Recipe of Super Quick Raspberry and White Chocolate Ricotta Pound Cake
Raspberry and White Chocolate Ricotta Pound Cake Recipe
Hello, I'm Thelma. Today, I'm gonna show you how to make raspberry and white chocolate ricotta pound cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.
Raspberry and White Chocolate Ricotta Pound Cake Recipe
Raspberry and White Chocolate Ricotta Pound Cake is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They're fine and they look wonderful. Raspberry and White Chocolate Ricotta Pound Cake is something that I have loved my entire life.
Raspberry and White Chocolate Ricotta Pound Cake is one of the most popular of current trending meals on earth. It is simple, it's fast, it tastes delicious. It's appreciated by millions every day. They are nice and they look fantastic. 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 first 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:
- Prepare of Cake.
- Take 200 g of caster sugar.
- Get 200 g of self rising flour.
- Prepare 1 tsp of baking soda.
- Make ready 250 g of ricotta.
- Take 4 of large eggs.
- Take 125 g of butter, melted.
- Take 125 g of raspberries.
- Prepare 100 g of white chocolate, roughly chopped.
- Get of To serve:.
- Take 150 g of white chocolate.
- Prepare 50 mL of double cream.
- Take 1 tsp of vanilla.
- Prepare 250 g of strawberries.
- Take 125 g of raspberries.
Instructions to make Raspberry and White Chocolate Ricotta Pound Cake:
- Preheat the oven to 180C. Grease and lineal a 20 cm springform pan..
- Combine sugar, flour and baking powder. Mix well..
- In a separate bowl, combine ricotta, eggs and melted butter. Mix well and then pour into the dry ingredients..
- Fold into the batter the raspberries and white chocolate..
- 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..
- 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..
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