Mini Ricotta and Raspberry Cakes
I had some lovely raspberries that I wanted to use in some baking and came across this interesting recipe, I liked that it used ricotta cheese in it.
In the end I wasn’t too sure about these cakes, they were OK but nothing special. I liked the little hit of raspberries but I wasn’t as keen on the texture, I found them slightly dense and not spongey, however they do look cute and they tasted nice. Maybe I needed to eat them with some thick cream or ice-cream.
- 11/2 - cups plain flour
- 1 cup - sugar
- 1 tbsp - baking powder
- 1/2 tsp - kosher salt
- 3 - large eggs
- 11/2 - cups ricotta*
- 1 tbsp - vanilla
- 113g - unsalted butter, melted
- 11/4 - cup fresh raspberries, divided
- 1. Preheat oven to 175°C. Grease either ramekins or mini cup tin.
- 2. In a medium bowl, whisk together flour, sugar, baking powder and salt.
- 3. In a stand mixer whisk together eggs, ricotta, and vanilla until smooth.
- 4. Gently fold in dry ingredients, stirring together just until mixture is blended.
- 5. Next, fold in the butter, stirring just to combine.
- 6. Carefully add 1 cup of the raspberries, fold into the mixture gently so you don't break or crush the berries.
- 7. Divide mixture into the tin/ramekins.
- 8. Place the remaining 1/4 cup raspberries over the top of the cakes.
- 9. Bake cakes until golden brown and a tester inserted into the center comes out clean, about 35-45 minutes.
- 10. Let the cakes cool before removing them.
- * I didn't have enough ricotta for 11/2 cups. The tub I brought (250g) wasn't enough so I used greek yoghurt for the rest. If you wanted to use the full amount of ricotta, you may need approx 355g.