Raspberry & White Chocolate Ricotta Pound Cake

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.

Ingredients

• US
• METRIC

You'll Need