I’ve been meaning to try baking with ricotta cheese for a while. I also wanted to try a fruitier approach since my go-to is chocolate overload… I modified the recipe found here.
- 1 and 1/2 cups all purpose flour
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter
- 1 cup white sugar
- 1/4 cup light brown sugar
- 1 cup and 3 tablespoons whole milk ricotta
- 3 eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh blueberries
Sift together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together softened butter and sugar. Add ricotta cheese and blend until smooth. Add eggs and vanilla. Add the dry mixture and mix. Fold in the blueberries. Pour the combined mixture in a buttered loaf pan. Bake at 350*F for 30 minutes and then rotate the pan and bake for another 30 minutes at 325*F. Cool before serving.
The biggest challenge with this cake was the timing. The cake browned around the edges quickly but stayed raw in the center. I took it out a bit early and it was very raw at the center – custard like. The pound cake wasn’t stiff – which I personally enjoyed. However, if you want a more stiff cake, bake until a cake tester comes out clean.
As for the taste – delicious, custardy, fruity (technical terms) served warm with vanilla ice cream.
Next on the list of baking with ricotta cheese: Italian love cake.