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Donal Skehan
Raspberry & White Chocolate Ricotta Pound Cake | DonalSkehan.com

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 Serves 12
  • time 50mins

Method

  1. 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. 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. 3. In a separate bowl, whisk together the ricotta and eggs with the melted butter.
  4. 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. 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. 6. Allow to cool for at least 20 minutes in the tin and then remove onto a cooling rack to cool completely.
  7. 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. 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. 9. Top the cooled cake with the glaze, strawberries and remaining 125g raspberries.

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Ingredients

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