer inserted comes out clean.
6. Allow to cool for at least 20 minutes in the tin and then remove onto a cooling rack to cool completely.
7. While the cake is cooling, prepare the topping; heat the cream along with the vanilla seeds in a small saucepan over a low heat and bring to a gentle simmer.
8. Finely chop the chocolate and add to a large bowl. Once the cream is at simmering point, pour over the chocolate slowly a little at a time, whisking as you go until the chocolate has melted. Stir in the creme fraiche until all mixed. Leave in the fridge for a few minutes to firm up.
9. Top the cooled cake with the glaze, strawberries and remaining 125g raspberries.

For the cake:

7 oz self raising flour

1 tsp baking powder

7 oz caster sugar

Pinch of salt

9 oz ricotta

4 large free range eggs

1 stick butter, melted

9 oz raspberries

1 cup white chocolate, roughly chopped

For the topping:

¾ cup white chocolate

4 fl oz double cream

½ vanilla pod, split and seeds scraped

4 oz creme fraiche

Strawberries, halved, to decorate

For the cake:

200g self raising flour

1 tsp baking powder

200g caster sugar

Pinch of salt

250g ricotta

4 large free range eggs

125g butter, melted

250g raspberries

200g white chocolate, roughly chopped

For the topping:

150g white chocolate

125ml double cream

½ vanilla pod, split and seeds scraped

125g creme fraiche

Strawberries, halved, to decorate

You'll Need

20cm/ 8″ round springform tin