Raspberry and White Chocolate Ricotta Pound Cake

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Raspberry and White Chocolate Ricotta Pound Cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to 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 that.

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 Prepare 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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