Raspberry & White Chocolate Ricotta Pound Cake

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm round springform tin and place onto a large baking tray.
2. Add the sugar, flour 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 of the raspberries and 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.
9. Top the cooled cake with the glaze, strawberries and remaining 125g raspberries.

Ingredients

• US
• METRIC

You'll Need