Easiest Way to Make Favorite Raspberry and White Chocolate Ricotta Pound Cake

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Award-winning Raspberry and White Chocolate Ricotta Pound Cake. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Raspberry and White Chocolate Ricotta Pound Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raspberry and White Chocolate Ricotta Pound Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Raspberry and White Chocolate Ricotta Pound Cake using 15 ingredients and 6 steps. Here is how you cook it.

This recipe is originally from Donal Skehan. I tried making this with Fromage Blanc and it also turned out great.

Ingredients and spices that need to be Make ready to make Raspberry and White Chocolate Ricotta Pound Cake:

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

Instructions to make to make Raspberry and White Chocolate Ricotta Pound Cake

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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So that is going to wrap it up with this special food Step-by-Step Guide to Prepare Speedy Raspberry and White Chocolate Ricotta Pound Cake. Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!