Recipe of Delicious Raspberry and White Chocolate Ricotta Pound Cake

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, raspberry and white chocolate ricotta pound cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

In a separate bowl, whisk together the ricotta and eggs with the melted butter. During the week I try to have my coffee & a breakfast that is healthy. But on the weekends I really enjoy splurging & having a sweet little goodie like this Raspberry White Chocolate Pound Cake with my coffee while the hubs & I sit & talk about what we will be doing for the day & our overall plans. It's our special time to connect before the kids get up & the business of the day happens.

Raspberry and White Chocolate Ricotta Pound Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Raspberry and White Chocolate Ricotta Pound Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook raspberry and white chocolate ricotta pound cake using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry and White Chocolate Ricotta Pound Cake:

1. Make ready Cake
2. Get 200 g caster sugar
3. Prepare 200 g self rising flour
4. Get 1 tsp baking soda
5. Take 250 g ricotta
6. Take 4 large eggs
7. Get 125 g butter, melted
8. Make ready 125 g raspberries
9. Take 100 g white chocolate, roughly chopped
10. Make ready To serve:
11. Prepare 150 g white chocolate
12. Take 50 mL double cream
13. Get 1 tsp vanilla
14. Get 250 g strawberries
15. Make ready 125 g raspberries

The combination of fresh raspberries and melted white chocolate is simply delicious! It's Gina from Kleinworth & Co. again. My focus on most holidays is to make it memorable for my kids. Whisk flour, sugar, baking powder, and salt in a large bowl.

Instructions to make Raspberry and White Chocolate Ricotta Pound Cake:

1. Preheat the oven to 180C. Grease and lineal a 20 cm springform pan.
2. Combine sugar, flour and baking powder. Mix well.
3. In a separate bowl, combine ricotta, eggs and melted butter. Mix well and then pour into the dry ingredients.
4. Fold into the batter the raspberries and white chocolate.
5. Bake for 50-60 minutes or until golden and a cake skewer comes out clean. Cool in the pan for 20 minutes before removing from the pan. Let cool in a cooling rack completely.
6. To prepare the chocolate glaze, heat the double cream and vanilla until almost simmering. Pour slowly into the chocolate while whisking until the chocolate have melted. Glaze the top of the cake and decorate with the strawberries and raspberries.

My focus on most holidays is to make it memorable for my kids. 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. In a bowl, vigorously mix eggs, salt, vanilla, sugar, ricotta, and oil, until well blended. Add flour and baking powder and mix just until smooth.

So that’s going to wrap this up with this exceptional food raspberry and white chocolate ricotta pound cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!