Recipe: Perfect Raspberry and White Chocolate Ricotta Pound Cake

Raspberry and White Chocolate Ricotta Pound Cake. Add the sugar, flour and baking powder to a large mixing bowl and mix to combine and make a well in the centre. In a separate bowl, whisk together the ricotta and eggs with the melted butter. Let cool in a cooling rack completely.

Whisk in the eggs until evenly combined. Add in flour, baking powder, baking soda & salt. Top with sour cream & then beat to combine - do not over mix. You can cook Raspberry and White Chocolate Ricotta Pound Cake using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Raspberry and White Chocolate Ricotta Pound Cake

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

Gently fold in raspberries & white chocolate chips by hand with large spatula. This Raspberry White Chocolate Pound Cake is the perfect way to start your day. The combination of fresh raspberries and melted white chocolate is simply delicious! It's Gina from Kleinworth & Co. again.

Raspberry and White Chocolate Ricotta Pound Cake step by step

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. 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. Chop white chocolate into fine powder. A blessed lemon curd cake inspired by the nuns at Kylemore Abbey, a raspberry ricotta pound cake that's rich and indulgent with a creamy white chocolate glaze, and a tres leches cake that is.