Lemon Raspberry Ricotta Cake

Lemon Raspberry Ricotta Cake

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Ingredients

• 1 1/2 cups Raspberries – plus more for garnish
• 1 Lemon – zested
• 1 1/2 cups All Purpose Flour
• 1 cup White Granular Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Fine Sea Salt
• 3 Large Eggs – room temperature
• 1 1/2 cups Ricotta Cheese
• 1 tsp Pure Vanilla Extract
• 1/2 cup Unsalted Butter – melted (this is 1 stick)
• As needed Camelina Oil – for brushing
INGREDIENTS - CRÈME ANGLAISE (OPTIONAL)
• 6 Large Egg Yolks
• 3 cups (750 mL) 35% Cream
• 3.5oz 100g White Granular Sugar
• 1 Whole Vanilla Bean – split and seeded

Instructions

1. Position rack in center of the oven, preheat to 325°F (163°C), gas mark 3
2. In a large mixing bowl combine the dry ingredients, flour, baking powder, and salt, whisk to combine
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar and eggs
4. Whisk the sugar/egg mixture until blonde in colour and the consistency drizzles in ribbons
5. Add ricotta, butter, lemon, and vanilla, mix until smooth, fold in dry ingredients, mix to incorporate, do not overmix
6. Line a cake pan with parchment paper and brush with butter, or lightly coat with oil
7. Gently fold in 1 ½ cups of raspberries, pour batter into prepared pan, top with remaining raspberries
8. Bake for 50-60 minutes or until golden brown and when a skewer inserted in the center comes out clean
9. Place on a cooling rack, unmold when fully cooled, serve with crème anglaise (optional)
TECHNIQUE FOR CRÈME ANGLAISE (OPTIONAL)
10. 1. Combine cream and vanilla in heavy bottom saucepan over medium heat
11. 2. Simmer for 10 minutes to infuse the milk and cream with vanilla flavour and fragrance
12. 3. Separate egg yolks from the whites; combine the yolks with sugar mixing until blonde in colour
13. 4. Combine the hot liquid with the egg/sugar mixture slowly, tempering the eggs to prevent curdling
14. 5. Return the mixture to the saucepan stirring gently over medium heat for 5 minutes to thicken
15. 6. When the cream coats the back of a wooden spoon and a pass of your finger across the spoon holds