Raspberry and White Chocolate Ricotta Pound Cake
This recipe is originally from Donal Skehan. I tried making this with Fromage Blanc and it also turned out great.
Raspberry and White Chocolate Ricotta Pound Cake
This recipe is originally from Donal Skehan. I tried making this with Fromage Blanc and it also turned out great.
Cooking Instructions
- 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.
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