GreyEyes Cooks: Raspberry-Ricotta Cake

On a chilly Winter day or a steamy Summer day–you can’t go wrong with a ricotta cake. I’ve been cooking a lot, but I wanted to test some bakes, as well. So, I don’t know if it’s just me, but I really enjoy a piece of cake or some pastry with a cup of coffee or tea. It’s such a great combination, so I wanted to make something reminiscent of that moment.

I ended up finding a VERY simple recipe for a Raspberry-Ricotta cake that took me under 30 minutes to throw together and then stick in the oven. Absolutely OUTSTANDING.

You can find the recipe for this simple, yet delicious cake -> here.

I’ll be honest–I don’t bake often, especially when it’s cakes. Not sure what it is, but maybe I just worry about something not baking correctly? Yeah, that could be it. Here, I found a recipe that WORKED and it was executed perfectly. Well, in my opinion. It was very tasty.

The ricotta mix came together very well. No mixer needed to get everything combined. You can see in the picture that the mixture definitely has a gritty texture. That’s just the ricotta texture, which you want. What you wouldn’t want is any flour pockets, which we luckily didn’t have.

I don’t exactly remember how long I baked this for, but the recommended time was 50-60 minutes. Depending on what type of oven you have, I’d start checking around the 45-50 minute mark. I think I might have baked it extra a little bit, because my toothpick did not come out clean. When it did, however, it looked like I hoped it would. Again, it was one of those recipes where you combine all the ingredients and then walk away for about an hour. Perfect time to have a glass of wine.

So, let’s recap on what I actually thought of this.

Grey’s Grade 5/5

For how quickly this treat was thrown together, I was very happy with the results. It made for a nice snack to have after dinner and then with some coffee in the morning. I’d just recommend for this to be consumed in one weekend. With a cake like this, you don’t want it sitting out too long otherwise it’ll get moldy. Yuck!

If you can’t finish it–bring it to work! It goes great with some morning coffee and I can guarantee that everyone will love it. It’s soft, moist, and the hint of raspberries throughout the mixture are a nice touch of fruity flavor!

If you do decided to make this, I hope you enjoy it was much as we did! And if you have any recommendations for cakes for me to try out, I’d be happy to check them out.

As always…happy nomming!

-Grey


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