Sunday, September 20, 2020

Raspberry Orange Ricotta Cake

Raspberry Orange Ricotta Cake

Ricotta cheese turns this raspberry and orange ricotta cake into an upscale , dense, and really moist dessert that you simply will never be satisfied with! this is often an easy cake you would like in your pastry repertoire

3 large eggs
3/4 cup coconut sugar (or brown sugar)
1-1 / 2 cup ricotta cheese
1/3 cup fruit juice
1 tablespoon grated orange rind
1 teaspoon vanilla
1/2 cup melted butter
1-1 / 4 cup whole flour
2 teaspoons of yeast
1/4 teaspoon salt
1 cup fresh or frozen raspberries (if using frozen raspberries, don't thaw)
Powdered sugar for garnish

1.Preheat oven to 350F. Lightly grease and flour a 9-inch cake pan. Set aside.

2.In a large bowl, beat the eggs, sugar, ricotta cheese, fruit juice , grated skin, vanilla and melted butter until smooth. during a separate small bowl, beat the flour, leaven and salt until blended. Gradually fold the flour mixture into the liquid until the dough is combined. Stir within the raspberries.

3.Scrape the dough into the prepared baking sheet and smooth the highest . Bake the cake at 350F 40-45 minutes or until the toothpicks begin clean.cooling the cake in the cooling rack. Once cool, sprinkle with granulated sugar and dig quarters. Enjoy!